@article{ajfst20241233,
author={{Konan, Kouadio Marcellin and Lacina, Soro P¨¦gnonsienr¨¨ and Thierry, Kon¨¦ Fankroma Martial and Serges, Doubi Bi Tra and Louis, Konan Konan Jean},
title={Effect of Coconut Water and Pellicle Testa on the Nutritional Quality of Coconut Milk},
journal={American Journal of Food Science and Technology},
volume={12},
number={3},
pages={96--102},
year={2024},
url={https://pubs.sciepub.com/ajfst/12/3/3},
issn={2333-4835},
abstract={The fruit of the <i>Cocos nucifera</i> L. tree is the main agricultural product of coastal farmers in C?te 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&lt;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 C?te d'Ivoire.},
doi={10.12691/ajfst-12-3-3}
publisher={Science and Education Publishing}
}