Development and Comprehensive Quality Characterization of Soybean-Coconut Composite Milk Yoghurt as a Functional Dairy Alternative

Akeem  Olalekan Adelu; Margret Iyabode Dania

doi:10.70851/jfines.2026.3(1).24.31

Authors

Akeem Olalekan Adelu Department of Food Technology, School of Applied Sciences and Technology, Auchi Polytechnic Auchi, Edo State, Nigeria Author
Dr Dania M.I Auchi Polytechnic , Department of Food Technology, School of Applied Sciences and Technology, Auchi Polytechnic Auchi, Edo State, Nigeria Author

DOI:

https://doi.org/10.70851/jfines.2026.3(1).24.31

Keywords:

Plant-based composite milk yoghurt, Yoghurt, plant based yoghurt, Functional foods, Dairy alternative, Coconut milk

Abstract

This study investigated the proximate composition, mineral content, physicochemical characteristics, bacterial viability, and sensory attributes of soybean–coconut composite milk yoghurts formulated in different ratios (100:0, 75:25, 50:50, 25:75, and 0:100) of soybean to coconut milk, codename SCMY01 to SCMY05. The moisture content of approximately 86% with no significant difference among the samples, dominates the proximate results. A gradual reduction in protein (3.79–1.21%) was observed with higher coconut substitution. Sample SCMY05 had the highest fat content (6.48%). Ash, crude fibre, and carbohydrate were highest in sample SCMY01 (0.71, 0.41, and 7.11%). Mineral analysis revealed that soybean-dominant samples were richer in calcium, sodium, magnesium, iron, and zinc, whereas potassium levels were significantly higher in coconut-rich formulations (202.25 to 220.10mg/100g). Physicochemical assessment revealed a decline in pH (4.35–3.90) and an increase in titratable acidity (0.70–1.05%) as the coconut content increased, accompanied by a substantial improvement in total solids (12.00–21.25%). No significant difference was observed in total soluble solid results. Microbial counts ranged from (7.2–8.5 log₁₀ cfu/ml), with soybean-based samples supporting relatively higher microbial growth. Sensory analysis revealed that 100% coconut milk yoghurt was most favoured in terms of colour, taste, flavour, and overall acceptability, whereas soybean-based yoghurt, despite being nutritionally superior, was less accepted due to its pronounced beany flavour. This study highlight soybean–coconut composite yoghurt as a sustainable and health-promoting alternative to dairy yoghurt, with prospects for broader consumer acceptance and commercialization.

Author Biography

Dr Dania M.I, Auchi Polytechnic, Department of Food Technology, School of Applied Sciences and Technology, Auchi Polytechnic Auchi, Edo State, Nigeria

Chief lecturer in the Department of Food Technology

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