Food Science and Applied Biotechnology, 2024, 7(1), 58-66 Food Science and Applied Biotechnology Journal home page: www.ijfsab.com https://doi.org/10.30721/fsab2024.v7.i1 ✉ Corresponding author: Adekunbi Adetola Malomo, Department of Food Science and Technology, Obafemi Awolowo University, Ile–Ife, Osun State, Nigeria. Tel: +2348068160388; Email: adepojuadekunbi@gmail.com Article history: Received 16 July 2023 Reviewed 06 February 2024 Accepted 14 February 2024 Available on-line 19 March 2024 https://doi.org/10.30721/fsab2024.v7.i1.299 © 2024 The Authors. UFT Academic publishing house, Plovdiv Malomo et al., 2024 Production of plant-based yoghurt Page 58 Research Article Microbiological characteristics, proximate composition and sensory properties of plant- based set yoghurt analogue produced from blends of maize-soybean Adekunbi Adetola Malomo 1✉ , Motunrayo Ogunjemilusi 1,2 , Oluwatosin Faith Ibukun 1 , Ezembu Joanne Ogechukwu 1 1 Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, 22002, Osun state, Nigeria 2 Department of Home science and Management, Faculty of Agriculture, Federal University Gashua, Nigeria Abstract This research produced yoghurt analogue from vitamin A bio-fortified maize with or without substitution with soymilk to combat micronutrient deficiencies. Microorganisms were enumerated and isolated and pH was also determined at 7 days intervals for three weeks. Proximate composition, organoleptic properties and total sugar were also determined on the products using standard methods. The result showed that the TVC and LAB count was within the range of 4.778-8.193 log CFU.ml -1 and 6.000-8.662 log CFU.ml -1 respectively and the pH generally decreased during the period of storage at refrigeration temperature. Streptococcus thermophilus, Lactobacillus delbrueckii spp. bulgaricus, Bacillus licheniformis, Saccharomyces cerevisiae and Aspergillus niger were isolated from the samples during storage. Protein (2.23-2.86%), fat (0.43-0.61%) and ash (0.41-0.56%) contents increased while carbohydrate contents decreased with an increase in the addition of soymilk. There was no significant difference (p>0.05) in the scores for colour, sourness and overall acceptability of all samples. The addition of soymilk at 50% significantly increased (p<0.05) the taste and aroma of the yoghurt analogue. Thus, cereal-based yoghurt analogue can be produced from maize milk analogue substituted with up to 50% soymilk to enhance the consumption of nutrient-dense plant-based yoghurt analogue. Keywords maize, soybean, sensory, proximate composition, yoghurt, lactic acid bacteria Abbreviations LAB – lactic acid bacteria count; MRS – de Man Rogosa and Sharpe; NA – Nutrient agar; PDA – potato dextrose agar; TTA – titratable acidity; TVC – total viable count