Proximate Analysis and Sensory Evaluation of Milk Drink Produced from Cashew Nut (Anacardium occidentale) and African Black Plum (Vitex doniana)

The main objective of the study was to evaluate proximate attributes and sensory properties of milk drink produced from cashew nut (Anacardium occidentale) and African black plum (Vitex doniana).Specifically, the study determined proximate attributes, vitamins, mineral, flavonoid content and sensory properties of the milk drink. Cashew nuts were bought from Oba market in Nsukka, Enugu State. The cashew nuts were washed thoroughly and soaked for eight hours and stored in the refrigerator. The cashew nuts were washed thoroughly the second time ground with a food blender to obtain the milk. The vitex doniana was washed thoroughly in salted water rinsed thoroughly, skinned and deseeded. Water was added to the pulp, the pulp was pasteurized. The cashew nut milk and vitex doniana pulp were mixed with honey and blended. The instrument used for data collection was the use of standard scientific method of chemical analysis of AOAC, 2010 and an organoleptic test template of 9-point hedonic scale was used. Findings reveal that the drink (drink made with cashew nut and African black plum and honey ( DRMC )is high in energy (289.58 kcal), crude protein (5.85%), fat (10.15%) ash (2.43%) carbohydrate(8.85%) crude fibre(4.01%) moisture(84.77%)zinc (198.33 μg/100g). iron (3821.04μg/100g); potassium (17.58mg/100g), vitamin A, B,C,E, flavonoid(0.65mg/100g) and low level phytate (1.18mg/100g). The produced drink is therefore rich in nutrients and was highly accepted ( X= 8.6), texture rated ( X= 8.4), appearance ( X= 7.8), taste ( X = 8.8). Base on the findings three recommendation were made.