Evaluation of coconut cultivars and hybrids for proximate composition and processing qualities
1989
Del Rosario, R.R. | Malijan, C.M. | Fuentes, R.A. | Clavero, M.R. (Philippines Univ., Los Banos, College, Laguna (Philippines). Inst. of Food Science and Technology)
Thirty-two coconut cultivars and hybrids were analyzed for proximate composition, fatty acid composition, total and reducing sugars. Results showed a wide variation in proximate composition especially in oil, protein and crude fiber content. The total and reducing sugars were found to cover a limited range. The fatty acid composition showed predominantly lauric acid oil ranging from 40.98% for Orange Dwarf x (Tambolilid x Macapuno) to 58.09% for Pascual Green Dwarf x Orange Dwarf and Var107. Variation among the unsaturated fatty acids was found minimal
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