African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 976

Full Length Research Paper

Effect of endosperm maturity on the physicochemical composition and sensory acceptability of coconut (Coco nucifera) milk and yoghurt

Lydia Konadu
  • Lydia Konadu
  • Department of Hospitality and Tourism Education, Akenten Appiah-Menka University of Skills Training and Entrepreneurial Development, Kumasi, Ghana.
  • Google Scholar
Doreen Dedo Adi
  • Doreen Dedo Adi
  • Department of Hospitality and Tourism Education, Akenten Appiah-Menka University of Skills Training and Entrepreneurial Development, Kumasi, Ghana.
  • Google Scholar
John Acquah-Mensah
  • John Acquah-Mensah
  • Department of Hospitality and Tourism Education, Akenten Appiah-Menka University of Skills Training and Entrepreneurial Development, Kumasi, Ghana.
  • Google Scholar
Ellen Olu Fagbemi
  • Ellen Olu Fagbemi
  • Department of Hospitality and Tourism Education, Akenten Appiah-Menka University of Skills Training and Entrepreneurial Development, Kumasi, Ghana.
  • Google Scholar


  •  Received: 12 July 2023
  •  Accepted: 27 October 2023
  •  Published: 30 November 2023

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Dhanasekara CS, Nelson A, Spradley M, Wynn A, Robohm-Leavitt C, Shen CL, Kahathuduwa CN (2022). Effects of consumption of coconut oil or coconut on glycemic control and insulin sensitivity: A systematic review and meta-analysis of interventional trials. Nutrition, Metabolism and Cardiovascular Diseases 32(1):53-68.
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Imele H, Atemnkeng A (2001). Preliminary study of the utilization of coconut in yoghurt production. Journal of Food Technology 6:121-125.
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Jermwongruttanachai P, Pathaveerat S, Noypitak S (2021). Effect of temperature denaturation of skimmed coconut to produce a new product, Coconut water. Journal of Food Processing and Preservation 45(12):e16046.
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Lira GM, Cabral CCVQ, de Oliveira ÍBA, Figueiredo BC, Simon SJGB, Bragagnolo N (2017). Changes in the lipid fraction of king mackerel pan fried in coconut oil and cooked in coconut milk. Food Research International 101:198-202.
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Mostafai R, Nachvakc SM, Mohammadi R, Rocha RS, da Silva MC, Esmerino EA, Mortazavian AM (2019). Effects of vitamin D-fortified yogurt in comparison to oral vitamin D supplement on hyperlipidemia in pre-diabetic patients: a randomized clinical trial. Journal of Functional Foods 52:116-120.
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Obi TE, Henshaw FO, Atanda OO (2010). Quality evaluation of plain-stirred probiotic yoghurt produced from skim and whole milk powder during refrigerated storage. Electronic Journal of Environmental, Agricultural and Food Chemistry 9(7).

 

Paul AA., Kumar S, Kumar V, Sharma R (2020). Milk Analog: Plant based alternatives to conventional milk, production, potential and health concerns. Critical Reviews in Food Science and Nutrition 60(18):3005-3023.
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Peters OO, Afolabi MO, Makinde FM (2023). Chemical, physicochemical and sensory properties of yoghurt and yoghurt simulates produced from the blends of cow milk and coconut milk. In IOP Conference Series: Earth and Environmental Science 1219(1):012020. IOP Publishing.
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Poongodi VS, Rameshkumar S (2022). Development and formulation for the manufacturing of coconut milk shrikhand. International Journal of Engineering Technology and Management Sciences 6(5):1-7.
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Raissa ET, Felicito M, Rodriguez RPL, Marni EC (2007). Total Free Sugars, Oil and Total Phenolics Content of Stored Coconut (Cocos nucifera L.) Water. Philippine Journal of Science 136(2):103-108.

 

Schiano AN, Harwood WS, Gerard PD, Drake MA (2020). Consumer perception of the sustainability of dairy products and plant-based dairy alternatives. Journal of Dairy Science 103(12):11228-11243.
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Sethi S, Tyagi SK, Anurag RK (2016). Plant-based milk alternatives an emerging segment of functional beverages: a review. Journal of Food Science and Technology 53:3408-3423.
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Storhaug CL, Fosse SK, Fadnes LT (2017). Country, regional, and global estimates for lactose malabsorption in adults: a systematic review and meta-analysis. The Lancet Gastroenterology and Hepatology 2(10):738-746.
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Tangyu M, Muller J, Bolten CJ, Wittmann C (2019). Fermentation of plant-based milk alternatives for improved flavour and nutritional value. Applied Microbiology and Biotechnology 103:9263-9275.
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Tulashie SK, Amenakpor J, Atisey S, Odai R, Akpari EEA (2022). Production of coconut milk: A sustainable alternative plant-based milk. Case Studies in Chemical and Environmental Engineering 6:100206.
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Vanga SK, Raghavan V (2018). How well do plant based alternatives fare nutritionally compared to cow's milk? Journal of Food Science and Technology 55(1):10-20.
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Zandona L, Lima C, Lannes S (2021). Plant-based milk substitutes: factors to lead to its use and benefits to human health. Milk Substitutes-Selected Aspects 1:1-16.
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