No abstract

The purpose of this study was to determine the biochemical characteristics of coconut water during germination. The three cultivars most used worldwide were studied; West African Tall 'WAT', Malaysian Yellow Dwarf 'MYD' and improved 'PB121 + ' hybrid. Germinated 'MYD' and 'PB121 + ' had the greatest physical characteristic (water weight). As for the chemical parameters, the amounts of total sugar fluctuated from 25.60 mg/ml to 50.85 mg/ml while the amount of ashes and pH varied from 0.25% to 0.47% and 6.36 to 6.97 respectively. Coconut water from the 'WAT' and from the 'PB121 +' hybrid which is richer in sugars and ashes is appropriate for vinegar making. It could be also used as an additive in food for children suffering from mineral deficiencies.