article · Indonesian Food and Nutrition Progress
Locally available coconut fruits and cocoa beans were processed into plain and sweetened coconut milk chocolate drinks to evaluate their potential as vehicles for micronutrient delivery and to reduce post-harvest crop losses. Formulations were developed under standard hygienic and manufacturing practices, with fortified versions enriched using potassium iodide, iron sulphate, and retinol palmitate in accordance with global food fortification standards. Laboratory evaluations showed that the inclusion of cocoa powder and fortificants significantly raised proximate nutritional values, yielding protein contents between 3.4 and 4.0 grammes per 100 grammes and carbohydrate contents between 4.8 and 5.6 grammes per 100 grammes. Fortified samples achieved measurable increases in potassium, iron, iodine, and provitamin A compared to unfortified formulations. The resulting beverages demonstrated nutritional profiles suitable for addressing protein-energy malnutrition and common micronutrient deficiencies.
Micronutrient deficiencies and protein-energy malnutrition remain critical health challenges for children and pregnant mothers in sub-Saharan African countries. By transforming locally sourced coconut and cocoa into nutrient-dense, fortified beverages, food systems can simultaneously reduce agricultural post-harvest losses and provide accessible, enriched dietary options for vulnerable populations.
This work demonstrates an applied, laboratory-tested formulation for fortified functional beverages targeting nutritional intervention programmes and food manufacturers. The formulations could be adopted by public health agencies or commercial beverage producers operating in resource-limited settings to combat specific dietary deficiencies. Because the findings are currently limited to laboratory-scale processing and compositional quality analysis, further pilot manufacturing and sensory testing would be required prior to market deployment.
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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.
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DOI: 10.22146/ifnp.105746
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