Abstract
Yoghurt analogues were produced using African yambean (Sphenostylis stenocarpa Hams) and malted red rice (Oryza glabberima). Optimization of the mixture components and process factor was carried out using combined optimal mixture design, viscosity, syneresis and acceptability as responses were analysed. The fitted regression model for viscosity, syneresis and acceptability were all significant (P<0.05) with coefficient of determination (R2) values of 0.9992, 0.9983 and 0.9904 % respectively. The coefficient of variation (cv) values were 0.992, 6.58 and 6.58 % respectively. The lack-of-fit for the models were not significant (P < 0.05). The suitable mathematical models developed for the optimization of the fermentation variables in African yambean and malted red rice yoghurt is highly recommended for the development of a novel non-dairy probiotic yoghurt.
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