Proximate Composition and Calcium Content of Adlai (Coix lacryma-jobi L.)- Pili (Canarium ovatum L.) Drink.

The development of indigenous plant-based drink is one of the fastest emerging trends in functional food product development. The study aims to develop a drink from Adlai (Coix lacryma-jobi L.) and Pili (Canarium ovatum L.). The adlai grain and pili nut were processed into a blend. Their proximate composition as well as calcium content were analyzed following the AOAC (2000) and the dry ash extraction method, and inductively coupled plasma optical emission spectrometry, respectively. The adlai-pili blend showed lower proximate composition and calcium content than commercial plant-based drinks. Its potential to be a substitute sustainable drink warrants further investigation. [ABSTRACT FROM AUTHOR]