*Mbaeyi-Nwaoha, I.E. and Iwezor-Godwin, L.C.
Yoghurt was flavoured by blending with 10, 20, 30, 40 and 50 % fresh and dried cashew (Anacardium occidentale) apple pulp (FCP and DCP) respectively. The cashew flavoured yoghurt samples were subjected to physico-chemical (pH, titrable acidity and total solids), microbiological and sensory evaluation using standard procedures. Results showed that the moisture content of the flavoured samples decreased with increased concentration of the fresh and dried cashew pulp respectively. The protein content ranged 3.44 to 4.43 % for the fresh cashew pulp flavoured yoghurt while the yoghurt flavoured with dried cashew pulp was 5.31 % and the protein content for the plain yoghurt (PY) was 5.53. The fat content for the fresh cashew apple flavoured yoghurt ranged 0.29 to 0.64 % while the yoghurt flavoured with dried cashew apple pulp was 0.68 %. However, the carbohydrate and vitamin C increased with increased level of both fresh and dried cashew pulp apple. Potassium and calcium contents of the samples decreased with increased concentration of the dried and fresh cashew pulp compared to the plain yoghurt. There were significant (p < 0.05) differences in the micronutrient between the cashew apple pulp flavoured yoghurt samples and the plain yoghurt. It was also observed that the pH ranged from 4.40 to 4.65 % for the yoghurt flavoured with fresh cashew apple pulp while the pH for the dried cashew apple pulp was 5.45 %. The titrable acidity for the plain yoghurt was 0.55 % while for the fresh and dried cashew pulp flavoured yoghurt was 0.42 to 0.52 % and 0.36 % respectively. There was an inverse relationship between the pH and the titrable acidity. The lactic acid bacteria count was inversely proportional to the concentration of the cashew pulp. There was a decrease in the total viable count of the formulated yoghurt samples with the exception of the sample containing 10 % DCP. The total viable count ranged from 1.3 x 104 in sample PY + FCP (60:40) to 1.0 x 105 cfu/ml in sample containing 10 % DCP. However, the values for lactic acid bacteria varied from 1.5 x 104 - 2.7 x 105 cfu/ml. The most acceptable flavoured yoghurt by the panelists contained 10 % fresh and dried cashew apple pulps, respectively.
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