Comparative analysis of cow milk yoghurt and yoghurts produced with three different imitation milks

Lactose intolerance is a common digestive issue in which the body is unable to digest lactose, a type of
sugar found primarily in milk and dairy products. Yoghurts were produced from cow and imitation milk (Almond,
Coconut and Tigernut). The nutritional characteristics (proximate composition and mineral profile), physicochemical,
microbial and sensory assessments were carried out on all four samples. The acceptability of these imitation milk
yoghurts was judged by two sets of panelists. BYN (Cow milk yoghurt) had the highest ash and carbohydrate contents
(2.33±1.00% and 12.19±0.73% respectively). RYN (Coconut milk yoghurt) had the highest fat content (12.37±1.26%)
while XYN (tigernut milk yogurt) had the highest protein and lowest fat (1.48±0.33% and 5.18±0.0.72%) contents. All
the imitation milk yoghurts were found to have higher amounts of manganese, iron and copper than BYN; with PYN
(Almond milk yoghurt) having the highest values for the three. RYN had the highest Zn content (6.35ppm). The
lactose intolerant panelists preferred the sweetened coconut yoghurt (RYS) which was significantly different
(p<0.05) from the rest. The imitation milk yoghurts in this study can be recommended to individuals seeking
alternative to cow milk yoghurt or who are deficient in select micronutrients.