Influence of Afzelia africana (‘Akparata’) and Mucuna flagellipes (‘Ukpo’) on the Quality of Set Yoghurt

Background and Objective: A non-fat yoghurt must contain not more than 0.5% fat and not less than 8.25% milk solids non-fat. The presence of other bacteria and other micro-organisms could lead to undesirable product with undesirable sensory attributes, low shelf life, syneresis or spontaneous whey separation on the surface of low-fat and no-fat set yoghurt. The study was carried out to evaluate the properties of yoghurt made with local stabilizers-akparata (Afzelia africana) and ukpo (Mucuna flagellipes) flours. The samples were subjected to physicochemical, microbial and sensory analyses were determined. Methodology: The seeds of Afzelia africana were cleaned, roasted for 20 min, de-hulled, winnowed and milled into flour. The seeds of Mucuna flagellipes were cleaned, de-hulled, soaked in water for 24 h, boiled for 60 min, oven dried at 70EC and milled into flour. Plain set yoghurt samples were produced with akparata flour and ukpo flour at increasing concentrations 0.1-0.4%. The yoghurt sample without the stabilizers served as then control. Physicochemical, microbial and sensory analyses were carried out using standard methods. Statistical analyses were done using SPSS. Results: The formulated yoghurt stabilized using ukpo and akparata at all concentrations improved the protein and fat when compared to the control. The calcium, phosphorus, vitamin A and C contents increased in the yoghurt and the control. The total titratable acid increased with decrease in pH of samples while viscosity increased with increase in concentrations of the stabilizers. The total viable, mould and lactic acid counts of the samples were within acceptable limits. The yoghurt exhibited appreciable sensory properties. Conclusion: Akparata" and "ukpo" improved the fat, protein, carbohydrate content and viscosity of plain set yoghurt.