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
For the full publication, please contact the author directly at: samailaalkali63@gmail.com
Filters
Institutions
- Sokoto State University, Sokoto, Sokoto State 42
- St. Albert The Great Major Seminary, Abeokuta. (affl. To University of Benin) 1
- Sule Lamido University, Kafin Hausa, Jigawa State 4
- Tai Solarin University of Education, Ijagun, Ogun State 18
- Tansian University, Oba, Anambra State 1
- Taraba State University, Jalingo, Taraba State 32
- Temple-Gate Polytechnic, Osisioma, Abia State 1
- The Oke-Ogun Polytechnic, Saki, Oyo State 6
- The Polytechnic, Ibadan, Oyo State 13
- THOMAS ADEWUMI UNIVERSITY, OKO-IRESE, KWARA STATE 1