EC Nutrition

Research Article Volume 21 Issue 3 - 2026

Production, Physicochemical and Organoleptic Properties of African Breadfruit Yoghurt Samples

Chukwu M N 1 *, Nwakodo C S 1 , Dike I I2 , Odom T C1 , Onwukwe C E1 , Emole E C3 , Esihe T E3 , Ikpo J C3 , Ben-Udechukwu C3 , Onwusiribe U D 4 and Akoma C

1 Department of Food Technology, Ogbonnaya Onu Polytechnic, Aba, Abia State, Nigeria
2 Department of Physics/Electronics, Ogbonnaya Onu Polytechnic, Aba, Abia State, Nigeria
3 Department of Chemistry/Biochemistry, Ogbonnaya Onu Polytechnic, Aba, Abia State, Nigeria
4 Department of Computer Science, Ogbonnaya Onu Polytechnic, Aba, Abia State, Nigeria

*Corresponding Author: Chukwu M N, Department of Food Technology, Ogbonnaya Onu Polytechnic, Aba, Abia State, Nigeria.
Received: October 23, 2025; Published: March 05, 2026



The physicochemical and organoleptic characteristics of yoghurt samples made from dried and fresh African breadfruit seeds were investigated. After cleaning, 5 kg of breadfruit seeds were parboiled for 30 minutes at 80°C to remove the hulls. The seeds were dehulled and weighed 2.5 kg apiece. One batch was immediately ground into flour, and the other was allowed to dry in the sun for 5 days before processing. Breadfruit milk extract was extracted from every batch by filtering the slurry through a 0.04 mm sieve. After being continuously stirred for 30 minutes, the milk was allowed to cool to room temperature. A commercial yoghurt starter culture (a 50:50 mixture of Streptococcus thermophilus and Lactobacillus bulgaricus) was mixed with African breadfruit milk to produce both fresh and dried African breadfruit yoghurt. The milk and yogurt samples were evaluated. The mean data were statistically analyzed using SPSS software version 23 and separated using One-Way ANOVA’s Least Significant Difference at (p ≤ 0.05) method. The physicochemical properties of the milk samples showed that the pH was 5.95 and 5.88; total titratable acidities were 0.34% and 0.31%; specific gravities were 1.013 and 1.011; viscosities were 244 cP and 352 cP of fresh and dried African breadfruit seeds respectively. The physicochemical properties of yoghurt samples showed that the pH were 5.24, 5.01, 4.71; total titratable acidities were 0.85%, 0.68%, 0.81%; specific gravities were 1.03, 1.04, 1.07 and viscosities were 417 cP, 473 cP, 495 cP of fresh and dried African breadfruit and cow milk respectively. The organoleptic properties show that the panelists preferred the commercial yoghurt to the yoghurt samples from African breadfruit seeds. Yoghurt samples from African breadfruit seeds can compete favourably in the market if the standards are maintained during and after processing.

 Keywords: pH; Titratable Acidity; Specific Gravity; Viscosity; Overall Acceptability

  1. Granato D., et al. “Functional foods and nondairy probiotic food development: trends, concepts, and products”. Comprehensive Reviews in Food Science and Food Safety3 (2010): 292-302.
  2. Markets and Markets. “Dairy alternatives market by type (soy, almond, coconut, rice, oat, hemp), formulation (plain and sweetened, plain and unsweetened, flavored and sweetened, flavored and unsweetened), application (food, beverages), and region - global forecast to 2022” (2017).
  3. Martins EMF., et al. “Products of vegetable origin: A new alternative for the consumption of probiotic bacteria”. Food Research International2 (2013): 764-770.
  4. Mridula D and Sharma M. “Development of non-dairy probiotic drink utilizing sprouted cereals, legume and soymilk”. LWT-Food Science and Technology1 (2015): 482-487.
  5. Russo P., et al. “Lactobacillus plantarum strains for multifunctional oat-based foods”. LWT-Food Science and Technology 68 (2016): 288-294.
  6. Cruz N., et al. “Ultra-high-pressure homogenization of soymilk: Microbiological, physicochemical and microstructural characteristics”. Food Research International6 (2007): 725-732.
  7. Ferragut V., et al. “Physical characteristics during storage of soy yogurt made from ultra-high pressure homogenized soymilk”. Journal of Food Engineering1 (2009): 63-69.
  8. Kumalasari ID., et al. “Physicochemical, microbiological and organoleptic properties of cowpeas (Vigna unguiculata) yoghurt with the addition of Gotu Kola Leaf (Centella asiatica (L.) urban) extract”. Sains Malaysiana1 (2024): 123-134.
  9. Melia S., et al. “Characterization of the antimicrobial activity of lactic acid bacteria isolated from buffalo milk in West Sumatera (Indonesia) against Listeria monocytogenes”. Pakistan Journal of Nutrition 8 (2017): 645-650.
  10. Weerathilake WADV., et al. “The evolution, processing, varieties and health benefits of yoghurt”. International Journal of Scientific and Research Publications 4 (2014): 1-10.
  11. Tiwari BK., et al. “Pulse foods: Processing, quality and nutraceutical applications”. Academic Press (2011).
  12. Amakoromo ER., et al. “Shelf-life study of a yoghurt-like product from African Yam bean”. Nature and Science5 (2012): 6-9.
  13. Jiménez‐Martínez C., et al. “Production of a yogurt‐like product from Lupinus campestris seeds”. Journal of the Science of Food and Agriculture 6 (2003): 515-522.
  14. Bansal S., et al. “Optimization of process conditions for developing yoghurt like probiotic product from peanut”. LWT-Food Science and Technology 73 (2016): 6-12.
  15. Jamalullail NA., et al. “Nutritional, physicochemical stability, microbial survivability and sensorial evaluation of legume yogurts”. Journal of Microbiology, Biotechnology and Food Sciences 4 (2023): e5141.
  16. Hickisch A., et al. “Influence of lupin-based milk alternative heat treatment and exopolysaccharide-producing lactic acid bacteria on the physical characteristics of lupin-based yogurt alternatives”. Food Research International 84 (2016): 180-188.
  17. Bernat N., et al. “Development of a non-dairy probiotic fermented product based on almond milk and inulin”. Food Science and Technology International6 (2015): 440-453.
  18. Akwasiam BU., et al. “Physiochemical study of yoghurt-like product from breadfruit, coconut and soybean extracts stored at different temperature”. South Asian Journal of Research in Microbiology4 (2023): 46-56.
  19. Fazla SNM., et al. “Physicochemical, microbiological, and sensorial properties of chickpea yogurt analogue produced with different types of stabilizers”. Discover Food 3 (2023): 19.
  20. Benmeziane F., et al. “Lentil (Lens culinaris) flour addition to yoghurt: Impact on physicochemical, microbiological and sensory attributes during refrigeration storage and microstructure changes”. LWT 140 (2021): 110793.
  21. Zare F., et al. “Probiotic milk supplementation with pea flour: Microbial and physical properties”. Food and Bioprocess Technology5 (2013): 1321-1331.
  22. Mohamed Ahmed IA., et al. “Physicochemical quality attributes and antioxidant properties of set-type yoghurt fortified with argel (Solenostemma argel hayne) leaf extract”. LWT 137 (2021): 110389.
  23. Sarker A and Siddiqui RA. “Effects of ultrasonic processing on the quality properties of fortified yoghurt”. Ultrasonics Sono Chemistry 98 (2023): 106533.
  24. Yankey S., et al. “Optimized fermentation conditions for dragon fruit yogurt”. Food and Humanity 1 (2023): 343-348.
  25. Li R., et al. “Impact of milk fortification on the microbiological and physicochemical properties of set-type skimmed yogurt using three commercial soluble prebiotics”. Foods6 (2019): 181.
  26. Zahir A., et al. “Evaluation of physicochemical properties of yogurt fortified with four verities of common bean whey (Phaseolus Vulgaris)”. Asian Journal of Dairy and Food Research4 (2024): 708-715.
  27. Ademosun OT., et al. “Physico-chemical, microbial and organoleptic properties of yoghurt fortified with tomato juice”. Journal of Food and Nutrition Research11 (2019): 810-814.
  28. Aswal A., et al. “Preparation and evaluation of polyherbal cosmetic cream”. Der Pharmacia Lettre 1 (2013): 83-88.
  29. Aydar EF., et al. “Plant-based milk substitutes: Bioactive compounds, conventional, and novel processes, bio-availability studies, and health effects”. Journal of Functional Foods 70 (2020): 103975.
  30. Sebastiani G., et al. “The effects of vegetarian and vegan diet during pregnancy on the health of mothers and offspring”. Nutrients 3 (2019): 557.
  31. Stanton C., et al. “Market potential for probiotics”. American Journal of Clinical Nutrition 2 (2001): 476S-483S.
  32. Admassu SE. “Nutrient dense dairy product diversification and quality evaluation”. East African Journal of Sciences2 (2019): 195-206.
  33. Pradeepkiran JA. “Aquaculture role in global food security with nutritional value: A review”. Translational Animal Science2 (2019): 903-910.
  34. Bessada SM., et al. “Pulses and food security: Dietary protein, digestibility, bioactive and functional properties”. Trends in Food Science and Technology 93 (2019): 53-68.
  35. Mehta KA., et al. “Breadfruit (Artocarpus altilis): Processing, nutritional quality, and food applications”. Frontiers in Nutrition 10 (2023): 1156155.
  36. Emkani M., et al. “Effect of lactic acid fermentation on legume protein properties: A review”. Fermentation6 (2022): 244.
  37. Nwakodo CS., et al. “Production and nutritional evaluation of African breadfruit yoghurt”. Journal of Probiotics and Food Sciences1 (2024): 1-13.
  38. Nwabueze TU. “Kernel extraction and machine efficiency in dehulling parboiled African breadfruit (Treculia africana Decne) whole seeds”. Journal of Food Quality5 (2009): 669-683.
  39. Onuorah CE., et al. “Comparative physico-chemical evaluation of soymilk and soya cake produced by three different methods”. Nigerian Food Journal2 (2007): 28-38.
  40. Agim-Ezenwaka OA., et al. “Proximate composition and organoleptic attributes of legume-yoghurt samples fermented by lactic acid bacteria”. Journal of Nutrition and Food Sciences 2 (2020): 016.
  41. Official Methods of Analysis, Association of Official Analytical Chemists, Washington D.C. 18.1 (2006): 831-835.
  42. Ifediba DI and Ozoh CN. “Effects of storage on physicochemical properties and microbiological qualities of African breadfruit-corn yoghurt”. European Scientific Journal6 (2018): 172-191.
  43. Akinola FF., et al. “Physico-chemical properties of palm oil from different palm oil local factories in Nigeria”. Journal of Food, Agriculture and Environment 3 (2010): 264-269.
  44. Nwakodo CS., et al. “Effect of processing methods and storage time on chemical properties of palm oil”. Research Journal of Food Science and Nutrition 2 (2019): 37-47.
  45. Zare F., et al. “Microbial, physical and sensory properties of yogurt supplemented with lentil flour”. Food Research International8 (2011): 2482-2488.
  46. Landau S and Everitt BS. “A handbook of statistical analyses using SPSS”. Chapman and Hall/CRC (2003).
  47. Kpodo FMK., et al. “Nutritional and sensory characterization of full fat and partially defatted peanut soymilk yoghurt”. International Journal of Nutrition and Food Science3 (2014): 187-193.
  48. Elsamani MO., et al. “Physico-chemical characteristics and organolepitic properties of peanuts milk-based yoghurt fortified with skimmed milk powder”. Journal of Research in Applied Sciences 4 (2014): 78-82.
  49. Rezaei R., et al. “Effect of inulin on the physicochemical properties, flow behavior and probiotic survival of frozen yogurt”. Journal of Food Science and Technology 10 (2014): 2809-2814.
  50. Obasi BC., et al. “Assessment of the quality of different brands of commercial yoghurt sold in Wukari Metropolis, Taraba State-Nigeria”. Open Access Research Journal of Life Sciences01 (2022): 039-045.
  51. Gibson GR., et al. “Dietary prebiotics: Current status and new definition”. Food Science and Technology Bulletin: Functional Foods 1 (2010): 1-19.
  52. Kusuma YD. “Pemberian ekstrak daun pegagan dengan prebiotik Lactobacillus acidophilus terhadap persentase lemak abdominal dan karkas itik hibrida”. Surabaya: Universitas Airlangga (Unpublished) (2020).
  53. Bucker JR., et al. “Lactic acid fermentation of peanut milk”. Journal of Food Science5 (2008): 1534-1538.
  54. Hidayat IR., et al. “Total bakteri asam laktat, nilai pH, dan sifat organoleptik drink yoghurt dari susu sapi yang diperkaya dengan ekstrak buah mangga”. Animal Agriculture Journal 1 (2013): 160-167.
  55. Adubofour J., et al. “Comparative studies on the qualities of seven brands of vanilla-flavoured stirred yoghurt produced within the Kumasi metropolis of Ghana”. International Food Research Journal 21 (2014): 1243-1248.
  56. Edy Permadi., et al. “Kualitas yoghurt susu kambing PE dengan suplementasi ekstrak buah lakum terhadap viskositas, total asam dan total padatan terlarut”. Jurnal Sains Peternakan 1 (2021): 40-47.
  57. Ivan Sugianto., et al. “Pengaruh penambahan susu skim dan yoghurt plain terhadap sifat organoleptik yoghurt sari jagung”. JTB 2 (2020): 829-837.
  58. Yulian C S., et al. “Nilai pH, viskositas, dan tekstur yoghurt drink dengan penambahan ekstrak salak pondoh (Salacca zalacca)”. Jurnal Aplikasi Teknologi Pangan 3 (2014): 110-113.
  59. Uzoukwu AE., et al. “Impacts of palm bunch ash and brine solutions on the microbial and organoleptic properties of “Ugba” (Pentaclethra macrophyll Benth)”. Journal of Food Chemistry and Nanotechnology 2 (2024): 40-48.
  60. Routrary W and Mishra HH. “Scientific and technical aspects of yoghurt aroma and taste: review”. Comprehensive Reviews in Food Science and Food Safety4 (2011): 208-220.
  61. Ifediba DI and Nwafor EC. “Nutritional and sensory evaluation of African breadfruit corn yoghurt”. African Journal of Food Science4 (2017): 73-79.
  62. Coda R., et al. “Manufacture and characterization of functional emmer beverages fermented by selected lactic acid bacteria”. Food Microbiology3 (2011): 526-536.
  63. Igbabul B., et al. “Physico-chemical, microbiological and sensory evaluation of yoghurt sold in Marudi Metropolis”. African Journal of Food Science and Technology6 (2014): 129-135.
  64. Akalin AS., et al. “Microstructural, textural and sensory characteristics of probiotic yoghurts fortified with sodium calcium caseinate or whey protein concentrate”. Journal of Dairy Science7 (2012): 3617-3628.
  65. Kumar P and Mishra HH. “Mango soy fortified set yoghurt: effect of stabilizer addition on physicochemical, sensory and textural properties”. Food Chemistry4 (2004): 501-507.

Shaziya Jabeen., et al. “Production, Physicochemical and Organoleptic Properties of African Breadfruit Yoghurt Samples”. EC Nutrition 21.3 (2026): 01-14.

ECronicon Journal

Our Services

Quick Links

Information

Creative Commons LicenseOpen Access by ECronicon is licensed under a Creative Commons Attribution 4.0 International License
Based on a work at www.ecronicon.net