John Acquah-Mensah

Conference 2022 Poster Presentation


Project title

Microbial Qualities of Groundnut Yoghurt using Chilli tops


Authors and Affiliations

Doreen Dedo Adi1, Gilbert Owiah Sampson1, Claudia Miakimeni Pumpuni1 and John Acquah-Mensah1

1. Akenten Appiah-Menka University of Skills Training and Entrepreneurial Developement




Yoghurt is a probiotic product, produced from the lactic acid fermentation of milk. It involves the addition of starter culture to milk for fermentation during which coagulation and gelation of milk protein occur thus altering the texture of the milk. Many of the probiotic microorganisms from milk or dairy products are used in food for humans and they generally belong to lactobacillus and bifidobacterium species. Recently, attention has been drawn to the use of lactic acid bacteria from non-dairy source as starters or starter adjuncts in the dairy industry due to their unique qualities such as flavour and metabolic profile. The study aimed at determining the microbial quality of groundnut yoghurt with chilli tops as a starter culture.


About 200g groundnut was soaked for 5hrs and blended using 500ml of water and milk extracted. Pasteurized groundnut milk was cooled to 45oC and inoculated with chilli tops, the mass was stirred and fermented for 12 hours and chilled at 2oC in a refrigerator. Microbial analyses were done on the samples using standard methods. The qualitative assay was carried out to isolate and identify specific microorganisms of interest mainly food pathogens which are an indicator of food quality and safety.


The results showed the presence of Escherichia coli and Listeria monocytogenes however Salmonella typhi was absent in all samples. Staphylococcus aureus was detected in the samples along with some Bacillus species and Pseudomonas species. The findings show three distinct colonies after sub-culturing which were confirmed to be Lactobacillus species. The total aerobic assay,coliform and yeast were between the values of 1.9×107cfu/g and 8.5×108cfu/g, 5.2×105cfu/g and 9.1×106cfu/g, and of 5.4×104cfu/g and 8.5×105cfu/g, respectively. Moulds were absent.


Lactobacillus species contributed to the fermentation of the product.