Optimized Conditions for the Production of Yogurt from  Soya Bean (Glycine max) and Cinnamon (Cinnamomum verum)

Momo Kenfack Chancel Hector; Love Adjei Oraikwu; Bilkissou Njapndounke; Dangang Bossi Donald Sévérin; Kengne Notong Jules Léa; Zambou Ngoufack François

doi:10.9734/ejnfs/2024/v16i31400

Research Article Open access CC BY 4.0

Optimized Conditions for the Production of Yogurt from Soya Bean (Glycine max) and Cinnamon (Cinnamomum verum)

Momo Kenfack Chancel Hector, Love Adjei Oraikwu, Bilkissou Njapndounke, Dangang Bossi Donald Sévérin, Kengne Notong Jules Léa, Zambou Ngoufack François

European Journal of Nutrition & Food Safety · pp. 68–79 · Published 21 Mar 2024

10.9734/ejnfs/2024/v16i31400

Abstract

This study aimed at producing functional soy bean yoghurt by optimizing the production conditions using response surface methodology. The quantity of ferment (LYOFAST Y439A) (50–100 g) and quantity of cinnamon (10-40 g) were optimized using central composite design. Responses (global acceptability and scavenging activity) obtained from experimental runs were fitted into second order polynomial regression model. Also, the multiple optimization technic was used to obtain the compromised optimum condition. The optimized yoghurt was evaluated for its pH and proximate composition using standard methods. The optimum conditions for the production of this yoghurt was as thus: 69.64 g for quantity of ferment and 10 g for quantity of cinnamon, 100 g soya beans, 100 g of sugar and 1 L of water soybeans. Soy bean yoghurt made from optimized conditions had a global acceptability of 6.8, scavenging activity of 34 %. Also, protein, fat, carbohydrate, calcium, sodium magnesium and energy value was respectively 17.1%, 2.91%, 17.93%, 144 mg/100 g, 159.91 mg/100g, 159.91 mg/100g, 63.18 mg/100g and 166.31 kcal/100g. Thus, acceptable yoghurt with functional properties can be obtained from soya beans and cinnamon.

Cinnamon soy beans sensory evaluation optimization yoghurt

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The Effect of Different Drying Methods on the Phytochemicals and Radical Scavenging Activity of Ceylon Cinnamon (Cinnamomum zeylanicum) Plant Parts — shares topic coverage

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Momo Kenfack Chancel Hector, Love Adjei Oraikwu, Bilkissou Njapndounke, Dangang Bossi Donald Sévérin, Kengne Notong Jules Léa, Zambou Ngoufack François (2024). Optimized Conditions for the Production of Yogurt from Soya Bean (Glycine max) and Cinnamon (Cinnamomum verum). European Journal of Nutrition & Food Safety , 68–79. https://doi.org/10.9734/ejnfs/2024/v16i31400

Affiliations

Momo Kenfack Chancel Hector — Department of Nutrition, Food and Bioresource Technology, College of Technology, University of Bamenda, P.O. Box 39, Bambili, Bamenda, Cameroon and Research Unit of Biochemistry, Medicinal Plants, Food Sciences and Nutrition (URBPMAN), Department of Biochemistry, Faculty of Science, University of Dschang, P.O. Box 67, Dschang, Cameroon and Department of Food Engineering, Higher College of Agriculture and Management of Production of Vocation, University Institute of Agriculture of Management of Vocations of Production, P.O. Box 11894, Yaoundé, Cameroon.
Love Adjei Oraikwu — Research Unit of Biochemistry, Medicinal Plants, Food Sciences and Nutrition (URBPMAN), Department of Biochemistry, Faculty of Science, University of Dschang, P.O. Box 67, Dschang, Cameroon and Department of Food Engineering, Higher College of Agriculture and Management of Production of Vocation, University Institute of Agriculture of Management of Vocations of Production, P.O. Box 11894, Yaoundé, Cameroon.
Bilkissou Njapndounke — Research Unit of Biochemistry, Medicinal Plants, Food Sciences and Nutrition (URBPMAN), Department of Biochemistry, Faculty of Science, University of Dschang, P.O. Box 67, Dschang, Cameroon and Laboratory of Microbiology, Faculty of Science, University of Yaoundé I, P.O. Box 812, Yaoundé, Cameroon.
Dangang Bossi Donald Sévérin — Research Unit of Biochemistry, Medicinal Plants, Food Sciences and Nutrition (URBPMAN), Department of Biochemistry, Faculty of Science, University of Dschang, P.O. Box 67, Dschang, Cameroon.
Kengne Notong Jules Léa — Department of Food Engineering, Higher College of Agriculture and Management of Production of Vocation, University Institute of Agriculture of Management of Vocations of Production, P.O. Box 11894, Yaoundé, Cameroon.
Zambou Ngoufack François — Research Unit of Biochemistry, Medicinal Plants, Food Sciences and Nutrition (URBPMAN), Department of Biochemistry, Faculty of Science, University of Dschang, P.O. Box 67, Dschang, Cameroon and Department of Physiological Sciences and Biochemistry, Faculty of Medicine and Pharmaceutical Science, University of Dschang, P.O. Box 96, Dschang, Cameroon.

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