Nutrient Dense Dairy Product Diversification and Quality Evaluation

  • Shimelis E. Admassu School of Chemical and Bio-Engineering, Food Process Engineering Graduate Program
Keywords: Cereals; Fermentation; Legumes; Milk; Nutrient dense; Quality; Yogurt

Abstract

There are limited diversified dairy products manufactured in dairy industries, and an increased
demand for diversified dairy products in Ethiopia. To this end, there is un-met demand for nutrient rich dairy
diversified products. This research was conducted with the aim to perform product development and quality
assessment of yogurt with some cereals and legumes with the implication for diversification of nutrient dense
yoghurt products in order to explore market potential. Yoghurt enriched with cereals and legumes was
investigated for nutritional, microbial, texture and viscosity analyses as well as sensory quality attributes.
Yogurts were processed through inoculation of milk with Lactobacillus bulgaricus and Streptococcus
thermophiles. Finger millet yogurt was significantly better in protein and minerals composition. Furthermore,
fat and ash values were high in finger millet yogurt: 3.47 and 2.36 g 102g-1; respectively. Common bean
(Redwolaita variety) yoghurt had abundant concertation of calcium next to finger millet-yoghurt. The aerobic
plate count (2.3x102 cfu ml-1), coliform (<1x101 cfu ml-1), yeasts and mold (<1x101 cfu ml-1) of yoghurt comply
with the microbiological standard requirements. Pathogenic bacteria such as Salmonella, E. coli, S.aureus, Shigella
spp and B.cereus were absent in all the yogurt samples. The processed yogurt products possessed complementary
effect of nutrient enhancement which is driven from cereals and legumes. The product has very good
acceptability by panelists and revealed excellent nutritional composition. The processing technology also
provided high nutrient dense, acceptable in quality and microbiologically safe products. The results from the
proximate, physico-chemical, microbiological, and texture and viscosity analyses indicate that yogurt with
cereals and pulses possess good nutritional composition. The processing technology provided microbiologically
non-hazardous end products, and the results from the sensory evaluation of revealed that value added products
can be a potential dairy product that fit to the lifestyle of consumers and get accepted. These findings further
suggest investors currently involved in the dairy sector can produce products that fit into consumers’ lifestyle
by pioneering technology transfer of this research output in order to capture the un-met consumer demand for
safe, nutritious, affordable and proprietary nutrient dense yogurt production.

Author Biography

Shimelis E. Admassu, School of Chemical and Bio-Engineering, Food Process Engineering Graduate Program

School of Chemical and Bio-Engineering, Food Process Engineering Graduate Program,
Addis Ababa University, P. O. Box 33381, Addis Ababa, Ethiopia

Published
2019-11-22

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