Assessing coconut milk as an alternative to cow milk in Ghanaian cuisines

Abstract

Coconut is widely consumed raw in Ghana as refreshing coconut water and raw coconut white. The matured coconut is used tomake toffees, oil, and as an accompaniment to an enjoyed cassava/yuca croquette (a local snack called Bankye Kaklo in Twi or Agbeli Kaklo in Ewe). Coconut milk, however, is not widely used in Ghana. Three different coconut milk variants were prepared, and their nutritional values (vitamins, fat, and proteins) compared with four cow milk-based variants and one imported commercial coconut milk. The vitamins in the coconut milk were 14.1 mg/100 ml, 22.9 mg/100 ml, and 24.7 mg/100 ml compared to cow milk variants (0.46 mg/100ml, 0.42 mg/ml, 0.42 mg/100ml, 0.003 mg/100ml) and 0 mg/100 ml for commercial coconut milk. The proteins of the coconut milk were 1.8 %, 1.6 %, and 1.4 %, which were lower than the commercial cow milk with 8.2 %, 6.7 %, 5.7 %, and 7.6 %, and the commercial coconut milk with 0.2 %. In terms of the fat content, the three coconut milk variants had 8.7 %, 7.7 %, and 11.2 % respectively compared closely to the commercial cow milk with 9 %, 8 %, 8.2 %, and 9 % respectively, and commercial coconut milk with 2 %. The study also sought to find out coconut milk‟s preference to cow milk. A total of 30 people ages 16 to 45 years were randomly interviewed about their appreciation of coconut milk in their everyday meals, and 22 responded negatively. The 8 who were positive preferred to consume it as a refreshing drink other than adding it to porridge or beverage.