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.