* Corresponding Author
Triple Fortification of Coconut Milk Chocolate Drinks with Iron, Iodine, and Vitamin A: A Novel Approach to Nutritional Intervention in Resource-Limited Settings
https://doi.org/10.22146/ifnp.105746 Kelly Ndombow Yakum(1*), Charles Chukwuma Ariahu(2), Peter Abuengmoh(3), Nancy Seember Terhemba(4), Maboh Joyceline(5), John Ogbaji Igoli(6)
(1) Centre for Food Technology and Research, Department of Chemistry, Faculty of Science, Benue state University, Makurdi, Nigeria
(2) Centre for Food Technology and Research, Benue State University; Department of Food Technology, Faculty of Science, Joseph Sarwuan Tarka University
(3) Centre for Food Technology and Research, Department of Chemistry, Faculty of Science, Benue state University, Makurdi, Nigeria
(4) Centre for Food Technology and Research, Department of Chemistry, Faculty of Science, Benue state University, Makurdi, Nigeria
(5) Centre for Food Technology and Research, Department of Chemistry, Faculty of Science, Benue state University, Makurdi, Nigeria
(6) Centre for Food Technology and Research Benue State University Makurdi; Department of Chemistry, Faculty of Science, Joseph Sarwuan Tarka University
(*) Corresponding Author
Abstract
This study investigated the production and quality evaluation of fortified and non-fortified coconut milk chocolate drinks with varying sugar and cocoa powder levels. The goal was to reduce post-harvest losses of locally available coconut fruits and cocoa beans by processing them into nutritious drinks. These drinks could serve as a vehicle for micronutrient fortification and thus, help to reduce protein energy malnutrition and micronutrient deficiency that are prevalent amongst children and pregnant mothers in sub-Saharan African countries. All raw materials for the production of drinks were processed using standard good manufacturer and good hygienic practices (GMP and GHP). Chocolate drinks were formulated as: PCCNF (plain coconut milk chocolate non-fortified), PCCF (plain coconut milk chocolate fortified), SCCNF (sweetened coconut milk chocolate non-fortified), and SCCF (sweetened coconut milk chocolate fortified) drinks. Drinks were subjected to triple fortification using KI, FeSO4, and retinol palmitate as recommended by world food fortification programs. All formulations underwent proximate, vitamin, and mineral quality analyses using standard methods. Cocoa powder and the addition of fortificants led to a statistically significant increase (P<0.05) in the proximate composition, particularly in protein and carbohydrate of 3.4-4.0 and 4.8-5.6 g/100 g, respectively. Fortification with KI, FeSO4 and retinol palmitate increased potassium (150-264 mg/100 g), iron level spanned (2.9-3.4 mg/100 g), iodine (0.16-0.38 mg/100 g) and pro vitamin A (1.7-2.5 mg/100 g of drinks as seen in PCCF and SCCF (fortified drinks) compared to non-fortified versions (PCCNF and SCCNF). The study concluded that these drinks were suitable vehicles for micronutrient (iodine, iron, and provitamin A) fortification and protein-energy malnutrition intervention programs.
Keywords
Full Text:
PDFReferences
Abdullah, Z., Taip, F. S., & Mustapa Kamal, S. M. (2022). Comparative analysis of nutritional composition and droplet size of coconut milk due to dilution and emulsification. Food Research, 6(6), 48–52. https://doi.org/10.26656/fr.2017.6(6).763
Adhikari, B. & N. G. (2018). Preparation and Quality Evaluation of coconut milk incorporated yogurt. Institute of Science and Technology Journal, 3(5), 15–22.
Akombi, B. J., Agho, K. E., Hall, J. J., Wali, N., Renzaho, A. M., & Merom, D. (2017). Stunting, wasting and underweight in sub-Saharan Africa: A systematic review. International Journal of Environmental Research and Public Health, 14(8), 863. https://doi.org/10.3390/
ijerph14080863
Akusu, O., & Wordu, G. (2017). Production and Evaluation of Composite Soymilk Yoghurt. Indian Journal of Nutrition, 4(4), 1–4. https://www.opensciencepublications.com/
wp-content/uploads/IJN-2395-2326-4-168.pdf
Allen, L., Benoist, B. De, Dary, O., & Hurrell, R. (2006). Guidelines on food fortification with micronutrients ; World Health Organization; Food and Agricultural Organization of the United Nations. Typeset in China, Hong Kong Special Administrative Region Printed, 4(2), 1–33.
Amadou, N. M., Richard, E. A., Jules-Roger, K., & Dung, M. S. (2020). Advances in Nutrition and Food Science ISSN : 2641-6816 Minerals, Antioxidant Activity and Consumer Preference of Ginger Spiced Yoghurt Minerals, Antioxidant Activity and Consumer Preference of. Www.Kosmospublishers.Com Contact@kosmospublishers.Com Research, 2020(01).
Amadou, N., Richard, E., Waingeh, N., Hélène, I., Ndombow, Y., & Jules-Roger, K. (2017). Physicochemical and Sensory Properties of Ginger Spiced Yoghurt. Journal of Nutritional Therapeutics, 6(3), 68–74. https://doi.org/
10.6000/1929-5634.2017.06.03.2
AOAC. (2010). Official methods of analysis.Association of Official Analytical Chemists. 18th edition. Washington D. C. USA.
Aremu, S., & Nweze, C. (2017). Determination of vitamin A content from selected Nigerian fruits using spectrophotometric method. Bangladesh Journal of Scientific and Industrial Research, 52(2), 153–158. https://doi.org/10.3329/bjsir.v52i2.32940
Aribah, S. Al, Sanjaya, A. P., Muhammad, D. R. A., & Praseptiangga, D. (2020). Sensorial and physical properties of chocolate beverage prepared using low fat cocoa powder. AIP Conference Proceedings, 2219(May). https://doi.org/10.1063/5.0003435
Ashaver, V. A., Ariahu, C. C., Yusufu, M. I., Ariahu, E. C., & Gbuusu, B. (2023). Formulation of Aqueous Drinks Using Tigernut and Moringa Seeds : Effect of Adding Chemical Hurdles and Fortificants on Physico-Chemical and Rheological Properties. Asian Journal of Food Research and Nutrition Volume, 2(4), 847–862.
Beal, T., White, J. M., Arsenault, J. E., Okronipa, H., Hinnouho, G. M., Murira, Z., & Trias, J. (2024). The policy of compulsory large-scale food fortification in sub-Saharan Africa. Nutrients, 16(15), 2512. Available at: https://pmc.ncbi.nlm.nih.gov/articles/PMC11312076/
Beckett, S. T. (2011). Chocolate: Milk Chocolate. Encyclopedia of Dairy Sciences: Second Edition, 856–861. https://doi.org/10.1016/B978-0-12-374407-4.00099-6
Belewu, M. A., Muhammed-lawal, A., & Abdulsalam, K. (2014). Date-Coconut Drink : Physico-Chemical and Sensory Qualities D Ate -C Oconut D Rink. Daffodil International University Journal of Science and Technology, 9(2), 1–7.
Brouwer, I. D., Egal, A. A., Bourne, L. T., & Blaauw, R. (2021). Food fortification technologies: Influence on iron, zinc and vitamin A bioavailability and potential implications on micronutrient deficiency in sub-Saharan Africa. Food Research International, 142, 110201. https://doi.org/10.1016/j.foodres.2021.110201
Bristone, C., John Okafor, C., Halidu Badau, M., & Litini Kassum, A. (2018). Quality Evaluation of Nigerian Indigenous Based Food (Upursah: i.e. “Tiger nut composites flour”) from Tiger Nut, Sorghum, Sweet Potato and Soybean. Direct Research Journal Of Agriculture And Food Science, 6(8), 182–196. https://doi.org/10.26765/DRJAFS.2018.7845
Chakona, G., & Shackleton, C. (2019). Local setting influences the quantity of household food waste in mid-sized South African towns. PLoS One, 14(12), e0227379. Available at: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC383
0470/
Codex Alimentarius Commission. (2022). Standard for aqueous coconut products– Coconut Milk and Coconut Cream. Food and Agricultural Organization of the United Nation, World Health Organization, 2(4), 1–5.
Donovan, S. M., & Shamir, R. (2014). Introduction to the yogurt in nutrition initiative and the first global summit on the health effects of yogurt. In American Journal of Clinical Nutrition (Vol. 99, Issue 5). https://doi.org/10.3945/ajcn.113.073429
El-Bialy, E., Abd-Elkader, M., & Yousef, N. (2020). Non-Dairy Alternative Milk for People with Lactose and Casein Intolerance. Journal of Food and Dairy Sciences, 11(12), 347–353. https://doi.org/10.21608/jfds.2020.160395
Gambo, A., & Da’u, A. (2014). Tiger Nut (Cyperus Esculentus): Composition, Products, Uses and Health Benefits - A Review. Bayero Journal of Pure and Applied Sciences, 7(1), 56. https://doi.org/10.4314/bajopas.
v7i1.11
Giri, S. K., & Mangaraj, S. (2012). Processing Influences on Composition and Quality Attributes of Soymilk and Its Powder. Food Engineering Reviews, 4(3), 149–164. https://doi.org/10.1007/s12393-012-9053-0
Gonzlez-Tenorio, R., Fernndez-Diez, A., Caro, I., & Mateo, J. (2012). Comparative Assessment of the Mineral Content of a Latin American Raw Sausage Made by Traditional or Non-Traditional Processes. Atomic Absorption Spectroscopy, May 2014. https://doi.org/10.5772/28582
Hanks, A. S., Just, D. R., & Wansink, B. (2014). Chocolate milk consequences: A pilot study evaluating the consequences of banning chocolate milk in school cafeterias. PLoS ONE, 9(4), 1–7. https://doi.org/10.1371/journal.
pone.0091022
Hardiyanti, R., & Sari, A. R. (2020). The Effect of Garam Masala Levels Addition on Chocolate-Based Functional Beverage. Journal of Applied Food Technology, 7(1), 5–8. https://doi.org/10.17728/jaft.7132
Hema, V., Sinija, V. R., & Sanjana, K. (2022). Development of plant-based milk beverage from coconut and cashew nut milk. The Pharma Innovation Journal, 11(7), 3743–3748. www.thepharmajournal.com
Hymavathi, D. T., Roberts, T. P., Jyothsna, E., & Sri, V. T. (2020). Proximate and mineral content of ready-to-use minor millets. International Journal of Chemical Studies, 8(2), 2120–2123. https://doi.org/10.22271/chemi.2020.
v8.i2af.9065
Ilesanmi Adeyeye, E. (2016). Proximate, Mineral, And Antinutrient Compositions Of Natural Cocoa Cake, Cocoa Liquor and Alkalized Cocoa Powders. Journal of Advanced Pharmaceutical Science And Technology, 1(3), 12–28. https://doi.org/10.14302/issn.2328-0182.japst-15-855
Indiarto, R., Rahimah, S., Subroto, E., Putri, N. A. G., & Pangawikan, A. D. (2022). Antioxidant activity and characteristics of a cocoa drink formulated with encapsulated green coffee extract. International Journal of Food Properties, 25(1), 2477–2494. https://doi.org/10.1080/10942912.2022.2144883
Kaushal, M., Gupta, A., Vaidya, D., & Gupta, M. (2017). Postharvest Management and Value Addition of Ginger (Zingiber Officinale Roscoe): A Review. International Journal of Environment, Agriculture and Biotechnology, 2(1), 397–412. https://doi.org/10.22161/ijeab/2.1.50
Khan, S., Pandotra, P., Qazi, A. K., Lone, S. A., Muzafar, M., Gupta, A. P., & Gupta, S. (2016). Medicinal and nutritional qualities of Zingiber officinale. In Fruits, Vegetables, and Herbs: Bioactive Foods in Health Promotion (Issue December). Elsevier Inc. https://doi.org/10.1016/B978-0-12-802972-5.00025-1
Khuenpet, K., Jittanit, W., Hongha, N., & Pairojkul, S. (2016). UHT Skim Coconut Milk Production and Its Quality. SHS Web of Conferences, 23, 03002. https://doi.org/10.1051/shsconf/20162303002
Kliks, J., Leśniak, A., Spruch, M., Szołdra, S., & Czabaj, S. (2019). Quality characteristics of natural yoghurts produced with lactulose supplementation. Integrative Food, Nutrition and Metabolism, 6(3), 1–4. https://doi.org/10.15761/ifnm.1000253
Kwao-Boateng, E., Agyei-Boamah, M., Nyadjor, I., Agyemang, A. N. P., & Hanson, M. (2023). Assessing coconut milk as an alternative to cow milk in Ghanaian cuisines. Journal of the Ghana Institution of Engineering (JGhIE), 23(2), 44–50. https://doi.org/10.56049/jghie.v23i2.11
Marta, S., Laca, A., Laca, A., & Mario, D. (2023). Cocoa Bean Shell : A By-Product with High Potential for Nutritional and Biotechnological Applications.
Matin, A., Rahman, N., Islam, T., & Ahmed, F. B. H. (2020). Effect of adding coconut milk on the physicochemical, proximate, microbial, and sensory attributes of «Dahi». Ukrainian Journal of Food Science, 8(1), 49–57. https://doi.org/10.24263/2310-1008-2020-8-1-6
Mazumder, M. A. R., & Hongsprabhas, P. (2016). A review on nutrient quality of soymilk powder for malnourished population. Pakistan Journal of Nutrition, 15(6), 600–606. https://doi.org/10.3923/pjn.2016.600.606
McClements, D. J., Newman, E., & McClements, I. F. (2019). Plant-based Milks: A Review of the Science Underpinning Their Design, Fabrication, and Performance. In Comprehensive Reviews in Food Science and Food Safety (Vol. 18, Issue 6, pp. 2047–2067). https://doi.org/10.1111/1541-4337.12505
Mkambula, P., Mbuya, M. N., Rowe, L. A., Sablah, M., Friesen, V. M., Chadha, M., & Jefferds, M. E. (2020). The unfinished agenda for food fortification in low- and middle-income countries: Quantifying progress, gaps and potential opportunities. Nutrients, 12(2), 354. Available at: https://pmc.ncbi.nlm.nih.gov/articles/PMC7473077/
Moyouwou, A. N., Nain, C. W., Mahbou, P. Y., Mendi, S. D., & Imele, H. (2017). Physicochemical and sensory properties of pawpaw (Carica Papaya Linn) flavoured yoghurt. African Journal of Food, Agriculture, Nutrition and Development, 17(3), 12311–12324. https://doi.org/
10.18697/ajfand.79.15785
Oladele, A. K., & Aina, J. O. (2007). Chemical composition and functional properties of flour produced from two varieties of tigernut (Cyperus esculentus). African Journal of Biotechnology, 6(21), 2473–2476. https://doi.org/
10.5897/AJB2007.000-2391
Patil, U., & Benjakul, S. (2018). Coconut Milk and Coconut Oil: Their Manufacture Associated with Protein Functionality. Journal of Food Science, 83(8), 2019–2027. https://doi.org/10.1111/1750-3841.14223
Priyanka Aswal, A. S. & S. P. (2012). Yoghurt : Preparation, Characteristics, and Recent Advancements. Cibtech Journal of Bio-Protocols, 1(2), 32–44.
Regulations, F. fortification. (2021). Food fortification Regulations. Printed and Published by the Federal Government Printer, Lagos, Nigeria, 108(135), 3091–3108.
Rojo-poveda, O., Barbosa-pereira, L., Zeppa, G., & St, C. (2020). Cocoa Bean Shell — A By-Product with Nutritional. Nutrients, 12(3), 1–29.
Saleh, I., Abdelwahed, E. M., & El-ella, W. M. A. (2018). Fortification of Probiotic Stirred Yoghurt By Addition of Apple and Mango Pulps. Zagazig Journal of Agricultural Research, 45(2), 625–635. https://doi.org/10.21608/
zjar.2018.49185
Senbanjo, I. O., Olayiwola, I. O., Afolabi, W. A., & Senbanjo, O. C. (2022). Malnutrition: An underlying health condition faced in sub Saharan Africa: Challenges and recommendations. Annals of Medicine and Surgery, 82, 104769. https://doi.org/10.1016/j.amsu.2022.104769
Standard, F. fortification. (2021). Food Safety and Standards (Fortification of Foods) Regulations, 2018. Fortification Amendment, 3(1), 1–14.
Standards of Identity for Dairy Products _ MilkFacts_hPsVXL. (n.d.).
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, 6(3), 1–8. https://doi.org/10.1016/j.cscee.2022.100206
UNICEF (2023). Large-scale food fortification for the prevention of micronutrient deficiencies in children, women and communities. Available at: https://www.unicef.org/documents/large-scale-food-fortification-prevention-micronutrient-deficiencies-children-women
Usman, M. A., & Bolade, M. K. (2020). Quality Characteristics Of Imitation Yoghurt Produced From The Blends Of Milk From Cow , Coconut ( Cocos nucifera ), Soybean ( Glycine max ) and Almond ( Terminalia catappa ) Seeds. 8(9), 57–78.
World Health Organization (2022). Food fortification. Retrieved January 18, 2022, from https://www.who.int/health-topics/food-fortification
World Health Organization (2023). New WHA resolution to accelerate efforts on food micronutrient fortification. Retrieved May 29, 2023, from https://www.who.int/news/item/29-05-2023-new-wha-resolution-to-accelerate-efforts-on-food-micronutrient-fortification
World Health Organization Regional Office for Africa (2024). WHO Africa Nutrition Report highlights an increase in malnutrition in Africa. Available at: https://www.afro.who.int/news/whos-africa-nutrition-report-highlights-increase-malnutrition-africa
World Vision International (2025). Africa hunger crisis: Facts, FAQs, and how to help. Retrieved May 5, 2025, from https://www.worldvision.org/hunger-newsstories/africa-hunger-famine-facts
World Vision International (2025). Africa hunger crisis: Facts, FAQs, and how to help. Retrieved May 5, 2025, from https://www.worldvision.org/hunger-news-stories/africa-hunger-famine-facts
Yadav, A., Jaiswal, P., Jaiswal, M., Kumar, N., Sharma, R., Raghuwanshi, S., Prasad, G. B. K. S., & Bisen, P. S. (2015). Concise Review: Importance of Probiotics Yogurt for Human Health Improvement. IOSR Journal of Environmental Science Ver. II, 9(7), 2319–2399. https://doi.org/10.9790/2402-09722530
Yakum, K. N., Amove, J., Peter, A., Forwukeh, V. H., & Kemjie, L. (2022). Physicochemical and sensory properties of yoghurt from cow milk, soy bean milk, and tiger nut milk blends spiced with ginger powder. International Journal of Food Science and Nutrition, 7(3), 42–51.
Yakum, K. N., Ariahu, C. C., Ariahu, E. C., & Igoli, J. O. (2024). Physicochemical Properties of Fortified Coconut Milk-Based Chocolate-Like Drinks as Influenced by Cocoa Powder and Sugar Levels. American Journal of Food Science and Technology, 3(1), 19–29.
DOI: https://doi.org/10.22146/ifnp.105746
Article Metrics
Abstract views : 49
| 
views : 0
Refbacks
- There are currently no refbacks.
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Indonesian Food and Nutrition Progress (print ISSN 0854-6177; online ISSN 2597-9388) is published by the Indonesian Association of Food Technologists in collaboration with the Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada.
Indexed by:
