Journal ArticleOPEN ACCESS

Cocoa Powder Supplementation in Yoghurt Production

  • Jayeola C
  • Yahaya L
  • Igbinadolo R
Journal of Food Technology (2010) 8(3) 82-85
DOI: 10.3923/jftech.2010.82.85
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Abstract

The use of cocoa powder as a nutritional supplement in yoghurt production was evaluated. The result showed that the final product has pleasant chocolate flavor and color and was acceptable. More importantly there was a marked increase in the protein and calorie level of the chocolate …

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APA

Jayeola, C. O., Yahaya, L. E., & Igbinadolo, R. O. (2010). Cocoa Powder Supplementation in Yoghurt Production. Journal of Food Technology, 8(3), 82–85. https://doi.org/10.3923/jftech.2010.82.85

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