Organoleptic, Physicochemical and Microbiological Quality of Yoghurt Enriched with Indigenous Fruits of Botswana

Abstract

Background: Demand for healthy food products has increased research into yoghurt enriched with fruits and vegetables as sources of bioactive compounds. Indigenous fruits in Botswana are nutrient-rich and contain valuable bioactive compounds; however, they remain underutilized and receive limited attention for value addition. This study aimed to develop yoghurt enriched with indigenous fruits; Moretologa (Ximenia americana L.), Morula [Sclerocarya birrea (A. Rich) Hochst], Mowana (Adansonia digitata L.) and Mogose (Bauhinia petersiana Bolle) and evaluate their sensory, physico-chemical and microbial properties. Methods: Yoghurt was developed using standard procedures and sensory analysis identified the best treatments. T1 (90% yoghurt: 10% indigenous fruit) was selected for Mogose and Moretologa, while T3 (80% yoghurt: 20% indigenous fruit) was chosen for Mowana and Morula, based on highest overall acceptability scores. Result: Mogose yoghurt had higher protein (4.28%) than the control (3.27%). Addition of morula and mogose reduced syneresis (from 16.33% to 15.32% and 10.72%) and increased total soluble solids. Microbial analysis showed no coliforms and low yeast and mould counts, indicating safety. Overall, enriching yoghurt with indigenous fruits improved its nutritional and physico-chemical properties and promotes the use of underutilized plants. © 2026 Agricultural Research Communication Centre.