EFFECT OF MORINGA LEAF EXTRACT ON THE PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF WHOLE COW MILK YOGHURT

Abstract

The experiment was conducted to determine the effect of fermentation time (3 and 12 hours) and  inclusion levels (0, 6 and 8%) of Moringa leaf extract on the physicochemical and organoleptic properties of whole cow milk yoghurt. The experiment was conducted using 2x3 factorial arrangements in a completely randomized design. Samples of the yoghurt fortified with Moringa leaf extract and the control were analyzed for proximate composition, mineral and sensory characteristics. The result of the proximate analysis indicated that total solids, protein and titratable acidity were decreased as soaking time increased. While pH has high value for 6% level of inclusion and low for 8%, fat increased with increase in soaking time. The results of the mineral analysis recorded no significant difference among the major elements. However, among the trace element copper and
manganese were significantly (p > 0.05) affected. The result of the sensory evaluation indicated that flavor, color, consistency, texture, and overall acceptability were significantly (p > 0.05) affected by 6% level of Moringa leaf extract inclusion rate. It was concluded that fortification with 6% moringa leaf extract inclusion in whole cow milk yoghurt was accepted by consumers while the 8% inclusion rate contained the highest nutrient levels.