Micronutrient Constituents and Organoleptic Attributes of Meat Substitutes Produced from Cow Milk and Coconut Milk

Abstract

The current investigation produced meat alternatives from mixtures of cow and coconut milk and evaluated their sensory properties and nutritional value. Four coconuts were shelled, and their milk was derived using different mixture ratios. The faux meat was developed by modifying a standard methodology, and macronutrient constituent was determined using established analytical techniques. Results revealed that as the percentage of coconut milk increased, preparation time rose, while the output of the meat substitute decreased. Sample B, containing 90 % cow milk and 10 % coconut milk, produced the highest output (486 g) in the minimal duration (8 min). Mineral testing showed that Sample A had the most concentrations of calcium (4.33–5.16 mg/100 g), iron (7.20–8.14 mg/100 g), magnesium (3.99–4.66 mg/100 g), and zinc (16.37–26.45 mg/100 g), with significant differences (p < 0.05) among samples. Organoleptic evaluation showed no significant difference (p < 0.05) in color between the control and Hibiscus sabdariffa‑added samples. Sample A scored significantly higher than the other samples for flavor (8.55), texture (8.20), aroma (8.45), appearance (8.15), and overall acceptability (8.50). The findings suggest that a blend of 90 % cow milk and 10 % coconut milk produces a nutritious meat alternative suitable for diverse populations. Further research on the proximate composition and microbial load of the product is recommended.