Analyse comparative des caractéristiques physico-chimiques, microbiologiques et sensorielles de yaourts à base d’arachide et de lait traditionnel

Abstract

This study aims to compare in detail the physico-chemical, microbiological and sensory properties of yogurts made from peanuts and traditional milk. The analyses focused on key parameters such as pH, acidity, protein, fat and sugar content, as well as density, microbial viability, antioxidant activity and texture. Peanut yogurt has an average pH of 4.32 and an acidity of 0.81%. It is distinguished by a high protein content (6.16%) and fat (11.22%), as well as a notable antioxidant activity of 3.26 mmol TE/100 g. Conversely, milk-based yogurt has a slightly higher pH (4.51), a marginally higher titrable acidity (0.92%), and lower protein (3.55%) and fat contents (3.02%). However, it obtains a better overall sensory score, especially in terms of texture, with an average score of 7.81 compared to 6.89 for peanut yogurt. These results suggest that peanut-based yogurt is a nutritionally interesting alternative, especially because of its richness in proteins and functional compounds. However, technological adjust-ments remain necessary in order to improve its sensory characteristics and increase its acceptability with consumers. This study thus paves the way for a better recovery of vegetable yogurts in the context of the diversification of fermented foods.