Phytochemical screening and application of extracts of selected plant foods in preparation of enhanced sensorial and healthier image yoghurt

摘要

Extracts of four indigenous plant foods namely:?Chrysophyllum albidum?(Cal),Curcuma longa?(Clo),?Tetracapidium conophorum?(Tco) and?Piper guineese?(Pgu) were screened for phytochemical endowment in order to gain insight to their pharmacological potentials with concomitant propensity for pro-lactic acid fermentation. The extracts were used in the formulation of substrate for preparation of modified yoghurt. Physicochemical and sensory properties of the modified yogurt were assessed in comparison to plain (unmodified) yogurt. Assessment revealed the presence of phytochemicals of therapeutic importance with pro-fermentation values principally, flavonoids, saponins, sugars and peptides in?Clo?and?Cal. Alkaloids dominant extract exhibited anti-fermentation effects. Modified yoghurt preparations using?Clo?and?Cal?with respect to water (in place of extract) were characterized with improved quality. Titratable acidity (x10-2?g/ml); 140, 50, 45 and relative reducing power (x10-3?g/ml) of 9.53, 9.56, 1.38 were found for?Clo –?plain yoghurt (YOG) and YOG respectively. Comparatively to YOG, the extracts conferred assorted sensorial (P = 0.05) qualities with?Clo?- YOG most preferred. The extracts of the indigenous plant foods can be used to enhance the physical and healthier image of yoghurt.