The potential of producing acceptable functional yoghurt enriched with whole soybean flour was studied. Yoghurt samples A (control), B, C, D and E were produced at 0%, 10%, 20%, 30% and 40% of milk substitutions with whole soybean flour. The physico-chemical properties and sensory evaluation were determined using standard methods. All data were statistically analysed and significance difference was determined at 5% probability level. The physico-chemical analyses results obtained showed a decrease in total solids (22.21-10.66%), total solids-not-fat (20.64-6.70%), titratable acidity (1.34-0.78%) and viscosity (10.54-0.86 Pa.S) with an increase in pH (4.50 to 5.13). Proximate values increased remarkably for moisture (77.79-89.34%), protein (3.06-9.23%), fat (1.57-3.97%) and crude fibre (0.18-2.45%). A reverse trend was observed for ash and carbohydrate values. The sensory evaluation result showed no significant difference (P > 0.05) between the control and sample B in appearance but there was a significant difference (P < 0.05) between the control and the enriched samples in terms of aroma, taste, mouth-feel and overall acceptability. It was concluded that a substitution of 10% whole soybean flour into powdered milk gave yoghurt that ranked next to the control in terms of overall acceptability.

Keywords: Yoghurt, physico-chemical, proximate, Sensory