MINERAL COMPOSITION OF YOGHURT FROM BLENDS OF COW-MILK AND SOYBEAN MILK ENRICHED WITH PINEAPPLE JUICE
Abstract
ABSTRACT
Production and Mineral composition evaluation and pH of the flavoured cow milk and soy-milk yoghurt with pineapple juice were carried out. The soybean was processed with heat treatment before extraction of milk. The formulation of the blends were done at different percentages of 100.00, 90:10, 80:20, 70:30, 60:40, then 50ml of the pineapple juice was added to all the blends. Results show significant (P
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