Yogurt is produced by a fermentation process during which a weak protein gel develops due to a decrease in the pH of milk (Oroian et al, 2011). The gel structure contributes substantially to the overall texture and organoleptic properties of yogurt and gives rise to shear and time development viscosity (Odoneell and Butter, 2002).

            Texture is one of the most important attributes used by consumers to assess the quality of yogurt. The most frequent defects related to yogurt texture that may lead to consumer rejection are apparent viscosity variations and the occurrence of Syneresis (Kroger, 1975). As a flow property, the Knowledge of the rheological properties is important for design and evaluation of the process, process control, consumer acceptability of the product and the optimization of process variables (Brennan et al,1980; Dail and Steffe, 1990, a. b, Harrison and Gunningham, 1985). It is important to establish relationship between structure and flow and to correlate physical parameters (Abu-jdayil, 2003; Resch 2002).
            Yogurt rheological characterization is required for product and process development and to ensure consumer acceptability (Benezech and Mangonnat, 1994). It is also required for effective design of process system.
            Yogurt from animal milk has received a lot of scientific attention by many authors, but studies providing information on the rheological characterization of legume yogurt like product is scanty.
            It is noteworthy, that the dairy sub sector in Africa is thus relegated to the category of subsistence system of production due to minor and peripheral status accorded the sector by various government policies allied with the above, are poor nutrition and genetic constitution of the Africa breeds of ruminant. The above problem leads to insufficient milk availability of 15L of milk. This dramatic decrease in the consumption of milk products stimulated in part the processing of milk from different seeds and nuts.
            Though undervalued in the past, milk from plant source are key ingredients in the diet of African countries. Recently, researchers have shown strong interest in these milk sources due to their high nutritional values and economic potentials. It is worthy repeating that milk sources form plants are seen as a radiating hope as well an ally in the fight against hidden hunger. All the nuts and the seeds of interest in the present study are found on the tropical environment including Nigeria for various purposes.

1.2       OBJECTIVE
1.         The objective of this study will be to evaluate the rheological characteristics of yogurt blends with tiger nut milk and coconut milk.
2.         To evaluate the physical properties of yogurt blends with tiger nut milk and coconut milk.
3.         To determine the sensory quality of the yogurt blends with tiger nut milk and coconut milk.
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