Preparation of Adansonia digitata flavoured Soy Milk based yoghurt

Abstract

An Adansonia digitata flavoured Soy Milk based yoghurt is prepared by leaching soybean meal with aqueous solution having a pH of 4 to 5 to remove sugars without removing protein, leaching a resultant residual sugar free cake with an aqueous solution having a pH above 7 to dissolve protein material, adjusting the pH of a resulting protein containing filtrate to 6.5 to 7.0 adding sucrose to the filtrate, flavouring with Adansonia digitata powder and homogenising to produce a flavoured Soy Milk, sterilising at about 116 0C and fermenting with a mixed bacterial culture comprising in addition to Lactobacillus delbrueckii, a strain capable of stimulating growth of Lactobacillus delbrueckii , in an incubator (at 37-40 0C) to produce Soy Yoghurt.