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Research Article
Vol. 34, Issue 1
Chemical Composition and Microbiological Quality of Baobab (Adansonia digitata) Fruit Fortified Yoghurt
The effect of fortification of reconstituted skimmed cow milk with baobab fruit milk on the physicochemical, microbial and sensory characteristics of yoghurt was studied. Pasteurized milk was distributed and substituted as follows: 100% cow skimmed milk (control-sample A), 100% baobab milk (sample B), 90% cow milk: 10% baobab milk (sample C), 80...
