Comparative studies of yoghurt produced from animal and selected imitation vegetable milk

In this study, the possibility of producing yoghurt from both plant and animal sources was explored. Hence, a comparative study carried out on samples that were produced cow milk (CM), oat flakes (OM), African yam beans (Sphenostylis stenocarpa) (AYB). The physicochemical organoleptic properties, as well microbial stability samples, analyzed using standard methods. proximate compositions (moisture, fat, protein, fibre, ash, carbohydrate) 85.50–86.45, 0.25–2.95, 5.42–6.10, 0.09–1.18, 0.94–0.88, 3.56–7.43%, respectively. Meanwhile, their total solids ranged between 13.55 14.50 for three CM, OM, AYB, results showed all chemical compositions, except ash content, significantly (p < 0.05) differed in samples. ranges viable bacteria count sample AYB 1.58–3.0 × 109, 1.95–4.0 108, 5.50–1.1 109 cfu/mL during 14 days refrigeration storage, A decrease noticed third day thereby leading to deterioration reduction composition with storage. sensory evaluation no significant differences ≤ aroma, taste, overall acceptability This work has shown potential vegetable an alternative source milk. It is interesting note plant-based longer shelf life higher fiber content improved compositional values consumer’s than animal-based yoghurt.