Nutrient Composition and Sensory Properties of African Yambean (Sphenostylis stenocarpa) and Malted Red Rice (Oryza glabberima) Yoghurt Analogue

Abstract

This paper evaluated the nutrient and sensory properties of blends of African yambean (Sphenostylis stenocarpa) and malted red rice (Oryza glaberrima) yoghurt analogue. The proximate analysis of the yoghurt shows that the moisture and protein content was significantly (P<0.05) higher than the values obtained for the control. There was no significant difference (p>0.05) observed in the ash contents of both samples. The yoghurt recorded mean scores that were significantly different (P<0.05) in all tested attributes with the control. The mean scores for the sensory attributes of the AYB and malted red rice yoghurt were 8.1± 0.71, 7.9±0.4, 8.7±0.11, 7.50±0.63 and 8.08±0.69 for colour, aroma, taste, mouthfeel, sourness and overall acceptability while the control scored 9.0 in all attributes. Notwithstanding, the sensory overall acceptability of the African yambean/malted red rice yoghurt analogue was liked by the panelists. The African yambean/malted red rice yoghurt is therefore recommended for the development of a novel non-dairy probiotic yoghurt analogue.