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Cited by 77Coconut Research and ApplicationsFood Nutrient Composition and Product DevelopmentFood Science and Nutritional Studies

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Production of coconut milk: A sustainable alternative plant-based milk

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Tulashie, Samuel Kofi, Amenakpor, Jacking, Atisey, Sandra, Odai, Raphael, Akpari, Ephraim Edem Amoah·2022·Case Studies in Chemical and Environmental Engineering
DOI 10.1016/j.cscee.2022.100206
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Abstract

This study aims at the production of coconut milk as a substitute for milk from cows (dairy milk) using mature coconut. The purpose of this milk is to address the challenges associated with allergies, lactose intolerance, and the prevalence of hypercholesterolemia. The milk was obtained from coconut by wet extraction. The matured coconut fruit was deshelled, pared, and fragmented. It was pasteurized at 62.8°C for 30 mins. The results obtained for energy in calories, total fat content, pH, water, total sugars, reducing sugars, and sucrose are as follows; 135.94 kcal, 14.12 g, 790.33 g, 0.70 g, 0.15 g, and 0.55 g, respectively. Additionally, the derived results for protein content, total solids, ash, total carbohydrate, milk solids non-fat, calcium, and vitamin are as follows; 2.22 g, 9.67 g, 0.83 g, 0.89 g, 1.99 g, 92.46 mg, and 18.59 mg, respectively. The total phenolic content was found to be between 295.8333 and 312.5 mg GAE/L and antioxidant capacity value ranged from 412.5 to 437.5 mg vitamin C EQ/L.

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Metadata

Authors
Tulashie, S. K., Amenakpor, J., Atisey, S., Odai, R., & Akpari, E. E. A.
Affiliations
University of Cape Coast (GH)
Corresponding author
Tulashie, Samuel Kofi
ORCID
Venue
Case Studies in Chemical and Environmental Engineering
Publisher
Elsevier BV
Published
2022-12
Volume
6
Pages
100206
ISSN
2666-0164 (ISSN-L)
DOI
10.1016/j.cscee.2022.100206
OpenAlex
W4226249205
Cited by
77
References
0
Citations by year
2026: 24 · 2025: 21 · 2024: 19 · 2023: 11 · 2022: 2
FWCI
4.19
Type
journal article
Language
en
Open access
Licence
Locations
  • Case Studies in Chemical and Environmental Engineering (publishedVersion, cc-by-nc-nd)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Coconut Research and Applications
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
  • Health Sciences › Nursing › Nutrition and Dietetics › Food Science and Nutritional Studies
Keywords
coconut milk, plant-based milk, wet extraction, pasteurization, nutritional composition, phenolic content, antioxidant capacity, lactose intolerance, cow's milk allergy, hypercholesterolemia, sustainable food production

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CoChat. (2026). Citation check: Production of coconut milk: A sustainable alternative plant-based milk. https://app.cochat.ai/papers/10.1016/j.cscee.2022.100206
The paper
Tulashie, S. K., Amenakpor, J., Atisey, S., Odai, R., & Akpari, E. E. A. (2022). Production of coconut milk: A sustainable alternative plant-based milk. Case Studies in Chemical and Environmental Engineering. https://doi.org/10.1016/j.cscee.2022.100206