The application of blends of bambaranut and millet vegetable milk in the development of plant-based yoghurt analogues: Proximate composition, physiochemical properties, microbial safety and consumer’s acceptability

This study aimed to produce plant-based yoghurt analogues from the blends of Bambaranut and millet milk. Yoghurt samples were produced milk using Streptococcus thermophillus Lactobacillus bulgaricus as starter cultures. subjected chemical, microbiological organoleptic assessment. The results chemical analysis revealed moisture, protein, ash, fat, fibre, carbohydrates energy contents ranged 87.61-78.26%, 6.85-3.68%, 0.76-0.59%, 2.70-1.81%, 0.34-0.26%,12.88- 5.60 92.94-57.50% respectively Total solids between 12.39 21.74% obtained with titratable acidity 0.21, 0.65, 0.23, 0.25, 0.30 0.90%, respectively. syneresis 40.28 18.90% while all showed fairly acidic levels. A viscosity 250 784cp was obtained. examination an acceptable level for samples. There observable significant differences in terms overall acceptability, taste, flavour cow analogues.