The production of fababean yogurt by utilizing lactic acid bacteria

In the present study, a good quality fababean yoghurt (referred to as model yoghurt) was produced. The final product had high acidity (low pH), acceptable appearance, and was palatable to people.. This yoghurt was made by adding distilled water to the fababean flour in the ratio 9:1 and supplementing this mixture with 6% (w/v) lactose. After autoclaving at 121°C for 7 min, the mixture was inoculated with 5% (w/v) microbial starter of Streptococcus thermophilus and Lactobacillus bulgaricus, and incubated for 8 h at 42°C. Gelatin proved to be a much better stabilizing (gelling) agent than pectin in the manufacture of fababean yoghurt. A ten-member taste panel assessed the fababean yoghurt as an acceptable food for human consumption. Chemical analysis of fababean yoghurt revealed that it is a good source of protein (37.5%) and carbohydrate (52%) (dry wt. basis).