Comparative analysis on plant-based formulated tiger nut (Cyperus esculuntus) yoghurts (prebiotic, probiotic and symbiotic) fortified with fresh moringa leaf tea as functional foods

The consumption of dairy yoghurt as functional food leads to the accumulation of beneficial microbes that aid in general physiological processes in the human body. However, a significant sect of the world’s populace (including the aged, strict vegans, diabetic and lactose-intolerant individuals) are disadvantaged in consuming it. This study was undertaken to evaluate the suitability of plant-based tiger nut (Cyperus esculentus) yoghurts fortified with fresh Moringa oleifera leaf tea as functional foods. The yoghurts were formulated to constitute a Completely Randomized Design (CRD) with 4 replications as: non-fortified symbiotic (control), prebiotic, probiotic, and a fortified symbiotic. For sensory analysis and general acceptance, fresh samples containing inulin (garlic extract) smelt and tasted better but the smell become unbearable with the passing of days due to the strong phenols emitted by the garlic extract. Fortified probiotic samples recorded the highest concentrations for: Fat (2.68% and 2.56%) on day 1 and day 14 respectively; Crude Fiber (0.81%), and Crude Protein (6.34%). Fortified prebiotic samples had the highest amounts for: moisture (88.26), NFE carbohydrates (7.46% and 7.55%) on day 1 and day 14 respectively, and Energy (338.09 kcal/100 ml). Fortified symbiotic recorded the highest value for total ash (2.31%). Among the results, the non-fortified symbiotic recorded the highest total soluble solids (TSS) of 7.30%. In terms of titratable acidity, fresh fortified sybiotic recorded the highest value (0.41%). By day 14, non-fortified symbiotic had the highest acidity (0.23%). The pH analysis revealed that the fortified prebiotic yoghurt had the highest pH of 6.00 on day 1 and 5.66 on day 14 respectively. Microbiological analysis showed that the non-fortified symbiotic had the highest (7.82 logcfu/ml) Aerobic Plate Count while lactic acid bacteria (LAB) counts were highest in the fortified symbiotic (7.90 logcfu/ml). These findings demonstrate that fortification of plant-based yoghurts with fresh Moringa oleifera leaf tea significantly enhances their nutritional and microbial properties, making them suitable dairy substitutes as functional foods.