PROXIMATE PROPERTIES AND MICROBIAL LOAD OF MEATLESS MEAT PRODUCED FROM THE BLENDS OF COW MILK AND COCONUT MILK

Abstract

Meat is one of the primary sources of dietary protein, widely acknowledged for its high-quality protein and nutritional value. However, due to various dietary and health concerns surrounding red meat, there's a growing need for palatable and nourishing alternatives. This study evaluates the proximate composition and microbial load of meatless meat produced from a blend of cow's milk and coconut milk. Four dehusked coconuts weighing 540 g, 543 g, 550 g, and 555 g were processed to extract coconut milk using three litres of warm water filtered through a cotton cloth. The extracted coconut milk was blended with raw cow’s milk at varying proportions (90:10, 80:20, 70:30, and 60:40). Cheese produced from each blend was sliced, seasoned with spices, coloured using hibiscus flower extract to simulate the appearance of red meat, and deep-fried to produce the meat analogue. A sample containing 100% red meat served as the control. Results showed that yield decreased as the proportion of coconut milk increased, while processing time increased. The 90:10 cow milk–coconut milk blends produced the highest yield (486 g) with the shortest processing time (8 minutes). Proximate analysis revealed moisture (36.30–49.81%), ash (4.47–6.42%), crude fibre (13.93–22.91%), crude protein (17.98–29.13%), and carbohydrate (5.25–15.75%), with significant differences (p < 0.05) among samples. Microbiological analysis indicated the absence of coliform contamination. Overall, the cow milk–coconut milk blend demonstrates potential as a safe, nutritious, and innovative meat substitute with promising yield and functional properties.