Research Article

Development and Evaluation of Goat Milk Yoghurt Enriched with Baobab Fruit Pulp

Nancy Wairimu
Dedan Kimathi University of Technology, Kenya
* Corresponding author
Owaga Eddy Elkana
Dedan Kimathi University of Technology, Kenya
Kipkorir Koskei
Dedan Kimathi University of Technology, Kenya
DOI icon 10.24018/ejfood.2022.4.2.485

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Submitted 2022-03-18
Published 2022-04-25

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Table of Contents

Article Main Content

Baobab is a dry land product rich in vitamins and minerals but has remained underutilized. Therefore, value addition of the baobab pulp through incorporation of pulp to the probiotic yoghurt will promote dietary utilization. Different treatments were made by incorporating different amounts of ground baobab pulp. Treatments were analyzed for protein, fat, ash and moisture content. Total solids, synerisis, titratable acidity, pH, butterfat and specific density, sensory evaluation and shelf life were analyzed. There were significant differences between the treatments in most of the parameters studied. The treatment with the highest amount of baobab pulp showed an increase in levels of total solids, titratable acidity and synerisis but decreased the viscosity of the yoghurt. There were significant variations in sensory attributes and samples with the highest baobab pulp scored the highest for taste, texture, aroma, color and overall acceptability. Incorporating baobab pulp to yoghurt improved its nutritional and physicochemical properties.

Keywords: Baobab pulp, goat milk, yoghurt

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