Abstract

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Yoghurt is a widely accepted and consumed fermented dairy product, rich in protein, vitamins and essential minerals. There could be variation in nutritional properties of yoghurt, which could be due to variation in milk properties, or type of starter culture used. Three (3) high yielding EPS Lactobacillus spp. from a previous study were used for yoghurt production. The produced yoghurt samples were subjected to physicochemical, proximate, and elemental analysis using standard methods. The produced yoghurt had pH values in the range, 4.05- 4.92, Titratable acidity (0.90 – 1.45%), viscosity (1441 - 8121 cps) and syneresis (8.36 -17.40%) which significantly differed at 95% confidence level. Proximate content analysis indicated all the yoghurt to be of low fat (1-3%), with good protein content in the range 3.34 and 4.20%, mean ash contents and total solids content of yoghurt were, 0.49% and 20.63% respectively. The yoghurt samples had varying values of trace elements, Phosphorus, Zinc, Calcium and Potassium in the range of; 44.38 - 45.05ppm, 0.21 -0.38ppm, 65.53 - 79.87ppm, 107.6 -183.85ppm for each respectively. These isolates were able to produce yoghurt with desirable properties (Physicochemical, proximate, and trace elements), comparable to the control yoghurt produced with standard starter culture; and were within acceptable limits of FDA. These strains could be considered as adjunct or potential starter culture candidates for yoghurt production

Keywords: Yoghurt, Kano, Lactobacillus spp. Nutritional properties.