‘Wara’ was produced using soymilk and coconut milk at different ratio, 90:10, 80:20,100Soy, 70:30 and 50:50(Soy: Coconut) respectively. The samples were subjected to analysis for proximate composition and sensory evaluation using standard methods. The sensory evaluation results revealed that all the samples were acceptable, with the sample comprising of 50% soymilk and 50% coconut milk being the most acceptable with the protein content 19.37±0.15 fat content 7.15 ±0.02,fiber content 0.55 ± 0.01,ash content 1.64 ± 0.04 and moisture 50.34 ± 0.02 . It was therefore recommended that acceptable ‘wara’ could be produced from soymilk and coconut milk blends.
