Exploring the Nutritional and Storage Stability of Bambara Groundnut Flour–Enriched Yogurt

Abstract

Abstract This study investigated the effects of Bambara groundnut flour (BGF) fortification on the physicochemical, rheological, microbiological, and sensorial characteristics of yogurt. Yogurt samples were prepared with 0% (control), 1%, 3%, and 5% (w/w) BGF and stored at 4 °C for 28 days. Physicochemical parameters including syneresis, viscosity, antioxidant activity, microbial quality and sensory attributes were evaluated throughout the storage intervals. Results showed that BGF fortification significantly increased total solids, protein, and dietary fiber contents while reducing syneresis and improving water-holding capacity. Fortified yogurts exhibited enhanced antioxidant activity, with higher total phenolic content and greater DPPH and FRAP values compared to the control, and these effects were largely maintained during storage. Probiotic viability was not adversely affected; the lactic acid bacteria count remained within acceptable levels throughout refrigerated storage. Sensory evaluation indicated that yogurts containing 1–3% BGF achieved the highest overall acceptability, while 5% BGF slightly reduced the texture and flavor scores but remained acceptable. Overall, the incorporation of Bambara groundnut flour, particularly at 3% inclusion, effectively enhanced the nutritional, functional, and antioxidant properties of yogurt without compromising microbial safety and consumer acceptability.