Abstract
This study was conducted to evaluate the mineral and vitamin composition of yoghurt flavoured with locally available fruits, banana and pineapple added both before and after fermentation. The mineral analysis of the plain yoghurt revealed baseline concentrations of calcium (175 mg/100g), phosphorus (160 mg/100g), magnesium (164.50 mg/100g), sodium (110 mg/100g), potassium (119 mg/100g), and iron (reported at 175%). The incorporation of banana and pineapple resulted in an increase in mineral content, particularly calcium, magnesium, and potassium, with the most significant improvement observed when fruits were added after fermentation. Sodium levels remained unchanged in all the minerals analyzed 110.0mg/100g. For vitamin composition, plain yoghurt contained vitamin A (4.98 IU), vitamin C (3.28 mg/100g), riboflavin (0.67 mg/100g), thiamine (1.48 mg/100g), and niacin (2.00 mg/100g). The addition of pineapple before and after fermentation led to slight increases in vitamin A (5.02 and 5.01 IU) and vitamin C (5.22 and 5.25 mg/100g). More notably, a statistically significant (P < 0.05) increase in both vitamins A and C were observed with the addition of banana added after fermentation (5.86 IU and 5.86 mg/100g, respectively). The findings clearly indicate that banana and pineapple enhance the micronutrient quality of yoghurt without compromising its core characteristics. This suggests a promising approach to developing functional dairy products using locally available fruits to address nutritional deficiencies, particularly in low-resource settings. The study supports the notion that incorporating nutrient-rich fruits into yoghurt not only improves its health benefits but also aligns with consumer preferences for natural, flavourful, and nutritious food options.