Rice- Coconut Yoghurt: Preparation, Nutritional and Sensory Qualities

Belewu Moshood Adewale, Abdulsalam Khadijat O, Belewu Kafayat and Belewu Nosimot

Asian Journal of Agriculture and Rural Development, 2013, vol. 3, issue 12, 924-928

Abstract: The efficacy of using rice milk and coconut milk in the preparation of yoghurt was evaluated in a completely randomized design model. Commercial yoghurt was the control Treatment (A) while other Treatments were B (25% rice milk plus 75% coconut milk), C (50% rice milk plus 50% coconut milk) and D (75% rice milk plus 25% coconut milk) .The various yoghurt samples were analyzed for their proximate composition and sensory value. Higher crude protein content and solids not fat were recorded for Treatment C. The overall acceptability was greatest for Treatment C, greater for Treatment B, great for Treatment D and least for Treatment A (control). This type of yoghurt is recommended for weight watcher and lactose intolerance persons.

Keywords: Rice milk; coconut milk; chemical analysis; sensory value; yoghurt (search for similar items in EconPapers)
Date: 2013
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