Evaluation of Nutritional Composition of Defatted Coconut Flour Incorporated Biscuits

Pathirana, H. P. D. T. Hewa; Lakdusinghe, W. M. K.; Yalegama, L. L. W. C.; Chandrapeli, C. A. T. D.; Madusanka, J. A .D.

doi:10.37833/cord.v36i.427

Cited by 3 publications

(3 citation statements)

References 14 publications

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“…This result agrees with report presented by Okoye et al [12], who reported that high fibre flour turn to hydrophilic. The results presented here is higher ( but within the acceptable limits) due to addition of coconut flour which further increased the hydrophilic property of the flour [35]. "The moisture content of flour is important for two reasons.…”

Section: Moisture Contentmentioning

confidence: 55%

“…"Coconut has a glycemic lowering effect. Low glycemic index (GI: 35) food particularly such containing high dietary-fiber, has been demonstrated to moderate postprandial blood glucose and insulin responses enhancing blood-glucose and lipid concentrations in humans and patients having diabetes mellitus" [13]. "Moreover, coconut is known for the production of coconut milk, coconut oil and flour.…”

Section: Introductionmentioning

confidence: 99%

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Characteristics of Whole Wheat, Red Kidney Bean and Defatted Coconut Flour Blends and Its Application in Bread Production

Forwoukeh,

Amove,

Yusufu

2023

AFSJ

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Aim: To evaluate the functional, proximate and anti-nutrient content of flour blends and sensory properties of bread produced from blends. Methodology: Flour was prepared from whole wheat (WW), red kidney bean (RKB) and coconut fruit (CF). It was than blend as follows: S1 (100% refined wheat), S2 (100% WW), S3 (90% WW, 5% RKB and 5% CF), S4 (85% WW, 10% RKB and 5% CF), S5 (80% WW, 15% RKB and 5% CF), S6 (75% WW, 20% RKB and 5% CF). Blends were subjected to functional, proximate and anti nutrient content analyses. Also the sensory attributes of breads produced from blends were determined. Results: Water absorption, oil absorption, swelling, foaming, foaming stability and emulsification capacity increased respectively from 0.62±0.06g/ml (S1) to 0.92±0.01 g/ml (S6), 0.96±0.02g/ml (S1) to 1.42±0.03 g/ml (S6), 1.05±0.01 (S1) to 1.73±0.01 (S6), 11.47±0.02% (S1) to 13.20±0.05% (S6), 50.93±0.01% (S1) to 53.47±0.01% (S6), 41.43±0.03% (S1) to 43.36±0.01% (S6) while bulk density decreased from 0.84±0.01g/ml (S1) to 0.60±0.02g/ml (S6). Moisture, ash, fat, fiber, and protein content increased respectively from 12.23±0.03% (S1) to 13.44±0.01% (S6), 0.66±0.01% (S1) to 1.66±0.02% (S6), 0.22±0.3% (S1) to 2.57±0.01% (S6), 0.67±0.26% (S1) to 4.34±0.02% (S6), 10.70±0.12% (S1) to 13.06±0.03% (S6) while carbohydrate decreased from 75.52±0.33% (S1) to 64.93±0.04% (S6). Phytate, oxalate and tannins content increased respectively from 0.03±0.00mg/100g (S1) to 1.09±0.01mg/100g (S6), 0.02±0.02mg/100g (S1) to 0.14±0.01mg/100g (S6), 0.01±0.01mg/100g (S1) to 0.09±0.01mg/100g (S6). In term of overall acceptability sample S1 and S3 showed no significantly different (p > 0.05). Conclusion: Addition of red kidney beans and coconut flour into whole wheat had significant (P<0.05) impact on the functional, proximate characteristic of flour. There sensory scores showed S3 to be suitable for bread.

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Section: Moisture Contentmentioning

confidence: 55%

Section: Introductionmentioning

confidence: 99%

Characteristics of Whole Wheat, Red Kidney Bean and Defatted Coconut Flour Blends and Its Application in Bread Production

Forwoukeh,

Amove,

Yusufu

2023

AFSJ

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“…It is a low-cost product with high nutritional significance. Coconut flour is a potential ingredient in biscuit manufacture [56]. New food formulations harnessing the nutritional benefits arising from the dietary fiber in the coconut flour are appearing in markets of developed countries [57].…”

Section: Coconut Flourmentioning

confidence: 99%

Coconut: Nutritional and Industrial Significance

Samarajeewa

2024

Food Science and Nutrition

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The purpose of this chapter is to collate the current knowledge on the usefulness and nutritional value of coconut food products. The coconut palm grows in the tropical regions of the world. The coconut kernel is a major source of lipids, proteins and functional dietary components. Coconut occupies the ninth position supplying 2.6 metric tons of oil to the vegetable oil market. The coconut kernel is consumed fresh or in other edible forms. The desiccated coconut, virgin coconut oil and coconut water with nutraceutical value are gaining new markets as functional foods. Virgin coconut oil is recognized for its nutritional significance. Nut water is a nutritious natural beverage. Coconut milk, virgin coconut oil and coconut flour possess antioxidant properties. Coconut sugar products are of low glycemic index. Fermentation of the sap yields coconut wines, coconut vinegar and distilled spirits. Modern society prefers natural coconut-based foods over processed food formulations containing additives. As an industrial crop, coconut generates income to the countries engaged in cultivating, processing and exporting the products. The usefulness of coconut arising from its nutritional and industrial significance is only partly understood in the modern world.

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