Effect of fermentation time and temperature on the microbiological, nutritional and sensory characteristics of non-dairy yoghurt formulations produced from blends of cashew, almond and coconut aqueous extract using lactic acid bacteria

Abstract

The study examines how temperature and fermentation length affect the microbiological, physicochemical, proximate, sensory, nutritional and anti-nutritional properties of the formulated non-dairy yoghurt alternatives. Non-dairy yoghurt alternatives were prepared using standard extraction methods and fermented using commercial LAB starter cultures at varying temperatures (40–45 °C) and time periods (3–13 h). Four formulations were developed alongside cow's milk which was used as a control. Standard procedures were used for the determination of all parameters. During fermentation, moisture, fat, and carbohydrate contents decreased while ash, fiber, and protein contents increased across all formulations. Sample CF5 recorded the highest protein content (5.30%), ash content (1.50%), and fiber content (0.43%) after 13 h of fermentation. At P < 0.05, significant differences were found between the formulations for temperature variation and fermentation time alterations. Saponins ranged from 0.63% to 0.27%, flavonoids from 1.85% to 0.56% and tannins from 1.78% to 0.78%, according to sample coded CF7. Sample CF5 achieved the highest overall acceptability score (8.0) at 45 °C after 13 h of fermentation, which was higher than that of the control sample (6.8). The study confirms the viability of cashew-almond-coconut combinations as sustainable, nutritious alternatives for vegans, lactose-intolerant individuals, and health-conscious consumers, with optimal fermentation conditions of 45 °C for 13 h.