Effects of processing on protein nutritive quality of coconut Cocos nucifera products

Plant Foods Hum Nutr. Winter 2003;58(1):15-25. doi: 10.1023/a:1024006620501.

Abstract

Pared, comminuted and blanched coconut meat was freeze-dried at 25 degrees C for 24 hours and pulverized. Whole coconut meal was solvent extracted with n-hexane to yield a defatted meal while full-fat coconut protein concentrate (FFC-PC) containing 27.60% protein was prepared by alkali extraction of undefatted meal followed by isoelectric precipitation. Defatted coconut meal had a significantly (p < or = 0.05) lower crude fat but higher protein content than whole coconut meal. Similarly, FFC-PC had a significantly (p < or = 0.05) higher protein but lower carbohydrate content than whole coconut meal and defatted coconut meal. Whole coconut meal, defatted coconut meal and FFC-PC had PERs of 1.98, 2.18 and 2.48 respectively, with NPRs of 2.86, 3.28 and 3.92, respectively. Protein digestibility values of 88.75%, 89.30% and 94.02% were obtained for whole coconut meal, defatted coconut meal and full-fat coconut protein concentrate, respectively. Growth response of animals showed that FPC-PC was superior to all other test diets.

MeSH terms

  • Animals
  • Cocos / chemistry*
  • Dietary Proteins / analysis
  • Dietary Proteins / standards*
  • Digestion
  • Food Analysis
  • Food Handling / methods*
  • Food-Processing Industry / standards
  • Male
  • Nutritive Value
  • Plant Proteins / chemistry
  • Plant Proteins / standards*
  • Random Allocation
  • Rats
  • Rats, Wistar

Substances

  • Dietary Proteins
  • Plant Proteins