Formulation and Quality Evaluation of Yoghurts From Tigernut, Soybean and Cow Milk Blends

The high cost of dairy milk imports in many sub‐Saharan African countries and growing consumer demand for health‐promoting foods have fuelled interest in using plant‐based milk for yoghurt production. This study examined the qualitative characteristics of yoghurts made from tigernut, soybean and cow milk blends, compared with 100% cow milk (skim milk) yoghurt as a control. Four distinct milk formulations were prepared using tigernut, soybean and cow milk in ratios of 80:20:10, 70:20:10, 60:20:20 and 50:30:20, respectively. These blends were then fermented with Lactobacillus bulgaricus and Streptococcus thermophilus to produce yoghurt from the combinations of tigernut, soybean and cow milk. Physicochemical properties, health‐promoting potential, microbial analysis and sensory attributes were analysed over 14 days of refrigerated storage. Most parameters changed significantly over time, enhancing nutritional quality and health‐promoting potential. Also, all the plant‐based yoghurts showed superior health‐promoting potential compared with the100% cow milk yoghurt. While 100% cow milk yoghurt had the highest overall acceptability, some formulations (80:20:10, 70:20:10 and 50:30:20) were well‐accepted and even outperformed the control in certain sensory aspects. Given their cholesterol‐free nature and antioxidant‐rich bioactive compounds, tigernut and soybean milk can be viable dairy substitutes in yoghurt production.