NUTRITIVE ATTRIBUTES OF COCONUT FRUIT JUICE AS ADDITIVE TO YOGHURT

Authors

  • A. A. Badmos
    Department of Animal Production, University of Ilorin.
  • S. A. Kanimodo
    Department of Animal Production, University of Ilorin.
  • S. A. Oyeyinka
    Lincoln University, United Kingdom
  • P. O. Ben-Uwabor
    Department of Plant and Environment Biology, Ojaja University, Ilorin, Nigeria
  • A. O. Lawal
    Independent Development Evaluation, African Development Bank, Abidjan, Côte d'Ivoire

Keywords:

Additive , Nutrient content , Fatty acid profile , Yoghurt , Coconut fruit juice

Abstract

The enhancement of yoghurt quality and nutritional attributes through additives is increasingly important in functional dairy products. This study evaluated the phytochemical contents of coconut fruit juice (CFJ) and its effect on the proximate composition and fatty acid profile of yoghurt. Fresh cow milk was inoculated with standard yoghurt starter cultures (Lactobacillus bulgaricus and Streptococcus thermophilus) and treated with five CFJ inclusion levels (0, 5, 10, 15, and 20 ml per 100 ml yoghurt) in a Completely Randomised Design. Parameters assessed included physicochemical, proximate, vitamin, and fatty acid properties. Results showed that CFJ is rich in phenols, flavonoids, saponins, alkaloids, glycosides, and anthocyanins, with phenols most abundant. Proximate analysis indicated that moisture and crude protein increased significantly with higher CFJ inclusion, while crude fat, carbohydrate, fibre, and ash decreased (P < 0.05). Physicochemical evaluation revealed progressive reductions in titratable acidity and free fatty acids with CFJ addition (P < 0.05). These findings suggest that CFJ fortification improves yoghurt’s nutritional balance by lowering fat and enhancing protein and hydration, while providing antioxidant phytochemicals with potential health benefits. The 15 % CFJ inclusion level achieved the best balance between nutritional enhancement and product stability. Beyond macronutrient improvement, CFJ incorporation is expected to confer antioxidant protection, improved hydration, reduced fat, and enhanced protein availability, aligning with consumer demand for healthier dairy products. In conclusion, CFJ fortification is a promising strategy for producing value-added yoghurt with improved nutritional quality and functional benefits, with 15 % inclusion recommended as optimal for production and processing.

Dimensions

Aforijiku, S., Wakil, S. M. and Onilude, A. A. (2020). Production of Nigerian yoghurt using lactic acid bacteria as starter cultures. Asian Food Science Journal, 16(3), 32–42. https://doi.org/10.9734/afsj/2020/v16i330173

AOAC. (2010). Official Methods of Analysis of AOAC International (18th ed.). Association of Official Analytical Chemists, Washington, DC, USA.

AOCS (2004). Official Methods and Recommended Practices of the American Oil Chemists’ Society (5th ed.). AOCS Press, Champaign, IL, USA.

Chandan, R. C. (2006). Manufacturing yoghurt and fermented milks. Blackwell Publishing, https://doi.org/10.1002/9780470277812

Chowdhury, M. G. F., Hossain, M. M., Islam, M. S. and Tariq, M. S. (2022). Nutritional and functional properties of yoghurt fortified with nutrient-rich by-products: A review. Journalof Food Composition and Analysis, 105, 104222. https://doi.org/10.1016/j.jfca.2021.104222

Coisson, J. D., Travaglia, F., Piana, G., Capasso, M. and Arlorio, M. (2005). Euterpe oleracea juice as a functional pigment for yoghurt. Food Research International, 38(8–9), 893–897. https://doi.org/10.1016/j.foodres.2005.02.013

Do Espírito-Santo, A. P., Perego, P., Converti, A. and Oliveira, M. N. (2012). Influence of milk type and addition of passion fruit peel powder on fermentation kinetics, texture profile and bacterial viability in probiotic yoghurts. LWT–Food Science and Technology, 47(2), 393–399. https://doi.org/10.1016/j.lwt.2012.01.037

Drouin-Chartier, J., Gigleux, I., Tremblay, A., Poirier, L., Lamarche, B. and Couture, P. (2015). Impact of milk consumption on cardiometabolic risk in postmenopausal women with abdominal obesity. Nutrition Journal, 14(12), 1–12. https://doi.org/10.1186/s12937-015-0008-3

Faria-Tischer, P. C. S., Tischer, C. A., Mason, N. J., Santos, J. S. and Teixeira, R. A. (2016). Characterization of flavonoids and antioxidant potential of American mayapple (Podophyllum peltatum L.) by infrared, Raman spectroscopy, and density functional theory. J. of Biomolecular Structure and Dynamics, 34(4), 713–721. https://doi.org/10.1080/07391102.2015.1042746

Gijsbers, L., Ding, E. L., Malik, V. S., De Goede, J., Geleijnse, J. M. and Soedamah-Muthu, S. (2016). Consumption of dairy foods and diabetes incidence: A dose–response meta-analysis of observational studies. The American Journal of Clinical Nutrition, 103(4), 1111–1124. https://doi.org/10.3945/ajcn.115.123216

Moschonis, G., Kondaki, K., Kourlaba, G., Grammatikaki, E., Manios, Y. and Healthy Growth Study Group. (2013). Identification of lifestyle patterns associated with obesity and fat mass in children: The healthy growth study. Public Health Nutrition, 17(3), 614–624. https://doi.org/10.1017/S1368980013000463

Olatunde, A., Benjakul, S., Vongkamjan, K. and Vongkamjan, K. (2021). Antioxidant and antimicrobial properties of phytochemicals from edible plants: A review. International Journal of Food Properties, 24(1), 1225–1245. https://doi.org/10.1080/10942912.2021.1946015

Palaniswamy, U. R., Bible, B. B. and McAvoy, R. J. (2011). Botanical and nutritional perspectives of coconut (Cocos nucifera L.) water. Horticultural Reviews, 37, 83–122. https://doi.org/10.1002/9780470872376.ch2

Patel, M. R., Pengbo, J., John, A., Ignacio, G., Taylor, C., Kathryn, O., Zhamshid, O., Jaime, L. and Ralph, V. C. (2018). Coconut water: An unexpected source of urinary citrate. Journal of Urology, 200(3), 500–504. https://doi.org/10.1016/j.juro.2018.03.007

Pius, O. U., Egbuonu, A. C., Cemaluk, O., Nnamdi, L. and Ejikeme, P. M. (2011). Tannins and other phytochemicals of the Samanea saman pods and their antimicrobial activities. African Journal of Pure and Applied Chemistry, 5(8), 237–244.

Prado, F. C., Lindner, J. D. D., Inácio, R. S., Seixas, F. R. F. and Sadok, A. C. S. (2015). Phenolic compounds in coconut fruits and their potential for industrial applications. Industrial Crops and Products, 76, 565–571. https://doi.org/10.1016/j.indcrop.2015.07.003

Reddy, V., Urooj, A. and Kumar, A. (2018). Antioxidant properties and health benefits of coconut. Coconut Research and Development Journal, 34(1), 115–126.

Saat, M., Singh, R., Sirisinghe, R. G. and Nawawi, M. (2002). Rehydration after exercise with fresh young coconut water, carbohydrate-electrolyte beverage and plain water. Journal of Physiological Anthropology and Applied Human Science, 21(2), 93–104. https://doi.org/10.2114/jpa.21.93

Sah, B. N. P., Vasiljevic, T., McKechnie, S. and Donkor, O. N. (2016). Physicochemical, textural and rheological properties of probiotic yoghurt fortified with fibre-rich pineapple peel powder during refrigerated storage. LWT–Food Science and Technology, 65, 978–986. https://doi.org/10.1016/j.lwt.2015.09.027

Selhub, M. E., Logan, A. C. and Bested, C. A. (2014). Fermented foods, microbiota, and mental health: Ancient practice meets nutritional psychiatry. Journal of Physiological Anthropology, 33(1), 2. https://doi.org/10.1186/1880-6805-33-2

Srisuvor, N., Chinprahast, N., Prakitchaiwattan, C. and Subhimaros, S. (2013). Effects of coconut cream and gelling agents on physicochemical properties and stability of coconut milk yoghurts during refrigerated storage. Journal of Food Processing and Preservation, 37(3), 210–219. https://doi.org/10.1111/j.1745-4549.2011.00642.x

Tamime, A. Y. and Robinson, R. K. (2007). Tamime and Robinson's yoghurt: Science and Technology.Woodhead Publishing/Elsevier.

Tan, T. C., Cheng, L. H., Bhat, R., Rusul, G. and Shetty, K. (2015). Composition, physicochemical properties and thermal inactivation kinetics of polyphenol oxidase and peroxidase from coconut (Cocos nucifera) water obtained from immature, mature and tenera varieties of coconut. Journal of Agricultural and Food Chemistry, 63(33), 7296–7308. https://doi.org/10.1021/acs.jafc.5b03210

Tremblay, A., Doyon, C. and Sanchez, M. (2017). Impact of yoghurt on appetite control, energy balance, and body composition. Nutrition Reviews, 73(suppl_1), 23–27. https://doi.org/10.1093/nutrit/nuv017

Yong, J. W., Ge, L., Ng, Y. F. and Tan, S. N. (2009). The chemical composition and biological properties of coconut (Cocos nucifera L.) water. Molecules, 14(12), 5144–5164. https://doi.org/10.3390/molecules14125144

Published

01-01-2026

How to Cite

NUTRITIVE ATTRIBUTES OF COCONUT FRUIT JUICE AS ADDITIVE TO YOGHURT. (2026). FULafia Journal of Science and Technology , 10(1), 28-32. https://doi.org/10.62050/fjst2025.v10n1.529

Issue

Vol. 10 No. 1 (2026): Fulafia Journal of Science and Technology (FJST)

Section

Agricultural and Biological Sciences
Copyright & Licensing

How to Cite

NUTRITIVE ATTRIBUTES OF COCONUT FRUIT JUICE AS ADDITIVE TO YOGHURT. (2026). FULafia Journal of Science and Technology , 10(1), 28-32. https://doi.org/10.62050/fjst2025.v10n1.529

Most read articles by the same author(s)

Similar Articles

11-20 of 67

You may also start an advanced similarity search for this article.