Evaluation of the Nutritional and Antimicrobial Properties of Honey-Fortified Yoghurt Produced From Fulani Cow Milk in Plateau State, North Central Nigeria

Yoghurt is a widely accepted fermented dairy product that offers probiotic, nutritional, and sensory benefits. Fortification with natural honey, known for its antimicrobial and prebiotic properties, presents a promising strategy for enhancing yoghurt quality. This study evaluated the nutritional and antimicrobial properties of honey-fortified yoghurt produced from Fulani cow milk in Plateau State, North Central Nigeria. An experimental design was used, with yoghurt samples produced using Fulani raw cow milk and fortified with three concentrations of natural honey at 5, 10, and 15 percent weight-by-volume. Proximate composition, total viable count, pH, titratable acidity, and specific pathogen inhibition assays against Salmonella typhi, Staphylococcus aureus, and Escherichia coli were conducted. Sensory evaluation was performed with 60 trained panellists. Data were analysed using one-way ANOVA and Duncan's multiple range test. Results showed that honey fortification significantly improved protein and carbohydrate content and reduced total viable count compared to unfotified controls. Antimicrobial activity against all tested pathogens was dose-dependent and significantly enhanced in the 15 percent honey-fortified variant. The 10 percent fortification level yielded the highest sensory acceptability scores. Acidity remained within acceptable limits for all fortified variants. The study recommends the 10 percent honey-fortified yoghurt formulation for commercial dairy production as a functional food with enhanced nutritional and antimicrobial properties. Keywords: honey-fortified yoghurt, antimicrobial properties, Fulani cow milk, Plateau State, functional food