Nutritional, Physicochemical and Sensory Characterizations of Six Sorts of Probiotic Yogurts Developed With Milk and Cereal Grains (Maize, Millet and Sorghum) in Benin

Abstract

Fermented beverages are widely consumed in Benin and in several other African regions. The main objective of study is to evaluate the nutritional, physicochemical and sensory quality of two categories of probiotic yoghourts produced with milk and cereal grains (maize, millet and sorghum). The two categories of beverages were produced by two different technologies and were composed of six types of yogurt (akpan yogurt, likpan yogurt, abokpan yogurt, gowe yogurt, litin yogurt and abotin yogurt). Physicochemical, nutritional and sensory analyses of the different fermented foods were carried out. The results of the physicochemical and nutritional analyses showed that all these six different beverages contained iron (3.7 to 22.8 mg/100 g), protein (14.3 to 19.0%), total sugars (5.5 to 10.9%) and had a pH between 4.1 and 4.2. All manufactured foods contained vitamins A, B1, B2 and C. Only the litin yogurt contained vitamin K1 (30.3 mg/100 g) while only the akpan and likpan yogurts contained 3.3 mg/100 g and 7.1 mg/100 g of vitamin E respectively. Foods made from fermented cereal pastes (maize, millet or sorghum) were richer in vitamins A, B1, B2 and C than the other types. Statistical analyses revealed the existence of significant difference (p<0.05) between the three kinds of yogurt in each category. The sensory analysis revealed that all the manufactured fermented beverages were globally accepted by the panelists of the tasting. Due to their nutritional composition, these different foods produced play important role in terms of health and are recommended for people of any ages, including the most vulnerable population as pregnant women, children and the elderly who are often undernourished.