%0 Journal Article
%T Yogurt from Coconut and Tigernuts
%A O. Akoma
%A U. O. Elekwa
%A A. T. Afodunrinbi
%A G. C. Onyeukwu
%J Journal of Food Technology in Africa
%D 2000
%I 
%X Yogurt was produced from milk obtained from coconut and tigernuts, singly, or in combination with fresh cow milk, by fermentation using starter cultures of Lactobacillus bulgaricus and Streptococcus thermophilus (1:1 v/v) at 300C for 12h, and analyzed for its chemical, proximate and organoleptical qualities. The results obtained show that the pH of the various products ranged from 3.9-4.3; titratable acidity (% lactic acid) from 0.5-0.75, and crude protein (%) from 2.66-3.78. Yogurt produced from whole cow milk did not differ organoleptically (P> 0.05) from those produced from coconut + cow milk and coconut in all quality attributes (appearance, mouth feel, taste, aroma and sensory overall acceptability) but differed significantly (p < 0.05) from the other samples in appearance and sensory overall acceptability. This study has shown that it is feasible to prepare acceptable yogurt-like product from coconut and tigernuts, which should be of economic significance since cow milk is relatively expensive and highly perishable. The Journal of Food Technology in Africa Volume 5 Number 4 (October - December 2000), pp. 132-134 KEY WORDS: Coconut and tigernut yogurts, sensory qualities
%U http://www.ajol.info/index.php/jfta/article/view/19270