Utilization of locally produced desiccated coconut in plain and milk chocolate

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