Physicochemical, microbiological and organoleptic properties of cowpeas (Vigna unguiculata) yoghurt with the addition of gotu kola leaf (Centella asiatica (L.) Urban) extract

• Main Authors: Kumalasari, Ika Dyah, Fatthiya, Lubna Nur, Septiyani, Retnosyari
• Format: Article
• Language: English
• Published: Penerbit Universiti Kebangsaan Malaysia 2024
• Online Access: http://journalarticle.ukm.my/23603/1/SMS%2010.pdf; http://journalarticle.ukm.my/23603/; https://www.ukm.my/jsm/english_journals/vol53num1_2024/contentsVol53num1_2024.html

Cowpea yogurt is a functional food product made from cowpeas and gotu kola leaves. This mixture of cowpeas and gotu kola leaves is expected to increase its functional value i.e., protein and antioxidant activity. This research aims to analyze the physicochemical, microbiological, and organoleptic pr...