Nutritional Values, Anti-Nutritional Factors and Molar Ratio of Minerals to Anti-Nutrients of Plant-Based Yoghurt from Bambaranut, Soybean and Moringaoleifera Seed Milks

Interest in functional foods has recently increased among consumers due to a greater consciousness of health and nutrition; as well as the need to cure diseases and also the increasing scientific evidence of their effectiveness, thus making fermented food products to play a significant part of many indigenous diets (Oparaet al., 2013). One example of such fermented food is yoghurt. The word “yoghurt” is derived from Turkish “jugurt”, used to describe any fermented food with an acidic taste (Younus et al., 2002). Yoghurt is a fermented milk product obtained from fermentation of lactose in milk of animal sources by the activities of Streptococcus thermophilus and Lactobacillus bulgaricus (Sanful, 2009). Yoghurt is known for its high nutritional and therapeutic properties; consequently the product has gained tremendous attention in recent times in both developed and developing world (Karagulet al., 2004).Moreover, yoghurt supplies good quality proteins, also an excellent source of calcium, phosphorus, potassium and contains significant quantities of general vitamins (Demott, 1985).