September 10, 2025Legume ScienceOpen Access

Formulation and Quality Evaluation of Yoghurts From Tigernut, Soybean and Cow Milk Blends

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Authors

AAAdeyemi Ayotunde AdeyanjuUniversity of Johannesburg OOOluwabukola OgunsimiroLandmark University JAJohnson Akinwumi Adejuyitan

Discussion

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Implication

This study demonstrates the sensory and nutritional advantages of plant-based yoghurts in comparison to cow milk, suggesting viable dairy alternatives for health-conscious consumers.

Key Points

Plant-based yoghurts showed improved health-promoting potential compared to cow milk yoghurt.
The study found significant changes in nutritional quality over 14 days of storage, with specific formulations being well-accepted.
Yoghurts were made using blends of tigernut, soybean, and cow milk, fermented with Lactobacillus bulgaricus and Streptococcus thermophilus.
Despite lower acceptability, some plant-based formulations outperformed cow milk yoghurts in sensory traits.

Cite This Study

Adeyanju et al. (2025) studied this question.

synapsesocial.com/papers/68c2416eb210217d6479f746 https://doi.org/10.1002/leg3.70042

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Implication

This study demonstrates the sensory and nutritional advantages of plant-based yoghurts in comparison to cow milk, suggesting viable dairy alternatives for health-conscious consumers.