Physicochemical, microbiological and sensorial qualities of dairy yoghurt supplemented with coconut and tiger nut milk extract during storage

Abstract Plant-based milk products are tasty and nutritious for all ages. In Nigeria, these widely available affordable by many, sometimes also serve as alternatives to fresh cow’s in many homes due scarcity or unavailability of the former. Many researchers have reported that presence lactose cow is deleterious individuals intolerant dairy allergies. Coconut ( Cocos nucifera ) tiger nut Cyperus esculentus rich fiber, protein, minerals such phosphorous, selenium, potassium, manganese, some vitamins. this study, physicochemical, microbiological properties, sensory evaluation yoghurt fortified with coconut (CNM) (TNM) at varying percentages were evaluated during period storage (0, 4, 7, 14 days) 4°C, serving control. Lactobacillus spp. main fermentative organisms samples. The pH samples ranged between 3.61-5.74 freshly prepared 3.18-5.19 after days storage. No significant differences observed properties containing 10, 20 30% TNM CNM, conclusion, plant-based sources can a close substitute yoghurt.