Nwakodo CS, Ogbuji CA, Etim EO, Ben-Udechukwu C, Okeke MI, Akoma FC, Odom TC and Chukwu Michael NWANKWO
African breadfruit milk was combined with a commercial yoghurt starter culture (a blend of Lactobacillus bulgaricus and Streptococcus thermophilus) to create both fresh and dried African breadfruit yoghurt. The yogurt and milk samples were assessed for their nutritional value. Breadfruit seed milk samples had the following approximate compositions (%): MFABS and MDABS had 14.64, 28.34 of carbohydrates; protein (3.07, 3.19); fat (1.56, 2.61); fiber (0.92, 1.34); ash (1.68, 0.92); moisture (78.23, 63.59); and energy (351.39, 632.58) kJ/100g, respectively. The following are the micronutrient compositions (mg/100g) of breadfruit milk samples: Phosphorus (41.36, 43.81), calcium (38.53, 39.56), zinc (0.74, 1.81), iron (4.81, 5.94), and vitamin C (0.75, 0.50) were found in MFABS and MDABS, in that order. The following are the micronutrient compositions (mg/100g) of breadfruit yoghurt samples: Phosphorus (39.27, 41.31, and 48.47), calcium (35.71, 36.32, and 49.81), zinc (0.70, 0.72, and 1.27), iron (1.76, 1.80, and 2.32) and vitamin C (0.62, 0.53, and 0.56) were found in YFABS, YDABS, and CY, in that order. The nutritional compositions of African breadfruit seed milk and yoghurt samples differed significantly (P ≤ 0.05). Therefore, African breadfruit seeds could effectively function as a substitute vegetable substrate for yoghurt, increasing its use in food production.