Production, physicochemical and organoleptic properties of African breadfruit yoghurt samples

The physico-chemical and organoleptic characteristics of yoghurt samples made from dried and fresh African breadfruit seeds were investigated. Five kilograms of breadfruit seeds were cleaned and parboiled for 30 minutes at 80°C to remove the hulls. The seeds were dehulled and weighed 2.5 kg each. One batch was immediately ground into flour, and the other was allowed to dry in the sun for 5 days before processing. Breadfruit milk extract was obtained from each batch through a 0.04 mm sieve. The milk was continuously stirred for 30 minutes and cooled at room temperature. A commercial yoghurt starter culture (a 50:50 mixture of Streptococcus thermophilus and Lactobacillus bulgaricus) was mixed with African breadfruit milk to produce both fresh and dried African breadfruit yoghurt samples. The milk and yoghurt samples were evaluated. The physico-chemical properties of the milk samples were pH (5.95, 5.88); TTA (0.34%, 0.31%); SG (1.013, 1.011); VI (244 cP, 352 cP) for fresh and dried African breadfruit seeds, respectively. The physico-chemical properties of yoghurt samples were pH (5.24, 5.01, 4.71); TTA (0.85, 0.68, 0.81)%; SG (1.03, 1.04, 1.07); and VI (417, 473, 495) cP for fresh and dried African breadfruit and cow milk, respectively. The panelists preferred the commercial yoghurt over the yoghurt samples from African breadfruit seeds. The yoghurt samples can compete favorably in the market if standards are maintained during and after processing.