Nutritional improvement and upgrading of the food uses of coconut residue flow
1995
De Leon, S.Y. | Panlasigui, L.N. | Halos, S.C. | Aguinaldo, A.R. | Go, K.H. (Philippines Univ. Diliman, Diliman, Quezon City (Philippines). Food Science and Nutrition Dept.)
Residue from aqueous processing of coconut (Cocos nucifera Linn.) endosperm was used in the production of protein-rich microbial biomass through solid substrate fermentation. Nutritional evaluation of the proteinaceous biomass showed that it may be considered a good protein source. The true digestibility (TD), biological value (BV), and net protein utilization (NPU) of the biomass were determined using the balance method, employing two groups of male albino rats. Experimental and control diets containing 10 percent protein from the biomass and casein, respectively, were fed to the rats. Urine and fecal samples were pooled, digested, and analyzed for nitrogen. The biomass had a TD of 95.70 percent, BV of 78.43 percent, and NPU of 75.55 percent compared to the control diet's TD of 96.68 percent, BV of 80.55 percent and NPU of 78.08 percent. Packaging and storage studies sought to determine the shelf life of coconut residue flour (CRF) and protein-riched coconut residue flour (PECRF). The sorption isotherm of both flours, which were determined using Proximity Equilibrium Cell, were sigmoidal. The critical moisture content for CRF was 8.5 percent db, while for PECRF, 4.0 percent db. The shelf life of PECRF was estimated using the Half-Value Period (HVP) method. Results showed that PECRF packed in 0.003-in and 0.004-in thick low density polyethylene bags has a shelf-life of 400 and 475 days, respectively, at 28 deg C and 85 percent relative humidity. The shelf life of PECRF may be extended significantly if the fat content of the product is reduced
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