In this study, the possibility of producing yoghurt from both plant and animal sources was explored. Hence, a comparative study was carried out on the yoghurt samples that were produced from cow milk (CM), oat flakes (OM), and African yam beans (Sphenostylis stenocarpa) (AYB). The physicochemical and organoleptic properties, as well as the microbial stability of the yoghurt samples, were analyzed using standard methods. The proximate compositions (moisture, fat, protein, fibre, ash, and carbohydrate) of the samples were 85.50–86.45, 0.25–2.95, 5.42–6.10, 0.09–1.18, 0.94–0.88, and 3.56–7.43%, respectively. Meanwhile, their total solids ranged between 13.55 and 14.50 for the three yoghurt samples CM, OM, and AYB, respectively. The proximate results showed that all the chemical compositions, except their ash content, significantly (p < 0.05) differed in all the three samples. The ranges of the total viable bacteria count of the sample CM, OM, and AYB were 1.58–3.0 × 109, 1.95–4.0 × 108, and 5.50–1.1 × 109 cfu/mL during the 14 days of refrigeration storage, respectively. A decrease in the count was noticed on the third day thereby leading to the deterioration of the yoghurt samples and reduction in the composition with storage. The sensory evaluation results showed no significant differences (p ≤ 0.05) in the aroma, taste, and overall acceptability of the three yoghurt samples. This work has shown the potential of vegetable milk as an alternative source of milk. It is interesting to note that this plant-based yoghurt has longer shelf life and higher fiber content with improved compositional values and consumer’s acceptability than the animal-based yoghurt.
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