Formulation and Quality Evaluation of Yoghurt from Cow Milk Enriched with Baobab Fruit Pulp in Niger State

Baobab (Adansonia digitata) fruit pulp is a rich source of vitamin C, calcium, dietary fibre, and antioxidants, and its incorporation into dairy products offers a promising avenue for developing functional foods accessible to rural populations in Niger State, North Central Nigeria. This study formulates and evaluates stirred yoghurt from fresh cow milk enriched with baobab fruit pulp at substitution levels of 0, 5, 10, and 15 percent by weight. Milk was sourced from the Minna dairy cooperative, and baobab pulp was prepared by dissolving dried fruit powder in sterile water. Standard yoghurt starter culture (Lactobacillus bulgaricus and Streptococcus thermophilus) was used for all formulations. Quality parameters evaluated include pH, titratable acidity, syneresis, total soluble solids, proximate composition, vitamin C content, total antioxidant activity, and sensory acceptability by 35 panellists. Results showed that baobab enrichment significantly increased vitamin C content and antioxidant activity in a dose-dependent manner. The 10 percent enrichment level produced the highest overall acceptability scores while maintaining pH and titratable acidity within acceptable yoghurt standards. Syneresis was slightly elevated at the 15 percent level, suggesting a stabiliser may be required at higher substitution rates. The study draws on recent literature on functional yoghurt development with tropical fruit fortification. Findings are relevant to dairy cooperatives, food product developers, and nutrition intervention programmes in the North Central zone. Keywords: yoghurt, baobab, functional food, fortification, Niger State