Effect of selected plant extracts on phytochemical, antioxidant, physicochemical and sensory properties of yoghurt

Abstract Health conscious consumers are investing in food products containing functional ingredients. The study investigates the effect of addition selected plant extracts on phytochemical, antioxidant activity, physicochemical and consumer acceptability yoghurt. Yoghurts were produced from 70% raw cow milk 30% skimmed powder with 10% (v/v) Cymbopogon citratus leaf, Carica papaya Sorghum bicolour stalk or Ocimum gratisimum infusion added before fermentation stage. yoghurt sample without served as control. samples analysed 1 day after production for phytochemical properties 1, 7, 14 21 days refrigeration at 4°C titratable acidity, pH, syneresis, colour sensorial quality using standard methods. Total polyphenol content ranged 0.04 to 0.12 mg GAE/100mL alkaloid 1.25% 3.36% least value reported control sample, respectively. Similarly, activity 13.88% 45.74% highest pawpaw leaf extract. various resulted lower increased syneresis but no acidity during storage period. attributes (L*, a*, b*) showed significant differences (p≤0.05) among over Considering overall acceptability, was most preferred. Functional product has potential expand application endangered species material dairy industry.