Organoleptic and Physicochemical Properties of Soy‐Milk Yoghurt Enriched with Moringa Oleifera Root Powder

The organoleptic and physicochemical properties of soy‐milk yoghurt enriched with moringa root powder are evaluated here. Moringa oleifera soy‐milk yoghurt is produced at different formulations blended from cow milk: soymilk: Moringa in a ratio of A (100%:0%:0%; B (60%:39.9%:0.1%); C (50%:49.9%:0.1%), D (40%:59.9%:0.1%), and E (0%:99.9%:0.1%) with sample A serving as the control. Sensory analysis is done for each formulation and the physicochemical properties of the preferred formulations are performed. The pH and titratable acidity are measured by a pH meter and titration respectively. Proximate composition is measured according to Association of Official Analytical Chemists methods. The mineral content is determined by atomic spectrophotometry. Results show that soy‐milk Moringa enriched yoghurts (B and C) are preferred after choosing the control (A) as the best. The incorporation of the soy‐milk Moringa significantly increases the fat, fiber, protein, copper manganese, and iron content in the samples (p < 0.05). Thus Moringa enriched soy‐milk yoghurts (B and C) represent a cheaper alternative to the control (A) providing protein‐energy for low income families that is expected to help reduce the occurrence of kwashiorkor and wasting. The presence of zinc and calcium is expected to help in bone growth and development hence preventing stunting in children under five years and iron is expected to help reduce the prevalence of anemia among pregnant women.