Young coconut water consumption is linked to its hydrating and nutritional properties which vary across varieties and stage of nut maturity. This study investigated physicochemical change during nut maturity at 3, 6 and 9 months for five coconut varieties consumed in Benin: Grand Ouest africain (GOA), green hybrid (HV), red hybrid (HR), yellow hybrid (HJ), pure green hybrid (HVP). A total of 810 samples were analyzed for water volume, soluble sugars, pH, mineral content (Ca2+, Mg2+, K+, Na+, Fe2+). Results obtained showed that HV, HVP and GOA varieties contain high volume of liquid endosperm (217 to 435 ml) at 3 months 3 with a decline across maturity stages. pH value remained acidic (4.91 - 6.04) for all varieties whatever the maturity stage ranging. Soluble sugar content declined over time except for HVP which showed no significant variation. Mineral content showed that whatever the stage of maturity, calcium is the most abundant, followed by potassium, sodium, and magnesium. Principal component analysis and hierarchical clustering revealed distinct varietal profiles, highlighting HV as the most water-rich, HVP and HJ were the sweetest. This study provided an important insight dataset into physicochemical characteristics of five young coconut water of five varieties consumed in Benin.
Daa-Kpodé et al. (2026) studied this question.