Figure 1. Effect of enzyme hydrolyzed African breadfruit and culture type on pH of probiotic soy yoghurt with rice syrup, HABF = Hydrolyzed African breadfruit, B = Soy-HABF yoghurt produced with B. bifidum, L = Soy-HABF yoghurt produced with L. acidophilus, BL = Soy-HABF yoghurt produced with co-culture of B. bifidum and L. acidophilus

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Quality Characteristics of Probiotic Soy Yoghurts with Enzyme Hydrolyzed African Breadfruit and Rice Additives

Lucretia I. Barber, Chijioke M. Osuji, Ngozika C. Onuegbu, Chika C. Ogueke

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