Formulation and Assessment of Cashew Kernel Milk as an Alternative to Cow’s Milk

Abstract

Dairy free milk alternative was produced from tree nuts and legumes with high nutritional value, lactose free, cholesterol free and unsaturated fats unlike the mammalian milk. Dairy free milk alternative was obtained from cashew nut, coconut while skimmed milk from cow was used as reference standard. The prepared milk samples were analyzed for proximate, minerals and sensory attributes. The result revealed a reasonable amount of protein (12.26%) and coconut milk for cashew milk, 11.17% for soymilk, 8.52% for coconut milk while the standard cows skimmed milk, values obtained for cashew milk of 72.67%, soymilk and coconut milk was 64.22% contain the highest of 0.69 for ash while the plant milk also contain appreciable quantity which is directly related to the mineral content of the milk alternative. Cashew nut milk had the lowest pH values of 6. 10 and the lowest specific gravity of 1.010 g/cm3 . Fat content was high for cashew nut milk compared with the other milk samples. Sensory evaluation performed indicated that cashew milk was most preferred for the attributes of colour, mouthfeel while it ranked next to skimmed milk in taste and flavor. Cashew milk was ranked highest with values of 8.33 for overall acceptability compares well with skimmed milk with the value of 8.46 while the other milk alternatives had the values of 6.22 and 6.44 for soy milk and coconut milk respectively. The results therefore indicate that cashew milk can be used as alternative to dairy milk.