Published Paper Details:

Abstract: Squash is a non-alcoholic beverage which has 7g of fiber, 89% saturated fat, and 150 ml of coconut sprout extract and 150 ml of tender coconut water and it also includes two ml of ginger, 2ml of lemon, and 0.1 ml of sodium benzoate. Before serving, it is diluted. Coconut sprout squash is indeed a naturally high energy drink that is quite nutritious. The goal of this study was to construct a squash with coconut sprout extract, tender coconut water, lemon juice, and ginger juice. To determine the most appropriate boiling methodology for generating coconut sprout squash and to assess the overall acceptability of squash in prepared sample A. In comparison to sweet orange squash, sample A had the highest squash score. Sample A had the greatest protein and carbohydrate score. The sample A had the highest overall acceptance. The prepared sample is placed in a glass bottle and air cooled separately on wooden planks. In physiochemical and sensory evaluation, sample A was preferable. The samples are tested for proximity and microbiological contamination. The formulated coconut sprout squash contains a significant level of Omega 3 fatty acid, making it an ideal for people with colorectal cancer and high blood pressure.