SENSORY EVALUATION AND PHYTOCHEMICAL COMPOSITION OF YOGHURT FROM COW MILK AND TIGERNUT COMPOSITE
Abstract
This study investigates the sensory and phytochemical composition of yoghurt made from cow milk and tigernut composites. Phytochemical analysis revealed significant bioactive compounds, with Sample A exhibiting the highest phenolic (17.313%) and glycoside (18.259 mg/kg) contents, while Sample C demonstrated the highest flavonoid (9.071 mg/g) and saponin (11.403 mg/g) levels. Sample B had the lowest levels, emphasizing sensory acceptability over functional benefits. The blends highlighted antioxidant, hypocholesterolemic, and metabolic regulation properties, with Sample C offering the best balance of nutrition and sensory appeal. These findings underscore the potential of tigernut as a fortifying agent in functional food development.
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