SENSORY AND PROXIMATE EVALUATION OF ZEA MAYS (CORN) MILK YOGHURT ENHANCED WITH CITRUS SINENSIS (ORANGE).

Plant-based yoghurt has gained popularity through its use by approximately 100 countries as a diary alternative based on its nutritional benefits and potential to cater to various dietary preferences. Corn milk has potential to provide a creamy texture akin and it's hypoallergenic in nature compare to traditional diary yoghurt that is why it was chosen as the base ingredient. This project commenced on November 2023 and ended in the month of December 2023. During this period, the production process commenced, followed by the analysis of the samples. The samples were analyzed for its Sensory characteristics, Physicochemical properties and Proximate composition. The yoghurt production process involved selecting a suitable strain of probiotics culture and optimizing fermentation conditions. The stains used for starter culture were Lactobacillus bulgaricus and Streptococcus thermophilus. These are the two widely used microorganisms for yoghurt production. The physicochemical parameters being pH, viscosity, density and acidity were analyzed. Sensory evaluations were conducted to assess the taste, colour, appearance, aroma and consistency of the Corn milk yoghurt. The results indicated that the fermentation processes significantly influenced the physicochemical characteristics of the Corn milk yoghurt. The pH decreased after fermentation indicated that there was a development of acidity, which contributed to the characteristic tanginess of the yoghurt. The Corn milk yoghurt also exhibited a creamy and smooth appearance, resembling that of the traditional diary yoghurt. After the completion of the Proximate composition of the Corn milk yoghurt, it was observed that it is a great source of essential nutrients, including proteins, carbohydrates, lipids and much more. Upon completion of this project, it was also discovered to be a great treat to customers, showing positive perceptions regarding taste, colour, appearance, aroma and consistency when the sensory evaluations were analyzed. In conclusion, the production and evaluation of the Sensory parameters, Physicochemical parameters and Proximate parameters of Corn milk yoghurt underscore its feasibility as a plant-based yoghurt option.