Physicochemical and Fungal Assessment of Habib Yoghurt Retailed in Sokoto Metropolis

Student: Samaila Alkali (Project, 2025)
Department of Microbiology
Umaru Ali Shinkafi Polytechnic, Sokoto, Sokoto State

Abstract

ABSTRACTThis study was conducted to evaluate the physico-chemical, and fungal qualities of Habib yoghurt brands sold in Sokoto Metropolis using standard procedures. The physico-chemical characteristics; viscosity, specific gravity, pH, titratable acidity, fat content) and Sensory properties (colour, flavour, smell) were determined using the method of the Association of Official Analytical Chemists. Using culture growth medium (Potato dextrose Agar) and pour plate method, the fungi and mould species present were analysed. The fungi species are identified and their percentages as follow; Aspergillus flavus (31%), Aspergillus oryzae (15%), Aspergillus terreus (23%), Fusarium oxysporum (8%), and Aspergillus niger (8%). The results of chemical analysis showed no significant differences (p>0.05) between yoghurt samples. Organoleptically, sample HY2 was more significantly of better quality than the rest in terms of its colour, its flavour and had a significantly higher overall acceptability (p

Keywords
Physicochemical analysis Fungal assessment Microbiological Quality Quality and Safety Evaluation and Risk Assessment and Recommendations
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