ABSTRACT

Coconut milk, obtained from the meat ofmature coconuts, is rich in medium-chain triglycerides (MCTs) and has been associated with improved digestion, weight management, and immune function. Almond milk, derived from almonds and water, is low in calories and rich in vitamins, making it an attractive option for those seeking a low-calorie, dairy-free alternative .This study examine the nutrient composition and lactic acid content and sensory evaluation of milk produced from coconut and almond nuts. The raw-materials Coconut and almond were procure from Orie Ugba Market, Umuahia Abia State, Nigeria. The samples were prepared and packaged, stored and send to the laboratory for chemical analysis. Proximate and mineral composition of the samples were determined with standard methods. Analysis of variance (ANOVA) was used to compare the mean of the samples and were presented in mean and standard deviation. P-value (p<0.05) is statistically significant and accepted. The proximate composition showed that sample There were significant differences (P<0.05) among the moisture contents of the samples. CAB6 (control) had the highest moisture content (85.46%) whereas CAB5 (Almond 100%) had the lowest moisture content (71.58%). The milk samples' ash contents ranged from 0.67% to 0.81%. Significant differences (P<0.05) existed among the ash contents of the milk samples. CAB3 (Almond 80%, Coconut 20%) had the highest ash (0.81%) while CAB1 (Almond 50%, Coconut 50%) had the least ash (0.67%). The fat contents ofthe milk samples ranged from 3.20% to 3.61%. There were significant differences (P<0.05) among the fat contents ofthe milk samples. CAB5 (Coconut 100%) had the lowest fat content (3.20%) whereas CAB6 (Control) had the highest fat (3.61%). The milk samples had their fibre contents ranged from 0.43% to 0.77%. Significant differences (P<0.05) existed among the crude fibre contents ofthe milk samples. CAB5 (100% Coconut) had the highest crude fibre (0.77%) while CAB1 (50% almond and 50% coconut) had the least fibre (0.43%). The protein content of the milk samples ranged from 4.77% to 5.09%. Significant differences (P<0.05) existed among the protein contents ofthe milk samples. CAB6 (Control) had the highest protein content (5.09%) while CAB5 (100% Coconut) had the least protein (4.77%). The carbohydrate contents ofthe milk samples ranged from 4.10% to 18.94%. There were significant differences (P<0.05) among the carbohydrate contents of the milk samples. CAB6 (Control) had the lowest carbohydrate (4.10%) whereas CAB5 (100% Coconut) had the highest carbohydrate (18.94%). The findings of the study shows that sample CAB3 (Almond 80%, Coconut 20%) contain significant amount of ash among the samples prepared in this study. Thus, for consumers seeking higher mineral intake from plant-based milk, formulations with a greater almond-tococonut ratio may be preferable, as they inherently contain more minerals. Also this study indicated that sample CAB5 (100% Coconut) had a significant nutritional value and had higher fiber value than other samples and its good for consumption