Opara et al Greener Journal of Agricultural Sciences Vol. 3 (2), pp.110-119, February 2013 ISSN: 2276-7770 Research Paper Manuscript Number:112412293 DOI: http://dx.doi.org/10.15580/GJAS.2013.2.112412293 Production of Soy yoghurt from Lactobacillus isolated from fermented African Oil Bean Seed (Ugba) Opara C. C, Kuru T., and Ezenwaka I. B Department of Chemical Engineering, University of Port Harcourt *Corresponding Author’s Email: tukakuru @ gmail. com Abstract: An important process for stabilizing high protein agricultural products is through fermentation which uses specific microorganisms. Costs involved in the supply of such organisms can be a major component of the cost of the fermented product. Soy milk is currently produced in abundance in Nigeria and part of it is fermented into yoghurt with imported micro-organisms which makes the product expensive. In this project, a microbial consortium isolated from fermented African oil bean seed was used as substitute to the imported starter culture to ferment soy milk. Lactobacillus spp. was isolated and cultured after different tests were carried out and inoculated into the soy milk to form soy yoghurt. Yoghurt made from milk sterilized at 90oC had desirable colour, taste and titrable acidity, but very soft texture. A satisfactory product was obtained at 100OC. The study further showed that soy yoghurt can be kept at 5OC for about 90 days without any significant change in acidity, pH, and viable cell count. The most acceptable titrable acidity was 0.8% of lactic acid. When the acidity was higher than 0.9%, the yoghurt had a harsh flavour. Keywords: Soy yoghurt, African oil bean seed, Soy milk, Lactobacillus. Return to Content View [Full Article – PDF] [Full Article – HTML] [Full Article – EPUB] Reference: Achinewhu SC (1986). The effect of fermentation on carbohydrate and fatty acid composition of African oil bean seed (P. macrophylla). Fd. Chem., 19:105-116. Buchanan RE and Gibbons NC (1974). In Bergey’s Manual of Determinative Bacteriology. 8th edition. Baltimore: Williams and Nilks, pp 56-73. Campbell-Platt G (1987). Fermented foods of the world – a dictionary and guide. London, Butterworths. ISBN: 0-407-00313-4. Collins CH and Lyne PM (1976). Microbiological Methods. 4th edition. London: Academic Press, pp 954. Zilberman D and Eunice K (2011). The Lessons of Fermentation for the New Bio-Economy. AgBioForum, 14(3): 97-103. David OM Aderibigbe EY (2010). Microbiology and proximate composition of ‘ogiri’, an oily paste produced from different melon seeds. New York Science Journal, 2010; 3(4): pp 18-27. Elaine M and Danilo M (2011). Traditional fermented food and breverages for improved livelihood. Rural Infrastructure and Agro-Industries Division Food and Agriculture Organization of the United Nations, Rome 2011, 21: 15. Enujiugha VN and Agbede (2000). Development of a new food paste from Pentaclethra species. Appl. Trop. Agri., 5:89-94. Enujiugha VN (2003). Nutrient changes during the fermentation of African oil bean seeds (Pentadethra macrophylla benth). Pak J. Nut., 2:320-323. Isu NR and Njoku HO (1997). An evaluation of the microflora associated with fermented African oil bean (Pentaclethra macrophylla Bentham) seeds during ugba production. Plant Foods Hum Nutr. 1997; 51(2):145-157. Liu K (1997). Soybeans: Chemistry, Technology and Utilization. New York. Chapman and Hall. http://www.soyfoods.com Nwamarah JU and Madueke UO (2010). Graded Fermentation Effects on Nutrient Content of Oil Bean Seed (pentaclethra macrophylta) Consumed in Umuayom Village, Awka. JHER, 13: 16-23. Oyewole OA and Isah P (2012). Locally Fermented Foods in Nigeria and their Significance to National Economy: a Review J Rec Adv Agri, 1(4): 92-102. Ogundipe HO and Osho SM (1990). Soybean Processing. National workshop on soybean Processing and Utilization for improved Nutrition Training manual. IDRC/IITA/IAR and soybean Utilization project, Ibadan, Nigeria. Prescott LM, Harley JP and Klein DA (1996). Microbiology. 3rd edition. William C Brown Publishers. Dubuque, IA, USA. Skerman VBD (1967). A Guide to the Identification of the Genera of bacteria. 2nd edition. Baltimore: William and Nilks, pp 81-99. Thiery I and Frachon E (1997). Identification, isolation, culture and preservation of Entomopathogenic Bacteria. In: Lacey AL. ed. Manual of Techniques in Insect Pathology. Academic Press; 1997: pp. 55-73. Wikipedia (2012). http://en.wikipedia.org/wiki/Soy_yogurt William S and Akiko A (2007). History of Fermented Soymilk and Its Products. A Special Report on The History of Modern Dairy-like Soyfoods. A Chapter from the Unpublished Manuscript, History of Soybeans and Soyfoods: 1100 B.C. to the 1980s. Soyinfo Center, Lafayette, California.
