Organoleptic Evaluation and Profitability Analysis of “Yoghurt-Like Product” Manufactured using Tiger Nut

Abstract

In this study, tiger nut milk was produced using a standard method and employed in yoghurt production. The following investigations were carried out on the tiger nut yoghurt produced microbial analysis by plate count method, organoleptic evaluation using 9 point Hedonic scale and profitability analysis by cost per unit volume. The result of total plate counts were 3.5 × 101 cfu ml, 4.2 × 101 cfu ml, 3.7 × 101 cfu ml and 4.4 × 101 cfu ml for produced tiger nut yoghurt, Market yoghurt 1, Market yoghurt 2 and Market yoghurt 3, respectively. The result of yeast and mould counts were 3.7 × 101 cfu ml, 4.3 × 101 cfu ml, 3.8 × 101 cfu ml and 4.4 × 101 cfu ml for produced tiger nut yoghurt, Market yoghurt 1, Market yoghurt 2 and Market yoghurt 3, respectively. The coliform count showed no growth for all the samples. The results of the mean rating by the panellists for tiger nut yoghurt were 7.53, 6.80, 6.20, 7.80 and 7.50 for colour, taste, smell, mouth feel and overall acceptability, respectively while the panellists mean rating for commercial yoghurts were 8.05, 6.72, 7.00, 7.40, 7.31 for colour, taste, smell, mouth feel and overall acceptability, respectively. The economic analysis of the study revealed that it costs only N185 to produce 500ml of tiger nut yoghurt while commercial yoghurt of the same volume costs N215 on the average. Agwuna, Linus Chukwuma | Okonkwo, Ifeyinwa Felicia | Egbuim, Timothy Chukwudiegwu "Organoleptic Evaluation and Profitability Analysis of "Yoghurt-Like Product" Manufactured using Tiger Nut" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-4 , June 2019, URL: https://www.ijtsrd.com/papers/ijtsrd23573.pdf