Characterisation of Artisanal yoghurt "Amakamo" production in Kiruhura District, Western Uganda

Abstract

Fermented dairy products are increasingly demanded for their distinctive flavours, textures, health benefits and cultural significance. In Uganda “Amakamo” is a culturally valued fermented milk product in Western Uganda, yet its production practices and plant-based starter cultures remain poorly documented. This study aimed to characterise artisanal yoghurt (“Amakamo”) production in Kiruhura District by assessing the ingredients, equipment, fermentation processes, and hygiene conditions used; identifying plants traditionally selected as starter cultures; and determining the presence of Lactobacillus species in these plant starters and the fermented milk they produce. A cross-sectional mixed-methods study was conducted in February 2025. Data were collected from 158 respondents using semi-structured questionnaires, complemented by key informant interviews to capture indigenous fermentation knowledge. Laboratory analysis was performed on commonly used plant starters and fermented milk samples. A total of 13 plant species were identified as traditional starter cultures. Laboratory screening revealed that all selected plants contained lactic acid bacteria (LAB). Fermented milk produced with these plants showed significantly higher Lactobacillus counts (8.2 × 10⁷–2.7 × 10⁸ CFU/mL), confirming their strong fermentation potential. The study validates local knowledge by demonstrating that plant-derived starters effectively drive yoghurt fermentation. These findings provide a basis for improving artisanal yoghurt quality, safety, and probiotic value in Uganda.