Nutritional value and composition of the coconut
1985
Banzon, J.A. | Escarda, L.O.
The coconut was used as food at all stages of maturation; the endosperm varied in composition not only according to maturity but also according to location in the nut. A gradient existed from testa side to cavity side. These variations in composition were important considerations in the processing and utilization of coconut. Although coconut oil was largely made up of saturated fats, it was low in C18 fatty acids. The fatty acids from younger nuts had a high content of linoleic acid. Unrefined coconut oil had a high content of tocopherols but this greatly reduced by the refining process. Oil from mature nut parings could provide the necessary amount of polyunsaturates in Philippine filled milks. The composition of coconut milk/cream, flour, water etc., influenced their utilization and necessarily their nutritional value
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