Nutrient Compositions of Banana and Water Melon Enriched Soy – Based Yoghurts

Abstract

Background: Soy-yoghurt is a fermented product from soybean; like other products developed from soybean, it is a good source of macronutrients and minerals but a poor source of most vitamins. Incorporating fruits in soy-yoghurt may enhance its vitamin compositions.
Method: Soy- yoghurt was prepared using standard methods. The chemical composition of the yoghurt samples was determined in duplicate using the AOAC methods. The data generated were analysed using Statistical product for service solution version 20, means were separated and compared with Duncan multiple range test and Analysis of Variance, respectively.
Results: Moisture ranged between 82.06 % to 89.60 % in the products. Fat (3.48%), protein (3.33%) and carbohydrate (10.21%), calcium (118.12 mg/100g) and iron (1.30mg/100g) were significantly higher in plain soy-yoghurt. Banana and water melon enriched soy-yoghurt was significantly higher in phosphorus (166.42mg/100g), magnesium (47.60mg/100g) and zinc (2.00mg/100g), while potassium (174.10mg/100g) was significantly higher in banana enriched soy-yoghurt. Thiamin, (0.24mg/100g), riboflavin (0.27mg/100g), niacin (0.87mg/100g), ascorbic acid (169.16mg/100g) and β-carotene (64.11mcg/100g) were significantly higher in soy-yoghurt enriched with both banana and water melon.
Conclusion: The study showed that incorporating both banana and water melon in soy-yoghurt increases its phosphorus, magnesium, zinc and vitamins values, were significantly higher in banana and water melon soy-based yoghurt while incorporating with banana alone enhances the potassium value better.