Abstract:
The main approach of this study was to develop yoghurt with acceptable properties by
incorporating cassava into the formulation as the substrate for fermentation. Yoghurt
was formulated by incorporating cassava with low-fat cow milk at five different
percentages, which were formulation A (0% cassava), B (2% cassava), C ( 4%
cassava), D (6% cassava) and E (8% cassava). Samples from each formulation were
analyzed for physicochemical properties and sensory acceptance level. Besides that,
microbiological analysis was also carried out to observe the viability of bacteria
involved in this study upon fermentation. Cassava incorporation increased the
carbohydrate, ash and fiber content, whereas protein and fat content in yoghurt were
decreased significantly (p_:S0.05). Yoghurt with 8% cassava addition obtained higher
values for most of the physical properties including yellowness, viscosity, water
holding capacity and texture (consistency and firmness) as compared to control (0%
cassava). The viability of bacterial cultures was not affected by the incorporation of
cassava in the formulation. For sensory evaluation, all formulations obtained similar
color, aroma, viscosity, mouthfeel and overall acceptance level (p>0.05). However,
yoghurt with 8% cassava addition was the most accepted in terms of taste attribute
among the samples. As a conclusion, the incorporation of cassava as part of the
fermentation substrate has potential in the development of new variety of healthy
yoghurt in the market.