Quality evaluation and microbial enumeration of plant based probiotic yoghurt from powdered milk and tiger nut milk

Some commercial yoghurt manufacturers have promoted the usage of artificial thickening and binding agents in production yoghurt. These substances, most which are chemically synthesized could be dangerous. The purpose this research is to assess physicochemical characteristics yogurt made from full cream milk, skimmed tiger nut milk. It also aimed estimate total aerobic plate count, coliform mold count products for microbiological analyses. powdered milk samples were reconstituted into liquid sorted-clean was blended order extract Tiger proportion 20 30 % incorporated before fermentation. harvested assayed sensory, microbial result obtained showed a level significant difference (p < 0.05). Among produced, sample G has least acceptable value 5.00 while C had highest 7.05 across sensory scores. values analysis that pH ranged 3.67 4.97. For TDS titratable acidity (TA), 4.53 6.72 x 102 ppm 0.62 0.87 respectively. None growth on medium after incubation period viable 78.67 227.33 cfu/ml mould 16.67 56.67 sfu/ml at dilution factor 102. can used as possible substitute because its nutritional content health advantages. Therefore, it imperative assert use manufacturing will improve quality ultimately desired product.