Chemical constituents and biological effects of coconut flour as a source of dietary fiber
1989
Almagro, M.T.
The chemical constituents and biological effects of coconut flour was evaluated in view of it being a potential source of dietary fiber. Coconut residue from a commercial coconut milk canning plant was brine-washed, milled and dried. The resulting coconut flour of 48-mesh fineness showed a protein content of 2.76% (5.06% moisture), a fat content of 37.2%, a crude fiber content of 31.68%, and a carbohydrate content of 54.64%. pH was 6.8 and WHC [water holding capacity] was found to be 3.83 ml water/g sample. Density determinations included a direct density, bulk density and hydrated density measurement for which coconut flour had the following values respectively: 0.187 g/ml, 0.268 g/ml, and 0.800 g/ml. Major sugar found in the insoluble fraction was identified as mannose (63%), only a trace of arabinose was identified with this major sugar. Soluble sugar fractions had mannose and glucose at 0.3% and 0.2% respectively. Total uronic acid and klason lignin values obtained were 0.8% and 0.9% respectively. Coconut flour increased fecal moisture content, lowered fecal density and serum cholesterol levels and reduced fecal transit time at 30% level of incorporation into rat diets.
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Эту запись предоставил University of the Philippines at Los Baños