PRODUCTION OF YOGHURT FROM THE EXTRACT OF THE SEEDS OF Sesamum indicum (BENISEED)

Abstract

This study investigated the possibility of producing yoghurt from the highly nutritious extract of the seeds of Sesamum indicum (Beniseed), with the aid of day old standard yoghurt as starter culture. Samples of Beniseed were obtained from Jos Main Market, Nigeria. The seeds were processed to obtain a milky extract, which was subjected to pasteurization at 620C from 5 to 25 mins. The proximate analysis of the raw Beniseed extract and raw cow milk were determined. A range of starter culture obtained from day old yoghurt from 2 %, 4 %, 6 %, 8 % and 10 % were inoculated into the raw Beniseed and Beniseed extract supplemented with 2 % lactose. The pH and total acidity of the fermenting media were determined at 6 hrs intervals for 48 hrs. The result of the proximate analysis revealed that the raw Beniseed extract contains 29.56 ± 7.91% of proteins while, the raw cow milk was 3.37 ± 1.01 %. The pH of the fermenting beniseed extract decreases with fermentation time while, the total titratable acidity increases with fermentation time. The inoculum sizes of the starter culture range also had direct influence on the decrease of pH and the increasing values of the acidity. The lowest value observed for the pH was 4.06 at 10 % starter culture fermentation after 48 hrs. The highest value of the total titratable acidity was 1.99mg/L which was observed with 10 % starter culture after 48 hrs fermentation. The result of the survey done via the panel of respondents which investigated the acceptance of the core organoleptic qualities of the end-products showed 35% of the respondents has high preference for the quality and the taste of the Beniseed extract which has been supplemented with 2 % lactose over the other products.