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  DOI Prefix   10.20431


 

International Journal of Advanced Research in Chemical Science
Volume 5, Issue 4, 2018, Page No: 17-22

Physiochemical Analysis of Local (Fulani) Yoghurt Syrup Sold in Bauchi Metropolis

Shibdawa M.A1, Ushie O A2*, Ogah E2, Longbap B.D2

1.Chemistry Department, Abubakar Tafawa Balewa University Bauchi, Nigeria.
2.Department of Chemical Science, Federal University, Wukari Nigeria.

Citation : Shibdawa M.A,Ushie O A,Ogah E,Longbap B.D, Physiochemical Analysis of Local (Fulani) Yoghurt Syrup Sold in Bauchi Metropolis International Journal of Advanced Research in Chemical Science 2018, 5(4) : 17-22

Abstract

The study examined the quality of some yoghurt processed and sold in Bauchi Metropolis. Proximate analysis was carried out on three commercially available brands of yoghurt sample (%Moisture; 84.2 ± 0.2, 83.2 ± 0.2, 70.5 ± 0.3), (% ash; 0.63 ± 0.00, 1.94 ± 0.00, 0.56 ± 0.00), (% total solids;15.7, 16.8, 29.4), (% fat;0.38 ± 0.05, 5 ± 0.05, 20 ± 0.03), (pH; 4.6, 4.5, 4.3), (mineral component: Ca:0.036, 0.016, 0.038, Mg; 1.505, 1.75, 1.52), (protein; 42.35, 40.6, 41.6), (carbohydrate; 8.41, 6.48, 5.66), (non-fat solid; 0. 7, 5.6, 9.4) and (microbiological; 4*10-5± 0.3, 376*10±0.01). The pH value of the samples ranged between 4.3-4.6 which were within the range for yoghurt marketed in the areas. There was marked variation in fat content of the product. The moisture content were within the range. Microbiological analysis indicated that Abdul yoghurt sample had the highest bacterial count. Yoghurt manufacturers need to improve on physiochemical analysis for better consumer acceptability.


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