Development of Plant-Based Yoghurt Rich in Bioavailable Essential Nutrients and Bioactive Compounds from Ingredients Available in East Africa

Angelique Dusabe¹*, Musa Chacha², John Mary Vianney³ and Jofrey Raymond¹

¹Department of Food and Nutritional Sciences, School of Life Science and Bio-engineering, Nelson Mandela African Institution of Science and Technology, Arusha, Tanzania.

²Department of Sustainable Agriculture and Biodiversity Conservation, School of Life Science and Bio-engineering, Nelson Mandela African Institution of Science and Technology, Arusha, Tanzania.

³Department of Health and Biomedical Science, School of Life Science and Bioengineering, Nelson Mandela African Institution of Science and Technology, Arusha, Tanzania.

Corresponding Author Email: angeliqued@nm-aist.ac.tz

The main aim of the present study was to formulate a convenient plant-based yoghurt (PBY) with essential nutrients and bioactive compounds comparable to that of cow's milk using locally available ingredients in East Africa. Linear programming (LP) was applied for ratios optimization. The fermentation technique was deployed using commercial yoghurt culture (Streptococcus thermophilus and Lactobacillus bulgaricus) to develop a palatable and functional yoghurt. Laboratory analysis was conducted to validate the nutritional and functional values calculated by LP, and their relative difference was also calculated. PBY was analyzed for lactic acid bacteria (LAB) viability and storage stability for the 1st, 7th, and 14th day of refrigeration storage (4°C). Results showed that LP-optimized PBY could be formulated at a low cost of USD 0.9/kg, which is 60% cheaper than Alpro natural PBY. The formulation contained 37.87% and 18.88% of total Monounsaturated Fatty acids (MUFAs) and total Polyunsaturated Fatty acids (PUFAs), respectively. PBY riches in essential nutrients and functional properties enough to meet the Recommended Daily Intake (RDI) for 2-10-year old children. Formulated PBY were microbiologically stable for 14 days of storage and were found within acceptable standards specified by the Food Standard Australia New Zealand (FSANZ) and the East African Standard for yoghurt (EAS 33:2006). Plant-based yoghurt rich in nutrient bioavailability and bioactive compounds can be formulated using locally available ingredients and considered as an alternative to yoghurt.

Essential Nutrients; Lactic Acid Bacteria; Linear Programming; Locally Available Ingredients; Plant-based Yoghurt

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