Abstract:
Value addition to locally produced coconuts is an alternative livelihoods support to coconut famers and generates new markets for Ghana’s coconuts. Fresh matured un-bruised de-husked West African Tall coconuts were grated, hot-water blanched for sixty seconds and oven-dried (80oC-90oC) for ten hours. The samples were then milled and conditioned in a refrigerator for seven days. Coconut centers were made out of the samples and dipped into milk and dark chocolate masses for coating. A 7 point hedonic scale sensory evaluation analysis was carried out with 33 untrained panelists. ANOVA results on the sensory data showed higher preference for the desiccated milk chocolate (DCMC), (P<0.05). Proximate values for desiccated plain chocolate (DCPC) and DCMC respectively were: fibre (2.40+0.00% and 3.10 + 0.00%), protein (6.40+0.00% and 9.50+0.00%), fat (39.35+0.73% and 42.88+2.34%), ash (1.37+0.12% and 2.04+0.76%), moisture (2.96+0.08% and 3.61+0.25%) and sugar (26.94+0.02% 25.93+0.15%). Microbiological values for the DCPC and DCMC respectively were: Total Viable Counts (50 and 260 CFU/ml), Mould/Yeast (0 and 720 CFU/ml), Coliforms (0 CFU/ml) perhaps due to contamination. The study proved that coconut can be incorporated into locally manufactured chocolates, especially milk chocolates
