Physico-chemical, microbiological and sensory qualities of probotic yoghurt enriched with baobab pulp

Yoghurt is a healthy food as it contributes to alleviation of Lactose intolerance, protection against gastrointestinal infection, anti-carcinogenic effect and immune system stimulation. Integrating yoghurt with baobab pulp was hypothesised to enhance its health benefits through enrichment with baobab pulp nutrients including dietary fibre. The objective of this study was to determine the effect of baobab pulp on the physicochemical, microbiological and sensory properties of probiotic yoghurt. Yoghurts were prepared and blended with pasteurized baobab pulp at the rate of 0%, 10%, 20%, 30% and 40%. In 28 days of storage, all yoghurt samples revealed a significant (p˂0.05) decrease in pH value and an increase in titratable acidity, viscosity and total soluble solids. Microbiologically, yoghurts were stable and with satisfactory sanitary conditions for consumption. Acceptability tests sensory analysis tests showed that yoghurts enriched with 10% baobab pulp showed the greatest acceptance by consumers. From this study, it may thus be concluded that yoghurt enriched with baobab pulp is a good food alternative, because it has benefits to the health of consumers.