Assessment of the Effect of Addition of Baobab ( Adansonia Digitata L.) Fruit Pulp on Properties of Camel Milk Yoghurt

Abstract This study was carried out to investigate the effect of Baobab fruit pulp on the physicochemical and microbiological properties of yoghurt made from camel milk and cow milk. Yoghurt was made from camel milk and cow milk with Baobab fruit pulp (5g/L, 10g/L, 15g/L, and 20g/L). Starter culture was added at rate of 3 % (v: v) and stored for 10 days at 4ᵒC. Physicochemical and microbial (acidity, pH, total solids, solids not fat, ash, protein, Fat, lactose, moisture, crude fiber, syneresis, calcium, sodium, phosphorus, potassium, viscosity and total bacterial count of yoghurt), analysis was carried out during storage period of 0, 6 and 10 days. Results of physicochemical analysis of cow and camel milk yoghurt showed that addition of Baobab fruit pulp resulted in an increase in fiber, protein, fat, total solids, ash, calcium, phosphorus, potassium and sodium content of yoghurt it has caused an increase in titrable acidity, and decrease in lactose, pH and syneresis of yoghurt. Total bacterial count has decreased. Viscosity of camel and cow milk yoghurt increased with increasing Baobab fruit pulp. It has resulted in improvement of physicochemical properties of camel and cow milk yoghurt. Baobab fruit pulp can be used in camel milk and cow milk yoghurt to decreased syneresis and to adjust the viscosity to make good gel yoghurt from camel and cow milk.