N.P. Achi*1, J.N. Achi2, I. Mallam3

1Dairy Research Programme, National Animal Production Research Institute/Ahmadu Bello University, Shika, Zaria
2Department of Agricultural Education, School of Vocational Studies, Nuhu Bamali Polytechnic, Zaria
3Department of Animal Science, Kaduna State University, Kafanchan Campus

(Manuscript received 22 June; accepted for publication 31 July 2024)

Abstract. This study was conducted to evaluate the physicochemical properties, antioxidant content and the sensory attributes of fresh cow milk yoghurt fortified with mango pulp. Yoghurt samples were prepared from different proportions of yoghurt and mango pulp as follows: 100:0 (Control), 90:10 (10% MPY), 86:14 (14% MPY), 82:18 (18% MPY), 78: 22 (22% MPY) with sugar level maintained at 5 % (by weight) and was evaluated for physicochemical, antioxidant content and the sensory attributes of yoghurt from fresh cow milk fortified with mango pulp (MPY). The data collected for physicochemical, antioxidant content and the sensory attributes of the yoghurt were analyzed using the Statistical Package for Social Sciences (SPSS, 2016) version 16.0. The result for proximate composition of the yoghurt samples showed significant increase in total solids, ash and titratable acidity and was reported highest in 22% MPY while the pH, protein and fat content decreased with the increase in mango pulp concentration across the treatment combinations. The antioxidant capacity measured in the study was vitamin C, phenols and tannins. The vitamin C content significantly increased with addition of mango pulp recorded highest in 22% MPY ((4.97) while phenols and tannins decreased with increase in mango pulp concentration and reported highest in control yoghurt. The organoleptic results revealed more consumer acceptance for control yoghurt over the other treatments combinations and found higher in all the sensory parameters; aroma, appearance, texture and general acceptability except for the taste which reported highest in 14% MPY (3.80) and lowest in 10% MPY (2.80). In the case of physicochemical composition of the yoghurt samples, fat and protein content decreased with increase in mango pulp concentration to the yoghurt while the total solids, ash and titratable acidity increased. For enhancement of minerals, vitamins and antioxidant capacity of yoghurt drink, acceptable quality can be produced by blending yoghurt with 22% mango pulp combination there by promoting the health benefit of consumers.