Abstract
Extracts of four indigenous plant foods namely: Chrysophyllum albidum ( Cal ), Curcuma longa ( Clo ), Tetracapidium conophorum ( Tco ) and Piper guineese ( Pgu ) were screened for phytochemical endowment in order to gain insight to their pharmacological potentials with concomitant propensity for pro-lactic acid fermentation. The extracts were used in the formulation of substrate for preparation of modified yoghurt. Physicochemical and sensory properties of the modified yogurt were assessed in comparison to plain (unmodified) yogurt. Assessment revealed the presence of phytochemicals of therapeutic importance with pro-fermentation values principally, flavonoids, saponins, sugars and peptides in Clo and Cal . Alkaloids dominant extract exhibited anti-fermentation effects. Modified yoghurt preparations using Clo and Cal with respect to water (in place of extract) were characterized with improved quality. Titratable acidity (x10 -2 g/ml); 140, 50, 45 and relative reducing power (x10 -3 g/ml) of 9.53, 9.56, 1.38 were found for Clo – plain yoghurt (YOG) and YOG respectively. Comparatively to YOG, the extracts conferred assorted sensorial (P = 0.05) qualities with Clo - YOG most preferred. The extracts of the indigenous plant foods can be used to enhance the physical and healthier image of yoghurt. Key words : Plant foods extract, phytochemicals, yoghurt, physicochemical properties, healthier image, sensorial characteristics.
Highlights
Yoghurt is a fermented milk product with probiotics functionality widely consumed around the world. Sodim et al (2005) reported that in 2001, more than nine million tons of yoghurt were produced
Popularity and acceptable of yoghurt is on the increase due to its health benefits, which could be in terms of its beneficial microflora from the lactic acid fermentation, and yoghurt has reduced lactose level and active enzymes which may allow lactose intolerant individual to consume moderate amounts of the diary food (Posecion et al, 2005)
Extracts of four different plant foods with long history of safety namely Curcuma longa, Tetracapidium conophorum, Chrysophyllum albidum and Piper guineese were examined for phytochemical endowment and influence on yoghurt preparation with respect to physicochemical, sensory and selected health promotion induces
Summary
Yoghurt is a fermented milk product with probiotics functionality widely consumed around the world. Sodim et al (2005) reported that in 2001, more than nine million tons of yoghurt were produced. The major biochemical conditions supporting the survival of fermentation organisms in cultured diary processes essentially are: reductones, metabolizable substrates in nature of sugars and peptides. Plant food(s), rich in sugars and peptides, with bioactive components that possess reducing activity might exhibit pro-fermentation activity deserve investigation for use in production of yoghurt with healthier food potentials. Despite the potentials of plant extract as low cost substrate and additive, their complex composition may have some substances that may interfere with fermentation, it is necessary to ascertain the effect of some plant food extracts on preparation of yoghurt. Extracts of four different plant foods with long history of safety namely Curcuma longa, Tetracapidium conophorum, Chrysophyllum albidum and Piper guineese were examined for phytochemical endowment and influence on yoghurt preparation with respect to physicochemical, sensory and selected health promotion induces
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