EFFECT OF BAOBAB (ADANSONIA DIGITATA) FRUIT PULP ON THE CHEMICAL PROPERTIES OF FULL – FAT AND LOW – FAT YOGHURTS

Abstract

This study was conducted to determine the effects of different levels of baobab fruit pulp on chemical properties of full-fat and low-fat yoghurt. The yoghurts studied were produced using whole cow milk and powdered skimmed milk, respectively. The baobab fruit pulp was decorticated and sieved through a 0.2 mm mesh. The two yoghurt types were extended with baobab fruit pulp at 0%, 15%, 30% and 45% and evaluated for ash, total solids, protein, fat, titratable acidity and pH. The results showed that
full-fat yoghurt with 30% BFP inclusion had the highest fat (3.13%), protein (4.08%), total solids (22.11%), ash (0.95%), titratable acidity (1.42%) and pH (3.19) while low-fat yoghurt with 15% baobab fruit pulp inclusion had the least fat (1.14%), highest protein (3.85%), total solids (21.11%), ash (1.18%), titratable acidity (1.27%) and pH (3.28). It was concluded that full-fat yoghurt extended with 30% baobab fruit pulp had improved the fat, protein, total solid, ash, titratable acidity and pH while low-fat yoghurt with 15% baobab fruit pulp concentration had the least fat but high protein, total solid, ash, titratable acidity and pH. Lower concentrations of baobab fruit pulp in low-fat yoghurt (15%) and full-fat yoghurt (30%) are efficient for yoghurt extension.