Logo
International Journal of
Food Science and Nutrition
Header

Search

ARCHIVES
2026 ISSUES
2025 ISSUES
2024 ISSUES
2023 ISSUES
2022 ISSUES
2021 ISSUES
2020 ISSUES
2019 ISSUES
2018 ISSUES
2017 ISSUES
2016 ISSUES
VOL. 10, ISSUE 1 (2025)
Nutrient Composition of Commercially Available Yogurts in Abeokuta
Authors
Mngure DM, Onabanjo OO, Enefola OS
Abstract
Yogurt is considered to be a nutrient-dense food that significantly contributes to the intake of several nutrients, including micronutrients and macronutrients. Micronutrient deficiency, which has been considered as a major risk factor in child survival in Nigeria, increases the risk of death from common diseases such as acute gastroenteritis, pneumonia and measles. Available data on nutrient content of food consumed is crucial in dietary management of these diseases. Four commercially available yogurts in the three major markets of Abeokuta coded as Z1, Z2, Z3 and Z4 underwent analysis for proximate and micro nutritional properties using established standard methods. The obtained data were subsequently analyzed utilizing SPSS version 21. Significance was approved at p<0.05. The micronutrient analyzed yogurt samples showed that vitamin C, vitamin E, sodium, calcium, potassium, magnesium, zinc and iron content ranged from 7.23 - 15.2mg/100g, 9.81 - 13.1mg/100g, 90.8 - 85.5mg/100g, 57.2 -112mg/100g, 54.1 – 117mg/100g, 8.62 - 14.4mg/100g, 0.14 – 0.30mg/100g and 0.75 - 0.53mg/100g respectively. The proximate composition of the analyzed yogurt samples showed that, Crude fibre, ash, moisture, fat, protein and carbohydrate content ranged from 5.15 – 4.59%, 5.38 – 5.06%, 76.42 – 70.22%, 7.96 – 9.6%, 0.97 – 1.41 and 3.12 -9.03% respectively. These findings emphasize the substantial variability in the micronutrient composition suggesting subtle difference in their nutritional profiles, same with the variability of proximate composition which highlights the importance of considering these nutritional attributes in dietary planning and food product development. Overall, with yogurt consumption, there is better diet quality and improved metabolic profiles.
Download
Pages:5-11
How to cite this article:
Mngure DM, Onabanjo OO, Enefola OS "Nutrient Composition of Commercially Available Yogurts in Abeokuta". International Journal of Food Science and Nutrition, Vol 10, Issue 1, 2025, Pages 5-11
Download Author Certificate

Please enter the email address corresponding to this article submission to download your certificate.