Effect of three different varieties of banana inclusion on nutritional and sensory acceptability of yogurt

Abstract

To understand the quality attributes and acceptability of yogurt, three different varieties of Musa sapentum (Paranta, Saro and Williams) were used to partially fortified yogurt. Each of the banana fruit was added at different proportion (10%, 15% and 20%) to produce the yogurts. The products were analyzed for proximate, PH, brix, titratable acidity (TA), vitamin C and total phenol. Other parameters such as sensory properties and microbial loads were also determined. The results showed that protein values were between (2.9%-3.92%).The sample with 10% Paranta has the highest protein content (3.93%) which was found to be 5.76% and 36.59% higher than control and sample with 10% Saro which had the least protein respectively. The energy content was found to be between (194.03 kcal/100 g to 207.06 k cal/100 g). The sample fortified with 10%Paranta has highest energy value (207.06 kcal/100 g) which was (0.94%) and (4%) higher than control and sample with 10% Saro which had least energy content (194.03 kcal/100 g). Vitamin C ranged between (20.6 mg/100 g to 21.6 mg/100 g). The sample with 10% Paranta had the highest vitamin C concentration (21.6 mg/100 g), although not significantly different at (p < 0.05) compared with other samples. The total microbial count (TMC) was between (0.4×105 to 0.8×104 cfu/ml). There was no coliform detected in the entire samples. All microbial count observed were within the limit specified as acceptable counts, hence the samples were fit and safe for human consumption at the time the microbial count was done.