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This research evaluates the development and quality of yogurt enriched with cereals and legumes to meet the growing demand for nutrient-dense dairy products in Ethiopia. The study found that finger millet yogurt had superior nutritional composition, and all yogurt samples met microbiological safety standards. The findings suggest that diversifying yogurt with these ingredients can enhance nutritional value and consumer acceptance, presenting opportunities for investors in the dairy sector.

Author

Yahaya Akanji yahaya

Language

EN