Opara Et Al

Opara et al

Journal of  Agricultural Sciences

Vol. 3 (
2), pp.110-119,
February 2013

 ISSN: 2276-7770 




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


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.


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