Nutritional Composition of African Locust Bean (Parkia biglobosa) Pulp Composite Yoghurt

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Abstract

Yoghurt is an acidified custard-like semi-solid dairy product, produced by fermenting pasteurized milk with lactic acid bacteria. In recent times, yoghurt is also produced from non-dairy sources that are plant based such as soya beans, tiger nuts and coconuts. Yoghurt is nutritious and highly recommended for lactose sensitive individuals because it is low in lactose. The African locust’s bean (Parkia biglobosa) pulp is yellow in colour which indicates the presence of carotenoids (an important precursor of vitamin A and vitamin C). The pulp has sweet-taste indicating the presence of natural sugars. The study was aimed at formulating composite yoghurt from the African Locust bean pulp and cow milk, and determine the nutritional and sensory quality of the produced yoghurt. Four composite yoghurt formulations were prepared as follows: control/100% milk (T1), 5% pulp: 95% milk (T2), 4% pulp: 96% milk (T3) and 3% pulp: 97% milk (T4) using Yogourmet containing Lactobacillus bulgaricus, Streptococcus bulgaricus, Streptococcus thermophilus and Lactobacillus acidophilus. The mean values for the proximate analysis on protein was (3.63), fat (2.95), carbohydrate (7.57), ash (0.84) and moisture content (85.0). There were however, no significant differences between proximate means at p<0.05. The physiochemical results ranges were pH (3.75 - 3.87), total titratable acidity (0.26 - 0.28%), total solids (14.00 -15.67%), total soluble sugar (0.07 - 0.12%) and solid non-fat (15.10±0.01 - 18.10±0.01). There were no significant differences between treatments for total solids and total titrable acidity while there were significant differences between treatments for pH, total soluble sugar at (p>0.05). For consumer acceptability, T1 had the highest consumer acceptability followed by T4 and T3. The pulp had the highest beta-carotene content of 3.96±1.29 followed by T1 (1.48±1.29), T3 (1.23±1.29) and T4 (0.97±1.29). Knowledge on the nutritional benefits of the composite yoghurt, especially T4 could influence consumers to patronize the African Locust bean pulp yoghurt when produced on commercial scale for the markets.

Keywords: African locust bean pulp, milk, yoghurt, starter culture, fortified, nutrition