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Research Article
Vol. 3, Issue 2
Evaluation of Micronutrient and Sensory Properties of Composite Yoghurts
Composite yoghurt was produced from blend of cow milk, soymilk and tigernut. The proportions of cow milk, milk extracts from soybean and tiger nut were varied resulting in five formulations. Yoghurt was produced from five formulations; their micronutrient analyses and sensory evaluation was determined. Cow milk in a ratio of 100: 0% (sample A1...
