MINERAL COMPOSITION AND ANTI-NUTRITIONAL FACTOR PROFILING IN FERMENTED DAIRY AND PLANT-BASED YOGHURTS: A COMPARATIVE STUDY

Abstract

ABSTRACT

This research determined the mineral contents and the anti-nutritional elements in the fermented dairy products of goat milk, cow milk, and plant-based yoghurt such as soy yoghurt, tiger nut yoghurt and coconut yoghurt. The study reveal that the fermentation improve the bioavailability of minerals in the plant-based yoghurt by mortifying phytates, cyanide, oxalate and Saponin content in the products. The plant based yoghurts have various levels of anti-nutritional factor values for SMY have highest phytate content of 18.99 ± 0.09 mg/100g and coconut milk yoghurt (CNY) have the lowest content 1.96 ± 0.07 mg/100g, CNY 90.29±1.21 mg/100g with highest content of cyanide and SMY 7.70 ± 0.40 mg/100g with lowest content, CNY 90.29 ± 1.22 mg/100g with highest value of oxalate and soy milk yoghurt (SMY) with lowest value of 0.03±0.01 mg/100g . For saponin CNY 67.51±0.47 mg/100g with highest value and TNY with least value of 0.05±0.01 mg/100g while for dairy yoghurt anti-nutritional factors value cow milk yoghurt (CMY) values is higher than goat milk yoghurt (GMY) values. The findings reveal that plant-based  and animal based yoghurts have differing levels of mineral content in which certain samples like CMY, GMY and SMY are having high levels of calcium 16.05 ± 0.02 mg/100g, magnesium 12.62 ± 0.06 mg/100g and potassium 192 ± 4.55 mg/100g content.