EZEABATA, EMMANUEL CHUKWUEMEKA (2026) EFFECT OF EXTENDED FERMENTATION TIME ON THE MICROBIAL, NUTRITIONAL AND SENSORY PROPERTIES OF OAT-BASED YOGURT. Other thesis, GODFREY OKOYE UNIVERSITY, ENUGU,.
![[img]](https://eprints.gouni.edu.ng/style/images/fileicons/text.png) |
Text
Ezeabata Emmanuel project 1.pdf Download (1MB) |
Abstract
The growing demand for plant-based dairy alternatives driven by lactose intolerance, dairy allergies, and health-conscious consumers has positioned oat-based yogurt as a promising functional food. Oats are rich in β-glucan, offering cholesterol-lowering and gut health benefits. This study aimed to investigate the effects of extended fermentation durations on the nutritional, microbial, and sensory characteristics of oat-based yogurt. Oat milk was prepared from whole-grain oat flour and dates, then fermented with commercial lactic acid bacteria starters at 42°C using a Completely Randomized Design with four treatments: 0 h (control), 12 h, 24 h, and 48 h fermentation periods. Microbial viability was determined using deMann, Rogosa and Sharpe (MRS), Nutrient, and Potato Dextrose Agars; pH and proximate composition (moisture, ash, crude protein, fat, fibre, carbohydrate) were analyzed following AOAC methods; sensory evaluation was conducted by 52 panelists using a 9-point hedonic scale. Data were analyzed using one-way ANOVA and expressed as mean ± standard deviation. Results revealed that viable lactic acid bacteria counts increased with fermentation time, reaching up to 1.09 × 10⁷ CFU/mL on MRS and 1.72 × 10⁷ CFU/mL on Nutrient Agar at 48 h. Yeast and mould counts were moderate but declined over time. The 12-hour fermented sample showed the best nutritional balance with favourable moisture, protein, fat, and fibre contents among fermented treatments, while sensory scores (taste, aroma, colour, texture) were highest in the control and declined progressively with longer fermentation, with the 12-hour sample being the most acceptable among fermented yogurts. The study concludes that 12-hour fermentation offers the optimal balance of probiotic viability, nutritional quality, and sensory acceptability, making oat-based yogurt a suitable nutritious alternative for lactose-intolerant individuals and consumers of plant-based diets.
| Item Type: | Thesis (Other) |
|---|---|
| Subjects: | Q Science > Q Science (General) |
| Depositing User: | Nnenna Ayo |
| Date Deposited: | 04 Aug 2026 09:45 |
| Last Modified: | 04 Aug 2026 09:45 |
| URI: | http://eprints.gouni.edu.ng/id/eprint/6175 |
Actions (login required)
 |
View Item |
