Physical, nutritional and functional quality of defatted coconut residue from four coconut (Cocos nucifera L.) varieties; as a dietary supplement for the food industry
Abstract
The value addition to the by-products enhances the profitability of the industry with a zero-waste concept. Defatted desiccated coconut flour (DCF) is a residue after the extraction of virgin coconut oil (VCO). This research aims to identify the effect of a variety of coconuts on the physical, nutritional and functional quality of DCF compared to whole wheat flour (WWF). Mature coconuts of four different varieties: Tall×Tall (TT), Ran Thambili (RT), San Ramon (SR), and Gon Thambili (GT) were used for the VCO extraction process by the cold press extraction followed by conversion of residue into flour (DCF). The average residue recovery is 15.33 ± 0.41% (p>0.05). The particle size of DCF is significantly higher than WWF, and only 23.16% of DCF is at the 250 µm level. The highest wettability (27.46±0.00 s) and swelling capacity (49.00±0.00 ml) have been identified in GT with a significantly (p<0.05) lower bulk and tapped density. The oil content (13.74 ±1.84%) and protein content (15.63±0.54) of GT were significantly low. SR and TT showed the highest protein and ash contents, 22.07±0.63 %, and 6.81±0.67% respectively. DCF is a valuable fiber supplement (18%). The best physical properties were identified in GT varietal flour, while the best nutritional values were observed in SR and TT varietal flours. The best functional properties, including phenolic content, were exhibited by GT, RT and ST (1.04 ±0.09 mg GAE /g). Therefore, the results conclude that DCF is a nutrient-rich dietary supplement, high fiber and minerals with functional qualities suitable for food products fortification. Further, the quality characteristics are varied due to the inter-varietal effects of the coconut palm.
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