African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 858

Full Length Research Paper

Nutritional and sensory evaluation of African breadfruit-corn yoghurt

Ifediba Donald I.
  • Ifediba Donald I.
  • Department of Agricultural Technology/Nutrition,Anambra State Polytechnic, P. M. B. 002 Mgbakwu,Anambra State, Nigeria.
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Nwafor Eucharia.C
  • Nwafor Eucharia.C
  • Department of Home and Rural Economics,Anambra State Polytechnic, P. M. B. 002 Mgbakwu, Anambra State, Nigeria.
  • Google Scholar

  •  Received: 24 January 2017
  •  Accepted: 03 April 2017
  •  Published: 30 April 2018


Single extracts of African breadfruit (Treculia africana var africana) and sweet corn (Golden cob F1) were blended on 60:40 proportions to produce breadfruit-corn milk. The breadfruit-corn milk was fermented to obtain a yoghurt-like product (breadfruit-corn yoghurt), using inoculums drawn from activation batch of dried starter and previously made breadfruit-corn milk. The breadfruit-corn yoghurt was subjected to nutritional and sensorial evaluation using commercial cow milk yoghurt as a control. The breadfruit-corn yoghurt was significantly (p<0.05) higher in moisture, carbohydrate, calcium, potassium, magnesium, iron, zinc, vitamin B2 and vitamin C. The commercial cow milk yoghurt was significantly (p<0.05) higher in protein, fat, ash, crude fibre, sodium, manganese, vitamins A, B1 and B3. Sensory scores show that the commercial milk yoghurt was significantly (p<0.05) higher in all the sensory attributes considered. In all, the breadfruit-corn yoghurt has acceptable nutritional and sensorial qualities which show it is a potential alternative to cow milk yoghurt from economic and health perspectives.

Key words: Yoghurt, lactic acid bacteria, nutritional, fermentation, breadfruit-corn yoghurt.