An experiment was conducted to produce an aqueous extract of soychoco from cocoa beans with aqueous soybean extract. The experiment was conducted in Cocoa Research Institute of Nigeria CRIN, the product formulations were obtained by two different methods. The first method involved the grinding of roasted cocoa nibs with blanched soybeans and the second method involved mixing of the cocoa powder with blanched and ground soybean paste. The blend for the two methods remains the same with 5, 10, 15 and 20% cocoa nibs or powder addition. The mixture was diluted with water and sieved. The aqueous solution obtained was boiled and sweetened with 10% sugar. The products so produced were subjected to proximate analysis. Sensory evaluation was carried out using a ten-man panelistic approach. A 9-point hedonic scale was used to assess colour, taste, flavour, consistency and overall acceptability. All the samples showed no significant difference at 5% probability level except for colour and flavour. The overall acceptability revealed that the products were acceptable. This experiment indicated that cocoa could be utilized maximally for this novel product.
Key words: Blanching, blending, beverage, evaluation, drink complement.
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