NUTRITIONAL QUALITIES OF FOUR BRANDS OF YOGHURTS SOLD IN KATSINA STATE.

Abstract

This project investigates the nutritional assessments of four brands of yoghurt sold in Katsina metropolis. The aim of the study was to assess and compare the nutritional and sensory qualities of four commercialized brands of yoghurts in Katsina metropolis. The brands were coded as Maidabino yoghurt (MD-Y), Wapa yoghurt (WP-Y),Rufaida yoghurt (RFD-Y), Habib yoghurt (HB-Y) and the qualities were analysed. There were significant differences (P < 0.05) in the qualities of the four brands. The protein content ranged from 2.23to 2.78% while the fat contents ranged from 2.11 to 2.44%. These variations could be attributed to the differences in the compositions of the raw materials used and the methods of production. The sensory evaluation by panellists showed that product RFD-Y was the least acceptable product while product WP-Y turned out to be the most acceptable product followed by product HB-Y.