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Falade KO, Ogundele OM, Ogunshe AO, et al. Physico-chemical, sensory and microbiological characteristics of plain yoghurt from bambara groundnut (Vigna subterranea) and soybeans (Glycine max). J Food Sci Technol. 2014;52(9):5858-65doi: 10.1007/s13197-014-1657-3.
Falade, K. O., Ogundele, O. M., Ogunshe, A. O., Fayemi, O. E., & Ocloo, F. C. (2015). Physico-chemical, sensory and microbiological characteristics of plain yoghurt from bambara groundnut (Vigna subterranea) and soybeans (Glycine max). Journal of food science and technology, 52(9), 5858-65. https://doi.org/10.1007/s13197-014-1657-3
Falade, Kolawole O, et al. "Physico-chemical, sensory and microbiological characteristics of plain yoghurt from bambara groundnut (Vigna subterranea) and soybeans (Glycine max)." Journal of food science and technology vol. 52,9 (2015): 5858-65. doi: https://doi.org/10.1007/s13197-014-1657-3
Falade KO, Ogundele OM, Ogunshe AO, Fayemi OE, Ocloo FC. Physico-chemical, sensory and microbiological characteristics of plain yoghurt from bambara groundnut (Vigna subterranea) and soybeans (Glycine max). J Food Sci Technol. 2015 Sep;52(9):5858-65. doi: 10.1007/s13197-014-1657-3. Epub 2014 Nov 26. PMID: 26345001; PMCID: PMC4554605.
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J Food Sci Technol. 2015 Sep;52(9):5858-65. doi: 10.1007/s13197-014-1657-3. Epub 2014 Nov 26.

Physico-chemical, sensory and microbiological characteristics of plain yoghurt from bambara groundnut (Vigna subterranea) and soybeans (Glycine max).

Journal of food science and technology

Kolawole O Falade, Opeolu M Ogundele, Adenike O Ogunshe, Olanrewaju E Fayemi, Fidelis C K Ocloo

Affiliations

  1. Department of Food Technology, University of Ibadan, Ibadan, Nigeria.
  2. Department of Microbiology, University of Ibadan, Ibadan, Nigeria.
  3. Department of Microbiology, Federal University of Technology, P.M.B. 704 Akure, Ondo State Nigeria.
  4. Radiation Technology Centre, Biotechnology and Nuclear Agriculture Research Institute Ghana Atomic Energy Commission, P. O. Box LG 80, Legon, Accra, Ghana.

PMID: 26345001 PMCID: PMC4554605 DOI: 10.1007/s13197-014-1657-3

Abstract

Physico-chemical, sensory and microbiological characteristics of plain yoghurt from bambara groundnut and soybean milks were studied. Milks were prepared from bambara and soybean and then fermented using Lactobacillus delbruieckii subspp. bulgaricus and Streptococcus salivarus subspp. thermophilus to produce yoghurt. The yoghurts were stored at 7 °C and 27 °C for 9 days and their quality monitored. Results showed that pH of soy and bambara yoghurts decreased during the storage period for both storage temperatures. This decrease in pH was accompanied by simultaneous increase in titratable acidity. Total solids and apparent viscosities of soy and bambara yoghurts increased at 7 °C, but decreased at 27 °C during storage period. Bambara yoghurt received higher sensory acceptability than soy yoghurt. Predominant microorganisms in the stored yoghurts were lactic acid bacteria (LAB). The LAB count in the yoghurts stored at 7 °C decreased but increased at 27 °C during the storage period. Similar trends were followed by total aerobic bacteria, yeast and moulds counts. Pathogenic bacteria such as Salmonella, Coliform and E. coli were absent in all the yogurt samples. Yoghurts of acceptable quality and safety were produced from bambara groundnut and soybeans.

Keywords: Bambara groundnut; Fermentation; Quality; Soybeans; Yoghurt

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