IIARD International Institute of Academic Research and Development

RESEARCH JOURNAL OF FOOD SCIENCE AND QUALITY CONTROL (RJFSQC )

E-ISSN 2504-6145
P-ISSN 2695-2459
VOL. 11 NO. 1 2025
DOI: 10.56201/rjfsqc.vol.11.no1.2025.pg31.49

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Effect of Fermentation Time on the Physicochemical and Proximate Composition of Germinated and Ungerminated Soybean and Tigernut Yoghurt, Soursop Yoghurt and Cow Milk Yoghurt

Opurum, Peace Chinenye, Obinna-Echem P. C, Barber, L. I, Achinewhu, S. C .

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Abstract

The aim of this work was to determine the effect of fermentation time on the physicochemical and proximate composition of germinated and ungerminated soy and tigernut (GSY, UGSY, GTNY, and UGTNY), soursop and cow milk yoghurt. Germinated and ungerminated soy and tigernut yoghurts were prepared from milk reconstituted from flour, soursop yoghurt (SSY) was prepared from the pulp juice. Cow milk yoghurt (CMY) (control) was prepared from cow milk. Fermentation was at 42 ? for 6-24 h with two strains of commercial starter cultures: Lactobacillus bulgaricus and Streptococcus thermophillius. The samples were analyzed using standard methods. Result showed an initial pH that ranged from 5.60 to 6.54 but significantly (p<0.05) decreased to 4.11 - 4.82 and 3.53 - 3.96 after 6 and 12 h. Similarly, total soluble solids (TSS) at initial range of 12.90 to 16.90 decreased to a range of 7.20 to 11.90 °???? while Total titatible acidity (TTA) increased from 0.52 to 0.86 %. Effect of fermentation time on viscosity and syneresis of yoghurt significantly (p<0.05) increased from 0.6 to 0.73 Pa.S and 3.72 to 8.90 %, respectively, after 6 and 12 h of fermentation. Effect of fermentation time on proximate composition at initial, 6 and 12 h fermentation showed moisture and fat content that ranged from 84.74 to 90.08 % and 2.34 to 3.58 %, correspondingly. Protein content increased significantly (p<0.05) from 3.32 to 6.81 % whereas ash and crude fibre varied from 0.61 to 0.99% and 0.02 to 0.08 % after 6 and 12 h of fermentation. Carbohydrate increased as fermentation time increased, the highest carbohydrate content (8.48 %) was found in GTNY while the lowest values were established in CMY. The highest energy value (81.09 Kcal/100g) was found in GSY while the lowest value (48.90 Kcal/100g) was established in SSY. Fermentation time increased the physicochemical and proximate composition of yoghurts was affected.

keywords:

Fermentation Time, Physicochemical, Proximate, Yoghurt, Germinated and

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