Abstract:
Baobab is a dry land product rich in vitamins and minerals but has remained underutilized. Therefore, value addition of the baobab pulp through incorporation of pulp to the probiotic yoghurt will promote dietary utilization. Different treatments were made by incorporating different amounts of ground baobab pulp. Treatments were analyzed for protein, fat, ash,and moisture content. Total solids, synerisis, titratable acidity, pH, butterfat and specific density, sensory evaluation and shelf life were analyzed.There were significant differences between the treatments in most of the parameters studied. The treatment with the highest amount of baobab pulp showed an increase in levels of total solids, titratable acidity and synerisis but decreased the viscosity ofthe yoghurt. There were significant variations in sensory attributes and samples with the highest baobab pulp scored the highest for taste, texture, aroma, color,and overall acceptability. Incorporating baobab pulp to yoghurt improved its nutritional andphysicochemical properties.
