ABSTRACT

This study evaluates the nutrient composition and sensory attribute of coconut (cocos nucifera L), and pink almond (prunus amygdalu var.dulcis) seed milk blends. The plant milk sample was made from coconut and pink almond seed nut sweetened with Date and flavoured with vanilla. The coconut and almond milk had a ratio of 100:100, 50:50, 25:75, 75:25 in coconut-almond milk blend (v/v). A completely experimental design model was used in the analysis of the proximate composition, vitamins, mineral and sensory attributes of the milk. The milk sample was subjected to proximate, mineral, vitamin and sensory quality using standard methods of analysis. A difference and preference test was carried out on the milk sample for sensory evaluation. The data obtained were statistically analyzed using Analysis of variance (ANOVA). Sample (ANM100) has the highest crude protein (3.15mg/100g), fat (3.43mg/100g), ash (1.07 mg/100g), Crude fiber (0.34mg/100g) and lowest moisture content (85.57mg/100g) than other milk sample. But a combination of the milk sample in equal ratio CNM50ANM50 has the highest carbohydrate (6.95mg/100g). Sample (ANM100) had the highest content of phosphorus (82.54mg100g), potassium (68.93mg/100g), calcium (32.67mg/100g), sodium (28.50mg/100g), magnesium (54.41mg/100g), iron (1.16mg/100g), and zinc (2.29mg/100g). CNM100 has the highest Iodine (8.69mg/100g). Sample ANM100 had the highest vitamin A(67.35mg/100g), Vitamin C (1.27mg/100g) and Vitamin E(2.86mg/100g). Samples were homogenized and pasteurized at a temperature of 72^oc using HH-W420 (Thermostatic water cabinet). Almond milk is a nutrient dense with lower calories than coconut and diary milks. More so, there is appreciable high content of some essential mineral and vitamin like carotenoid, vitamin E and Riboflavin is noteworthy. There is need to combine the Coconut and the Pink Almond when preparing plant milk, in other to get a milk with higher nutritional value. Addition, It is important to note its nutritional value in promoting plant milk alternative as a beverage for cow allergy and lactose intolerance, cardiovascular health and in reducing trace mineral deficiencies especially zinc and iron and malnutrition.