Table 3.

Phyisco-chemical composition of mango flavored yogurt fortified with 0%, 0.5%, 1%, 1.5% and 2% Moringa Ooleifera dried leaf powder, fresh and during cold storage of 5 ± 1 °C

Yogurt Treatments	Storage Period (Days)	TSC (g/100 g) ± S. D	Moisture% (g/100 g) ± S.D	F.C ± S.D (g/100 g)	T.P ± S.D (g/100 g)	pH ± S.D	Acidity ± S.D (g/100 g)	Ash% (g/100 g)
Control	Zero	13.5 ± 0.1	86.5 ± 0.1	3.5133 ±  0.01	4.11 ± 0.005	4.44 ± 0.01	0.871 ± 0.001	1.21 ± 0.01
	10	13.56 ± 0.005	86.7 ± 0.1	3.4867 ±  0.005	4.12 ± 0.01	4.19 ± 0.01	0.92733 ± 0.005	2.0733 ± 0.06
	15	9.97 ± 6.936	87.647 ± 1.146	3.5067 ± 0.005	4.15 ± 0.01	4.036 ± 0.015	1.013 ± 0.001	2.95 ± 0.01
T1	Zero	17.803 ± 0.005	82.167 ± 0.05	3.4867 ± 0.005	4.13 ± 0.01	4.2667 ± 0.015	1.081 ± 0.001	1.61 ± 0.01
	10	19.077 ± 0.02	82.3 ± 0.1	3.5003 ± 0.005	4.17 ± 0.01	4.0533 ± 0.015	1.131 ± 0.001	2.4633 ± 0.01
	15	19.22 ± 0.02	82.57 ± 0.01	3.4733 ± 0.005	4.21 ± 0.01	3.87 ± 0.01	1.21633 ± 0.005	3.4633 ± 0.015
T2	Zero	18.767 ± 0.05	81.027 ± 0.005	3.51 ± 0.01	4.32 ± 0.01	4.26 ± 0.02	1.106 ± 0.001	2.51 ± 0.01
	10	20.14 ± 0.01	81.223 ± 0.005	3.4867 ± 0.005	4.36 ± 0.01	4.03 ± 0 .01	1.15633 ± 0.005	3.4567 ± 0.005
	15	20.24 ± 0.01	81.39 ± 0.01	3.4867 ± 0.005	4.21 ± 0.01	3.85 ± 0.01	1.233 ± 0.001	3.85 ± 0.01
T3	Zero	21.013 ± 0.01	79.167 ± 0.05	3.4733 ± 0.005	4.52 ± 0.01	4.22333 ± 0.015	1.1263 ± 0.005	3.41 ± 0.01
	10	22.32 ± 0.01	79.2 ± 0.1	3.4767 ± 0.005	4.55 ± 0.01	3.99 ± 0.01	1.175 ± 0.001	4.48 ± 0.01
	15	22.42 ± 0.01	79.27 ± 0.01	3.5003 ± 0.005	4.58 ± 0.01	3.8133 ± 0.005	1.24 ± 0.001	4.75 ± 0.01
T4	Zero	22.057 ± 0.015	77.3 ± 0.1	3.4767 ± 0.005	4.68 ± 0.01	4.17 ± 0.01	1.137 ± 0.001	4.31 ± 0.01
	10	23.35 ± 0.47	77.5 ± 0.1	3.51 ± 0.0	4.72 ± 0.01	3.94 ± 0.01	1.186 ± 0.001	5.4133 ± 0.015
	15	24.02 ± 0.02	77.57 ± 0.01	3.4733 ± 0.005	4.75 ± 0.01	3.74 ± 0.01	1.26267 ± 0.005	5.66 ± 0.01

*The same column (for storage periods) is significantly different (p < 0.05), each value is a mean of 3 replicates, TSC: Total solids and TP: Total protein F.C: Fat Content