NUTRIENT COMPOSITION OF FERMENTED MILK PRODUCTS SOLD IN OWERRI METROPOLIS, IMO STATE

Abstract

Fermented dairy products are known to contain bioactive compounds and probiotics which offer beneficial health effects on humans. The study was conducted to determine the nutritional composition of some yoghurts types sold in Owerri Metropolis, Imo state. Three (3) samples each of traditional yoghurt; kindirmo (labelled K) obtained from Hausa vendors and six (6) brands of commercial yoghurts in bottles (labelled YA-YF) purchased from different shops and supermarkets were evaluated for moisture content (MC), total solids (TS), fat content, protein content, ash content, Brix value (%), calcium (Ca) and phosphorus (P) contents. The results obtained revealed that MC ranged from 74.57 to 94.45%, TS ranged from 5.05 to 25.43%, protein content ranged from 1.19 to 3.66% while fat content ranged from 1.08 to 4.90%. Three brands of commercial yoghurt had high moisture contents (≥90%) which were higher than the standard value (<84%) for good quality yoghurts. The highest mean value for TS (18.10%), Brix (12.50%) and ash contents (1.24%) were obtained from yoghurt brand YF (P< 0.05). The protein contents of the commercial yoghurts were less than 3.00% except one brand (YD) which had similar protein content with K (3.27%). K had higher fat content (4.93%) and lower Brix value (1.67%) than the commercial yoghurt brands (P<0.05). Eventhough YE had the highest mean value for Ca content (895mg/L), the mean values obtained in the study for Ca and P contents for all the samples were lower than WHO standards. It was concluded that producers of fermented milk products should improve the nutrient density of their products for the wellbeing of consumers.