Chemical composition, protein digestibility and sensory acceptability of coconut-almond nut beverage blends: A plant-based alternative

• Coconut-almond beverage (CNM-ANM) had favorable nutritional and sensory properties. • Blending caused 25.33% increase in protein and 11% improvement in digestibility. • A 3:1 CNM-ANM blend ratio had top consumer acceptance, comparable to soy. • A 240 mL serving provides about 24–36% of children recommended daily protein needs. • Protein digestibility of CNM-ANM may be improved with proper pre-treatment methods. The increasing demand for cow's milk alternatives has spurred the development of plant-based beverage options. Almonds and coconut are promising ingredients due to their high protein content and consumer appeal. This study was aimed to develop a plant-based dairy alternative by combining almond and coconut beverages. Five formulations were prepared with varying ratios of 100:0, 50:50, 75:25, 25:75 and 0:100 %, and pasteurized (75°C for 15 min). The chemical composition, protein digestibility and consumer acceptability were assessed using standard methods. Results indicated that unblended almond beverage had higher levels of crude protein (3.15 g/100 g), crude fiber (0.34 g/100 g), potassium (68.93 mg/100 g), calcium (32.67 mg/100 g), and vitamins C, and E compared to coconut beverage, with no significant difference (P > 0.05) in vitamin B-group content. Unblended coconut beverage (100 %) received higher sensorial acceptability scores. Blending coconut with almond significantly enhanced (P < 0.05) the protein and micronutrient composition across different blend ratios. The 75:25 coconut–almond beverage blend exhibited a balanced nutritional profile, improved in-vitro protein digestibility (26.28%), superior overall acceptability, and potential contribution of 24–36% of RDA for protein in school-children, making it a promising alternative to traditional dairy milk.