Acceptability of Yoghurt Prepared from Milk Substituted with Benth Seed (Adenopus breviflorus) Protein Isolate

Abstract

Protein has been isolated from Adenopus breviflorus seed flour and used as a supplement to the production of yoghurt. The chemical composition of the seed flour and protein isolate was determined using standard methods. The yoghurt so produced was analysed for its pH, total solids, titratable acidity and the sensory qualities evaluated using the nine point Hedonic scale from dislike extremely (1) and like extremely (9). The results obtained from the chemical composition of the seed flour and protein isolates showed that they are good sources of protein (30.44% and 94.14% respectively). There was s significant reduction in the mineral content and antinutrients of the seed flour after protein isolation. The result obtained from the sensory evaluation showed that milk can be substituted for Adenopus breviflorus protein isolate from the production of yoghurt up to 25%   level of substitution without affecting the sensory qualities.