FORMULATION OF A YOGHURT BASED PRODUCTION FROM MILLET MILK

Abstract The use of plant-based and dairy free milk product was used to formulate millet grains into yoghurt-based milk. Packaging materials for packaging and storage for the formulated millet milk yoghurt was considered by using plastic bottle for storage. This study deals with the effect of processing on the nutritional quality and it’s comparison with other plant milk and dairy milk. Millet contains 8.0% of protein and 4.0% of fat, 92.5% dry matter, 2.1% ash, 2.8% crude fiber, 7.8% crude fat, 13.6% crude protein, 63.2% starch and also enriched in source of vitamins, minerals and calcium. Yoghurt is a fermented food that is made by an important microorganism, the majority of which are pro-biotics, fermenting lactose in milk under anaerobic conditions. Yoghurt is a cultured dairy product made by fermenting milk with lactobacillus bulgaricus and streptococcus thermophilus bacterial, either with or without the addition of non-fat dry milk [NFDM]. This study make use of enzymolysis tank and enzyme reaction temperature can be controlled at 55-60 c. The main reason is that this enzyme preparation is strong enzyme for hydrolyzing starch, not only resistant to high temperature but also independent of calcium ions and has a wide PH range of action. adjust the PH of the prepared slurry to 6.0 C, add high temperature resistant a-amylase preparation. The dosage is 6-8g/ starch and the action time is 30mins. Manufacturer may satisfy customer demand, advance sustainable practices and support more varied and inclusive food market by including millets into dairy- free goods business in Nigeria which will improves the nutritional values to the young and old ones.