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Ihekoronye, A.I and Ngoddy, P.O (1985).Integrated Food Science and Technology for the Tropics.Macmillian Publishers Ltd, London and Oxford.Pp 283-292.

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Preparation of Semi-dairy Yoghurt from Soy bean

1Department of Hospitality and Tourism Education, University of Education, Winneba

2Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi

3Department of Food Science and Technology, University of Development Studies, Tamale

American Journal of Food Science and Technology. 2017, Vol. 5 No. 1, 1-5
DOI: 10.12691/ajfst-5-1-1
Copyright © 2016 Science and Education Publishing

Cite this paper:
Sampson Gilbert Owiah, Duah Naomi, Gyima Vida, Alhassan Martha. Preparation of Semi-dairy Yoghurt from Soy bean. American Journal of Food Science and Technology. 2017; 5(1):1-5. doi: 10.12691/ajfst-5-1-1.

Correspondence to: Sampson  Gilbert Owiah, Department of Hospitality and Tourism Education, University of Education, Winneba. Email:


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 20.00±0.76; Ash 2.36±0.10; crude fat 4.00±0.29 and carbohydrate 75.92±1.35 contents were highest for sample SDY01 and least for SDY04. Crude fibre and protein were however, higher for SDY04, 2.25±0.81 and 23.00±2.85 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 “moderately liked” and “liked very much” by the range 5.12 to 6.24, in the exception of SDY02 that recorded 4.94 implying a “neither liked nor disliked” 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.