Production and Characterization of Plant-based Yoghurt from Blends of Tigernuts (Cyperusesculentus) and Pumpkin Seeds (Cucurbita pepo)
H. T. Olaleye, T. O. Oresanya & O. O. Ogundipe · European Journal of Nutrition & Food Safety · 2026
Background: Plant-based yoghurt was produced from tigernut (Cyperus esculentus) and pumpkin seed (Cucurbita pepo) blends and evaluated for quality. Results showed improved nutrition and acceptable sensory properties, indicating potential as a dairy-free alternative. Aim: This stu...
Open access
Research Article
10.9734/ejnfs/2026/v18i42026