Effect Of Germination on the Physicochemical, Proximate, Amino Acid and Sensory Properties of Soybean and Tiger Nut Yoghurt
Abstract
Soymilk and tigernut milk prepared from germinated soybean and tigernut tuber was fermented at 42 °C for approx. 12 h to produce soy and tigernut yogurt with the combined cultures of Lactobacillus bulgaricus and Streptococcus thermophiles. The effect of germination on the physicochemical, proximate, amino acid and sensory characteristics of the fermented products were subsequently investigated using standard methods. Results showed that yoghurt prepared from germinated soybean and tigernut milk displayed lower pH and higher titratable acidity, and appeared more viscous after 12 h of fermentation. Proximate analysis demonstrated that the protein and ash content of germinated soybean and tigernut yoghurt was significantly higher (5.87 and 5.33%, 0.96 and 0.84%) than the ungerminated counterpart (4.74 and 4.37%, 0.73 and 0.67%) whereas fat and carbohydrate content decreased from 3.30 to 3.21%, 2.76 to 2.44% and from 7.34 to 6.15%, 7.35 to 7.18%, respectively, in ungerminated and germinated soybean and tigernut yoghurt. Total amino acids content namely Leucine (6.90 and 9.03mg/100g), Histidine (3.41 and 6.43 mg/100g) and Valine (2.54 and 8.93 mg/100g) were higher in the germinated soybean and tigernut yoghurts than in the ungerminate samples. Sensory characteristics showed that germinated soybean and tiger nut yoghurt were rated high in terms of aroma and flavour over ungerminated sample while ungerminated was scored highest for thickness, however, both samples were accepted by the panelists. From the study, it can be concluded that germination significantly improve the physicochemical and proximate, amino acid and sensory characteristics of Soybean and tigernut yoghurts.
Keywords
SoybeanTigernutgerminatedungerminatedphysicochemicalproximateamino
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