@article{ajfst2017511,
author={{Owiah, Sampson Gilbert and Naomi, Duah and Vida, Gyima and Martha, Alhassan},
title={Preparation of Semi-dairy Yoghurt from Soy bean},
journal={American Journal of Food Science and Technology},
volume={5},
number={1},
pages={1--5},
year={2017},
url={http://pubs.sciepub.com/ajfst/5/1/1},
issn={2333-4835},
abstract={The study was undertaken to have soymilk used as an alternative low cost plant protein product in the production of yoghurt. It was in effect to also address the allergy phenomenon of some sections of vegetarianism and minimize post-harvest losses of soybean which has been underutilized. Semi-dairy yoghurts of cow-soymilk were produced to evaluate its proximate composition and consumer acceptability. Soybean was purchased from the central and Bantama markets and the soy and cow milks prepared at Boadi farms, KNUST. Four different yoghurt products; SDY01 (100%CM), SDY02 (80%CM: 20%SM), SDY03 (60%CM: 40%SM) and SDY04 (40%CM: 60%SM). Samples were examined proximately according to AACC 2000 standard of analysis while sensory evaluation was performed according to the 7 points score hedonic scale. Excel database was used to analysis result at 5% level of significance. Average proximate values for moisture 20.00ˇŔ0.76; Ash 2.36ˇŔ0.10; crude fat 4.00ˇŔ0.29 and carbohydrate 75.92ˇŔ1.35 contents were highest for sample SDY01 and least for SDY04. Crude fibre and protein were however, higher for SDY04, 2.25ˇŔ0.81 and 23.00ˇŔ2.85 respectively. That is, soymilk could contribute considerable amount of fibre and protein to the nutritive spectrum of diets. Nonetheless, there were no significant differences at P < 0.05 between mean values. Sensory analysis according to the hedonic scale inference showed that the four semi-dairy yoghurt under the food characteristics evaluated were fairly ˇ°moderately likedˇ± and ˇ°liked very muchˇ± by the range 5.12 to 6.24, in the exception of SDY02 that recorded 4.94 implying a ˇ°neither liked nor dislikedˇ± assertion for thickness and sourness food characteristics. No significant difference existed between these values for all the samples. Per this study, soymilk could possibly be used as a composite raw material in the production of yoghurt and thus to ensure for better and greater utilization of the soybean.},
doi={10.12691/ajfst-5-1-1}
publisher={Science and Education Publishing}
}