eng Science and Education Publishing American Journal of Food Science and Technology 2333-4835 2024-07-04 12 3 96 102 10.12691/ajfst-12-3-3 AJFST20241233 article Kouadio Marcellin Konan kouadio.marcellin@univ-na.ci 1 2 Soro P¨¦gnonsienr¨¨ Lacina 3 Kon¨¦ Fankroma Martial Thierry 3 Doubi Bi Tra Serges 3 Konan Konan Jean Louis 3 Department of Food Science and Technology, Universit¨¦ Nangui ABROGOUA, 02 BP 801 Abidjan 02, C?te d¡¯Ivoire Department of Agriculture, Fisheries Resources and Agro-Industries, Universit¨¦ de San Pedro, 01 BP 1800 San Pedro 01, C?te d¡¯Ivoire The fruit of the Cocos nucifera L. tree is the main agricultural product of coastal farmers in Côte d'Ivoire, where coprah is the only way to valorise the kernel, which has little economic value. However, processing the kernel into vegetable milk could diversify the use of the kernel, help improve farmers' incomes and provide people with a nutritious drink as an alternative to animal milk. Therefore, the aim of this study is to produce and evaluate the nutritional properties of coconut kernel milks. ANOVA results indicate a significant effect (p<0.05) of testa and coconut water on the physicochemical, proximate and mineral composition of milks. Milk F0 without addition of water has more fat (21.59%) and energy (240.50 kcal/100 mL). Milk F3 with coconut water and testa has more ash (4.44%), carbohydrates (7.98%), protein (4.01%), milk solids non-fat (10.01%), total sugars (63.05%). The minerals (mg/100 mL) such as potassium (5252.50), calcium (283.74), magnesium (203.50), sodium (94.63), phosphorus (89.75) and sulfur (285.45) is also high in F3. In conclusion, the addition of coconut water and testa increases the nutritional value of coconut milk, making it an interesting natural electrolyte drink and an innovative way to diversify coconut products in Côte d'Ivoire. https://pubs.sciepub.com/ajfst/12/3/3/ajfst-12-3-3.pdf Cocos nucifera kernel milk testa coconut water Nutritive