Proximate Composition and Organoleptic Attributes of Legume-Yoghurt Samples Fermented by Lactic Acid Bacteria

The proximate composition and organoleptic attributes of legume- yoghurt fermented by lactic acid bacteria were studied. About 500g of whole legume seeds were sorted, washed, boiled for 30 minutes and then dehulled manually. The dehulled seeds were soaked separately overnight and thoroughly washed. The seeds were blended separately in a blender with hot water (seed: water ratio=1:5) till a very smooth consistency was achieved. The resultant slurry from each seed was filtered through cheesecloth to yield the respective legume-milk. About 100ml of the resultant legume milk was pasteurised at 90oC for 15 minutes in triplicates. The first set had no glucose, the second set had 2% glucose while the third had 5% glucose added. Each legume-milk was inoculated with 0.5g of the starter culture and incubated at 42oC for 48 hours in a water bath. After fermentation, the samples were stored for 0-10 day(s) between 4oC and 28oC. Proximate composition and sensory properties of three legumes-yoghurt samples with 2% glucose were determined. Triplicate data obtained were subjected to statistical analysis using SPSS software of version 21. Mean values were determined using One- Way ANOVA and Fisher’s Least Significant Difference was used to separate the means at (p ≤ 0.05). The proximate compositions of the milk samples showed that soymilk had protein (3.40%), fat (2.26%), ash (0.53%), fibre (0.45%), moisture (92.05%) and carbohydrate (1.31%) which were significantly (p ≤ 0.05) different from Lima milk which had protein (3.00%), fat (0.97)%, ash (0.45%), fibre (1.53%), moisture (91.25%) and carbohydrate (2.80%); and Bambara nut milk had protein (3.06%), fat (0.64%), ash (0.35%), fibre (1.45%), moisture (90.40%) and carbohydrate (4.10%); and cow milk had protein (3.29%), fat (3.61%), ash (0.76%), moisture (88.00%) and carbohydrate (4.34%). The result showed no significant difference in colour and mouthfeel but significant difference existed for taste, aroma and overall acceptability, with Bambara nut yoghurt rated highest.