ABSTRACT
Yogurt, a fermented dairy product, has evolved from its ancient origin in Central Asia or the Middle East into a globally valued food, traditionally made by fermented milk with lactic acid bacteria like Lactobacillus bulgaricus and Streptococcus thermophilus. The aim is to assess the chemical composition and sensory attributes of vegan coconut yogurt. The experimental framework involved producing coconut yogurt in Benin, Edo State, Nigeria, using 20 fresh coconuts which were dehusked, deshelled, blended and extracted to get fresh coconut milk. The study made up of six treatments replicated thrice was arranged in a completely randomized design, conducted at the University of Benin’s Animal Science laboratory. Coconut milk was fermented with bacteria cultures (treatments) commercial yogurt starter (T1), lemon (T2), chilli pepper (T3), fermented cabbage (T4), and tamarind (T5)—over 12–20 hours. The proximate composition was determined using AOAC (2019) while the sensory parameters were evaluated by 10 panelist using Hedonic scale questionnaire. Data obtained from chemical composition were subjected to one way ANOVA statistical analysis using Genstat (2012) while sensory parameters were analyzed using SPSS (2023), significant mean were separated using Duncan Multiple Range Test Result of proximate composition revealed significant variations, with ash content peaking in T1 (0.5167%), fat and protein highest in T4 (21.94% and 4.587%, respectively), and nitrogen-free extract (NFE) excelling in T6 (raw coconut milk, 8.596%). Mineral composition varied, with T4 and T6 showing superior calcium and phosphorus levels, and T1 leading in potassium. The discussion highlights that fermentation treatments shape coconut yogurt’s nutrient profile, enhancing mineral richness, fat quality (notably mediumchain triglycerides), and protein retention, consistent with prior research. Sensory evaluation underscored T4’s superiority, achieving the highest scores (4.0–4.2) across aroma, flavor, texture, aftertaste, and overall acceptability, linked to its balanced acidity (pH 4.15) and probiotic content. In contrast, T3 scored lowest (2.7–3.6), indicating reduced appeal. These findings position T4 as the top performer, optimizing nutrition and preference. The study recommends refining T4 for practical use, exploring mechanisms, and assessing long-term safety to enhance coconut yogurt’s health benefits and sustainability.
