ABSTRACT

This study entailed production of yoghurt fortified with fruits and nuts and chemical characterization of the produced yoghurts for quality indices. Furthermore, some marketed yoghurts purchased from stores in Benin City were characterized for selected quality indices. Both the production of yoghurts and various characterization carried out were done using standard methods. Findings indicate that for the various yoghurt samples analysed, the range of parameter studied were pH.  The pH values of the yoghurt samples A, B and C obtained are as follows: 3.99, 4.21 and 4.40. Cedar (4.39), Farm-fresh (4.24), Freshyo (4.32), Hollandia (4.12), and Peak (3.96). The titratble acidity of the yoghurt samples A, B and C are 0.179%, 0.165% and 0.157%  compared to  cedar (0.169%), Farm-fresh (0.167%), Freshyo (0.152%), Hollandia (0.156%) and Peak (0.178%). The moisture content of the yoghurt samples A, B and C was also determined as follows: 20.80%, 14.46% and 14.32%. These values were compared with those of Cedar (14.32%), Farm-fresh (14.42%), Freshyo (14.80%), Hollandia (14.36%), and Peak (14.24%). Clearly, values obtained for the studied parameters in the experimentally produced yoghurts relates closely with those of the branded yoghurts marketed in Benin City.