 Adeoye Bolade K. (Correspondence)  +234 8020708806 This article is published under the terms of the Creative Commons Attribution License 4.0 Author(s) retain the copyright of this article. Publication rights with Alkhaer Publications. Published at: http://www.ijsciences.com/pub/issue/2019-03/ DOI: 10.18483/ijSci.1974; Online ISSN: 2305-3925; Print ISSN: 2410-4477 Quality Evaluation of Soycorn Yoghurt Fermented with Starter Culture and Corn Steep Water Adeoye Bolade K. 1 , Ani Ime F. 1 , Adeyeye Joshua A. 1 , Ngozi Elizabeth O. 1 , Adebiyi Raheemat A. 1 1 Department of Nutrition and Dietetics, Babcock University, P.M.B. 21244 Ikeja Lagos, Nigeria Abstract: This study aimed at producing yoghurt from corn and soybean milk using starter culture and corn steep water for fermentation and evaluating its qualities. Yoghurt was produced from three blends of corn milk and soymilk (70:30, 50:50, 30:70) and starter culture (Streptococcus thermophilus and Lactobacillus bulgaricus) and corn steep water were used for fermentation for 16 h at 36 o C respectively. After fermentation the yoghurt samples were refrigerated for 3 h to terminate the process of fermentation and the yoghurt samples were homogenized, sweetened and flavoured. The physico-chemical properties, physical properties, chemical composition and microbiological quality of the yoghurt samples were determined. Organoleptic properties of the yoghurt samples was evaluated using 10- membered panel and the yoghurt samples were compared with Hollandia yoghurt. All results were subjected to analysis of variance (ANOVA) at P< 0.05 and means were separated using Duncan multiple range tests. The pH (6.1- 6.3) of the samples was not significantly different before fermentation but became significantly different after fermentation (4.0- 4.4) at P< 0.05. The titratable acidity was 0.17% before fermentation but was 0.66 – 1.07% which was significantly different after fermentation. The specific gravity before fermentation ranged from 1.01- 1.02 and 1.01 and 1.03 after fermentation with no significant difference. There was significant difference in the syneresis (16.3 – 27.4 %) with samples fermented with starter culture having higher rate of syneresis. Chemical composition of the samples differ significantly though there was no marked difference between samples fermented with starter culture and corn steep water. The lactic acid bacteria count ranged between 1.0 × 10 4 - 5.0 × 10 4 Cfu/ml and the results of sensory evaluation showed that there was no significant difference in all the yoghurt samples except the control. Thus, there was no marked difference in the qualities of soycorn yoghurt fermented with starter culture and soycorn yoghurt fermented with corn steep water. Keywords: Fermentation, Soycorn, Starter Culture, Steep Water, Yoghurt Introduction Yoghurt is a Turkish name for a fermented milk product which was originated by early normadic herdsman, which were in Asia, Southern and Eastern Europe. Yoghurt is made by adding a culture of acid - forming bacteria to milk that is usually homogenized, pasteurized and fermented (Salje et al., 2006; Popoola et al., 2007). It is a fermented product which was initially invented to prolong the shelf life of fresh milk (Tamime and Robinson, 1989). Fermentation of milk sugar (lactose) produces lactic acid, which acts on milk protein to give yoghurt its texture and its characteristics tang (Moore, 2004). Yoghurt can be presented in different varieties; as set or stirred (drinking) yoghurt, plain and partly skimmed, sweetened and flavoured forms (Imele and Atemnkeng, 2001) products. Cow milk is used in the production of most commercial yoghurt because of its authentic taste and aroma, and also its nutritional value which is very beneficial for health. In the production yoghurt, probiotic microorganisms are used (Ataie-jafari et al., 2009) and consumption of probiotics has been reported to result in several therapeutic effects (Lourens-Hattingh and Viljoen, 2001) such as lowering the cholesterol level of serum cholesterol (Agerbeak et al., 1995: Anderson and Gilliand 1999: Agerholm-Larsen 2000), It is also said that eating yoghurt containing l-achidophilus helps prevent Vulvovirgina candidiasis (Ringdal, 2000). Also, consumption of probiotics in such food product like yoghurt is essential for keeping the gut healthy by maintaining natural microbes which help to prevent certain diseases and also has implication on the health generally.