Evaluation of Mineral, Vitamin and Sensory Quality Characteristics of African Breadfruit-Corn Milk

Abstract

African breadfruit-corn milk was subjected to mineral, vitamin and sensory evaluation using very popular plant milk (soymilk) as a control. The contribution effect of the constituent corn milk and breadfruit milk was positive in both nutrient and sensory attributes. The African breadfruit-corn milk was significantly (p<0.05) higher than the soymilk in sodium, calcium, potassium, magnesium, manganese, iron and zinc, while the soymilk was significantly (p<0.05) higher in copper. The breadfruit-corn milk was also significantly (p<0.05) higher in vitamin A, vitamin B₂ and vitamin B_3, while the soymilk was significantly (p<0.05) higher in vitamin C. There was no significant (p>0.05) difference in vitamin B₁ content of the two milk samples. Sensory acceptability test showed that there were no significant (p>0.05) differences in color, texture, taste, aroma and overall acceptability of breadfruit milk and soymilk, suggesting that African breadfruit-corn milk can be the good substitute for soymilk.