Quality assessment of yoghurt formulated with aqueous extract of Roselle calyx, Moringa leaf and Lemon grass

The Moringa leaf, Roselle calyx and Lemon grass leaf extracts were added separately at a proportion of 5, 10, 15% into the yoghurt and refrigerated at 5 ± 1 0 C for further analysis.The samples were coded as RCAE1, RCAE2, RCAE3 for Roselle calyx extract; MLAE1, MLAE2 for Moringa leaf extract and LGAE1, LGAE2, LGAE3 for Lemon grass leaf extract while YWNE was the control.The formulated yoghurts were subjected to proximate, micronutrients, phytochemicals, physicochemical, microbial and sensory evaluation.Data obtained were subjected to statistical analysis.The results showed that moisture and carbohydrate increased with an increase in concentration.The ash content decreased also.There showed no significant difference (p>0.05) between the control and formulated samples.The micronutrients increased except for Vitamin A of the Moringa leaf and lemon grass leaf (aqueous extract) samples decreased as the concentration increased.The phytochemical content of the samples increased; except tannin of Moringa leaf and Lemongrass which decreased on addition of aqueous extracts.pH of the formulated yoghurt samples decreased leading to an increase in titratable acidity.The total viable count for the yoghurt sample formulated with Roselle and Moringa leaf extract decreased with increase in the concentration of the extracts.The most acceptable herbal yoghurt by the panelists in terms of palatability is RCAE2 while the product best with respect to the nutritional quality is LGAE3.