Assessment of Selected Yoghurts in Birnin Kebbi Metropolis, Kebbi State: A Study on Safety and Quality Parameters

Abstract Yoghurt is the main fermented and well-patronized dairy product produced commercially within Birnin Kebbi Metropolis of Kebbi State, Nigeria. As far as the nutritional composition is concerned, some of the produced yoghurts are either not labelled or inadequately labelled. The aim of this research was to evaluate the safety and quality of selected yoghurts sold in Birnin Kebbi Metropolis, Kebbi State. A total of four commercialized brands of yoghurts were collected within Birnin Kebbi Metropolis. The brands were coded as A1, A2, A3 andA4 and they were analyzed for proximate composition, peroxide value and free fatty acid and the presence of coliform. Statistical analysis was done using one-way analysis of variance (ANOVA). The results revealed there were significant differences (p< 0.05) in moisture, ash, fat, protein, and carbohydrate contents of all the 4 brands of yoghurt. The moisture content of all the four samples ranged from 77.00 to 89.30%, ash ranged from 0.5 to 1.5%, fat ranged from 2.80 to 4.20%, protein ranged from 1.85 to 2.75% and carbohydrate ranging from 4.90 to 15.35%. There was also significant difference (p<0.05) in the peroxide values of all the four samples. A1 had the lowest peroxide value of 7.75meq/ml, while A2 had the highest peroxide value of 10.50meq/ml. The percentage free fatty acids obtained in the samples ranged from 0.42 to 0.78.The result indicates zero coliforms in all the samples. These variations could be attributed to the differences in the compositions of the raw materials used and the methods of production. The findings of this study reveal that all the four brands of yoghurt are of good quality with regards to the parameters evaluated. Although some parameters of proximate analysis did not align with established standards, the complete absence of coliforms indicates a high level of adherence to strict manufacturing practices and a commitment to quality control. Therefore, this study suggests the need for continual quality assessment and adherence to regulatory standards to ensure consistent product quality and safety in yogurts sold in Nigeria. Keywords: Birnin Kebbi, Nutritional Composition, Safety, Quality, and Yoghurt