The Effects of Shelf Life on the Chemical and Microbiological Quality of African Breadfruit-Corn Milk

The objective of this study is to provide alternative milk analogue that will augment the conventional cow milk and assess the chemical and microbial stability under ambient storage conditions. African breadfruit-corn milk was obtained from a blend of African breadfruit and corn milk at 60:40 proportions. This was formulated with emulsifier (0.01% Glyceryl monostearate), stabilizer (0.01% Carrageenan), sweetener (2% Sucrose), milk flavor (to taste), and preservatives (0.01% Sodium benzoate and 0.01% Potassium sorbate). Soymilk was produced and formulated similarly to serve as a control. The two milk samples were stored at ambient conditions for 28 days during which time they were examined for chemical and microbiological changes. The breadfruit-corn milk had better chemical and microbiological stability, which suggests that the shelf life of breadfruit-corn milk can be extended through some industrial processes as in commercial soymilk drinks