PRODUCTION AND QUALITY EVALUATION OF YOGHURT FLAVOURED WITH BLACK VELVET TAMARIND (Dailium guineense) Vol. 2, Iss. 1, pp.30-48)

Mbaeyi-Nwaoha, Ifeoma Elizabeth and Onwe, Uchechukwu Nathaniel

Text | Abstract | PDF

PRODUCTION AND QUALITY EVALUATION OF YOGHURT FLAVOURED WITH BLACK VELVET TAMARIND (Dailium guineense)

           

*Mbaeyi-Nwaoha, Ifeoma Elizabeth and Onwe, Uchechukwu Nathaniel

Department of Food Science and Technology, University of Nigeria, Nsukka (www.unn.edu.ng)

*Corresponding author:  ifeoma.mbaeyi-nwaoha@unn.edu.ng   or miphie2003@yahoo.co.uk

*Phone No.: +234(0) – 8037722818; +234-(0)-8185143920

 

A R T I C L E  I N F O

Article Type: Research

Received: 17, Jun. 2019.

Accepted: 31, July. 2019.

Published: 10, Aug. 2019.

 

 

 A B S T R A C T

Yoghurt was produced and flavoured by blending with 0.2, 0.4, 0.6, 0.8, and 1.0 g black velvet tamarind powder (Dialium guineense) in ten different samples, five flavoured before fermentation (VTB1, VTB2, VTB3, VTB4 and VTB5) and five flavoured after fermentation (VTA1, VTA2,VTA3,VTA4 and VTA5) while VTO was coded as control. The black velvet tamarind flavoured yoghurt was subjected to proximate, micronutrients, microbial and sensory evaluation using standard procedures. Data obtained was subjected to statistical analysis. Results showed that the moisture content of the samples decreased with increased level of the black velvet tamarind powder both before and after fermentation. The ash content ranged from 0.04 to 1.72% in the samples flavoured after fermentation while the highest value for samples flavoured before fermentation was 1.04% and the concentration increased with increase in concentration both before and after fermentation. The fat content increased with increase in concentration. Protein content ranged from 6.48 to 9.31%, and there was a significant (p<0.05) different between the control sample and the formulated samples. The carbohydrate content increased as the concentration of the black velvet tamarind powder increased before and after fermentation. The vitamin C content increased as the concentration increased which differed significantly (p<0.05) between the control and the formulated samples. The vitamin A content ranged from 11.09 to 74.17 IU and fermentation favoured the increased concentration of the vitamin A. The samples flavoured before fermentation increased calcium and phosphorus. The total viable count ranged from 1.4×105 (control) to 2.9×105 cfu/ml (VTA1). The lactic acid bacteria ranged from 1.1×105 (VTA5) to 2.6×105 cfu/ml (VTA1). The most acceptable flavoured yoghurt by the panellists contained 0.2 g black velvet tamarind in samples before and after fermentation.

 
Keywords:

Black velvet tamarind powder (Dialium guineense), Fermentation, Yoghurt

REFERENCES

 

  1. Adetuyi, F. O. and Ibrahim,T. O (2014) Effect of fermentation time on the phenolic, flavonoid and vitamin C contents and antioxidant activities of okra (Abelmoschuss esculenta) seed. Nigeria Food Journal, 32 (2): 128 – 137. https://doi.org/10.1016/S0189-7241(15)30128-4
  2. Amal, A., Matter, A., Eman, Mahmoud, A. M., Nahla, Zidan, S. (2016). Fruits flavoured yoghurt; chemical, functional and rheological properties. International Journal of Environmental and Agriculture Research. 2 (5): 2850-2854.
  3. Ammara, H. and Imran, A (2010) Nutritional evaluation of yoghurt prepared by different starter cultures and their physiochemical analysis during storage. African Journal of Microbiology Research 4(1): 22 – 26. http://www.academicjournals.org/ajmr
  4. AOAC (2010). Official methods of analysis. Association of official analytical chemists; 18th edition Gaithersburg. United State of America.
  5. Asoiro, F. U., Ezeoha, S. L., Ugwu, C. B. and Ezinne, G. I. (2017). Physical properties of unshelled, shelled and kernel of velvet tamarind (Dialium guneense) fruit from Nigeria. Cogent Food and Agriculture 3(1): 1 -10. http://dx.doi.org/10.1080/23311932.2017.1287618
  6. Caluwe, E. K., Halamora and Damme, V. P. (2009). Tamarind (Tamarindus indica L): A review
  7. Egan, H., Kirk, G. I. and Sawyer, R. (1981). Pearson’s Chemical Analysis of Foods. 8th edition, Longman group limited, London.
  8. Eze, E. M., Orjiakor, P. I., Okolo, J.C. and Ogu, G. I. (2018). In vitro antibacterial efficacy of velvet tamarind (Dailium guineense) root extract. International Journal of Advanced Academic Research, 4(3): 6 -10.
  9. Genenesh, T., Abdi, K., Zerihun, A., Bilatu, A and Firew, K (2017). Development of fruit flavoured yoghurt with mango (Mangerifera indica L) and Papaya (Carica papaya L.) fruits juices. Food Science and Quality Management, 67: 40 – 45.
  10. Gnansounou, S. M., Noudogbessi, J. P., Yehouenou, B., Gbaguidi, A. N. M., Dovonon, L., Aima, M. P., Ahisson, H. and Sohounloue, D. (2014). Proximate composition and micronutrient potential of Dailium guineense wild growing in Benin. International Food Research Journal 21(4): 1603-1607. http://www.ifrj.upm.edu.my
  11. Ihekoronye, A. I. (1999). Manual of small scale food processing, Macmillan publishers limited London. pp. 108-242.
  12. Ihekoronye, A. I. and Ngoddy, P. O. (1985). Integrated food Science and Technology for the tropics. Macmillan publishers limited, London. pp 368-369.
  13. Kaminarides, S., Stamou, P. and Massouras, T. (2007). Comparison of the characteristics of set-type yoghurt made from ovine milk of different fat content. International Journal of Food Science and Technology. 42; (9): 1585-1588. https://doi.org/10.1111/j.1365-2621.2006.01320.x
  14. Mbaeyi, I. E. and Anyanwu, L. N. (2010). Production and evaluation of yoghurt flavoured with solar-dried bush mango (Irvingia gabonensis) pulp. Journal of Tropical Agriculture, Food, Environment and Extension, 9(2): 137-146. doi:10.4314/as.v9i2.64808
  15. Nguyen, P. M. (2015). Different factors affecting To Tamarind beverage production. Bulletin of Environment, Pharmacology and Life Sciences India, 4 (7): 36-40. http://www.bepls.com
  16. Nicholas, C. A., Cheikh, N., Mady, C., Mathew, G., Mama, S. and Manuel, D. (2014). Nutrient composition and nutritional potential of wild fruit Dailium guineense. Journal of Food Composition and Analysis, 34: 186- 191. doi:10.1016/j.jfca.2014.01.002
  1. Nongonierma, A. B., Springett, M., Quere, J. L.Cayot, P. and Voilley, A. (2006). Flavour release at gas/matrix interfaces of stirred yoghurt models. International Dairy Journal, 16(2): 102-110. https://doi.org/10.1016/j.idairyj.2005.01.010
  1. Obasi, N. E., Okorocha, C. and Orisakwe, O. F. (2013). Production and evaluation of velvet tamarind (Dailuim guineense) candy. European Journal of Food Science and Technology, 1(1): 1-8. www.eajournals.org
  2. of traditional uses.  Phytochemistry and Pharmacology, 1:85-110.
  3. Ogungbenle, H. N. (2015). Analytical and nutritional evaluation of velvet tamarind (Dailium guineense) pulp. American Chemical Science Journal 6 (2): 69 -76. doi:10.9734/ACSj/2015
  4. Okudu, H. O., Umoh, E. J., Ojinkaka, M. C. and Chianakakwalam, O. F. (2017). Nutritional, functional and sensory attributes of jam from velvet tamarind pulp. African Journal of Food Science, 11 (2): 4-49. doi: 10.5897/AJFS2016.1496
  5. Onwuka, G. I. (2018). Food Analysis and Instrumentation- Theory and Practice, 2nd Edition. Naphtali prints, Lagos, Nigeria.
  6. Oxoid (1982). Manual of cultural media, ingredients and other laboratory services. Oxoid Limited, Basingstoke. pp 42-43.
  7. Prentice, G. A. and Landridge, E. W. (1992). Laboratory control in milk product manufacture. Blackie and sons limited, London. pp 247-269.
  8. Prescott, L. M., Harley, J. P. and Klein, O. A. (2005). Microbial nutrition, types, media. In: Microbiology. McGraw Hill publishers limited, New York. pp 93-103.
  9. Reade, B. (2012). Production of vinegar. A thesis from the University of Gastronomic Sciences Pollenzo, Italy.
  10. Sani, N. A., Hassan, L. G. Dangoggo, S. M., Ladan, M. J., Ali-baba, I. and Umar, K. J. (2013). Effect of fermentation on the nutritional and antinutritional composition of Lagenaria siceraria seeds. Journal of Applied Chemistry, 5 (2): 1-6. www.iosrjournals.org
  11. Santosh, A., Manju G., Priyanka S., Arun B. and Chand R.G. (2018).  Synbiotic yogurt supplemented with Ocimum sanctum essential oil.  International Journal of Current Microbiology and Applied Sciences, 7(3): 1250-1262. DOI: https://doi.org/10.20546/ijcmas.2018.703.148
  12. Steel, R. R. and Torne, J. H. (1980). Principles of statistics. Mcgraw hill publishers limited, New York. pp 168-183.
  13. USDA (2009). United state department of Agriculture specification for yoghurt, nonfat yoghurt and low fat yoghurt. Dairy programs. Agricultural Marketing Service, United State Department sof Agriculture (USDA), Washington DC.
  14. Weerathilake, W. A. D. V., Rasika, D. M. D., Ruwanmali, J. K. U. and Munasinghe, M. A. D. D. (2014). The evolution, processing, varieties and health benefits of yoghurt. International Journal of Scientific and Research Publication, 4 (4): 2250-2253. www.ijsrp.org
  15. Winny, R. and Mishra, H. N. (2011). Scientific and technical aspects of yoghurt aroma and taste. A review. Comparative Review in Food Science and Food Safety, 10: 208-210. https://doi.org/10.1111/j.1541-4337.2011.00151.x

 

 

 

 

 

This work is licensed under a Creative Commons Attribution 4.0 International License.