NUTRITIVE ATTRIBUTES OF COCONUT FRUIT JUICE AS ADDITIVE TO YOGHURT

The enhancement of yoghurt quality and nutritional attributes through additives is increasingly important in functional dairy products. This study evaluated the phytochemical contents of coconut fruit juice (CFJ) and its effect on the proximate composition and fatty acid profile of yoghurt. Fresh cow milk was inoculated with standard yoghurt starter cultures (Lactobacillus bulgaricus and Streptococcus thermophilus) and treated with five CFJ inclusion levels (0, 5, 10, 15, and 20 ml per 100 ml yoghurt) in a Completely Randomised Design. Parameters assessed included physicochemical, proximate, vitamin, and fatty acid properties. Results showed that CFJ is rich in phenols, flavonoids, saponins, alkaloids, glycosides, and anthocyanins, with phenols most abundant. Proximate analysis indicated that moisture and crude protein increased significantly with higher CFJ inclusion, while crude fat, carbohydrate, fibre, and ash decreased (P < 0.05). Physicochemical evaluation revealed progressive reductions in titratable acidity and free fatty acids with CFJ addition (P < 0.05). These findings suggest that CFJ fortification improves yoghurt’s nutritional balance by lowering fat and enhancing protein and hydration, while providing antioxidant phytochemicals with potential health benefits. The 15 % CFJ inclusion level achieved the best balance between nutritional enhancement and product stability. Beyond macronutrient improvement, CFJ incorporation is expected to confer antioxidant protection, improved hydration, reduced fat, and enhanced protein availability, aligning with consumer demand for healthier dairy products. In conclusion, CFJ fortification is a promising strategy for producing value-added yoghurt with improved nutritional quality and functional benefits, with 15 % inclusion recommended as optimal for production and processing.