Original scientific paper DOI: 10.17508/CJFST.2022.14.2.13
Physical, Chemical and Functional Properties of Flakes from Coconut Flour
Abiola Tanimola1*, Atinuke Adekunle-Aremu1, Oluwatomilola Bolaji1, Femi Oludemi1, Kudirat Ibrahim2
1Food Science and Technology Programme, College of Agriculture, Engineering and Sciences, Bowen University, Iwo, Nigeria
2Federal College of Agriculture, Moor Plantation, Ibadan, Nigeria
| ARTICLE INFO | ABSTRACT |
| Article history: Received: November 09, 2021 Accepted: May 16, 2022 |
Coconut flour is the pulverized residue obtained after the extraction of milk from coconut copra, regarded as coconut waste. The objective of this study was to find a use for this underutilized industrial waste by producing flakes from coconut flour using different binding agents and to evaluate their physical, functional and chemical properties. Coconut flour was produced from coconut copra, followed by processing of six batches of coconut flakes with different binders (xanthan gum, guar gum, ofor seed gum, achi seed gum and cassava starch) and a control sample with no binding agent. The proximate composition, mineral content, caprylic acid, colour and functional properties of the coconut flake samples were evaluated using standard methods. The crude protein, ash, crude fat, crude fibre and moisture content of the coconut flakes ranged from 8.46-10.21%, 1.01-1.40%, 0.94-0.99%, 2.55-2.82% and 1.89-2.45% respectively. The binding agents had a significant effect in retaining the aroma compound (caprylic acid) of the coconut flakes (1.48 – 2.45%), compared with the sample without a binding agent (1.37%). The calcium, iron, magnesium and sodium content in coconut flake samples ranged from 2.71 to 4.52 mg/100g, 1.57 to 2.06 mg/100g, 9.58 to 10.53 mg/100 g and 502 – 943 mg/kg respectively. The binding agents had no significant effect on the bulk density (0.13 to 0.15 g/cm3), but significantly increased the water absorption capacity of the coconut flakes from 78.23% to 126 – 164%. The L*, a* and b*colour parameters of the coconut flakes ranged from 72.41 to 93.38; -0.12 to +4.89 and 10.04 to 21.95 and the colour difference (delta Chroma), colour intensity and hue angle varied from 1.90 to 12.07, 6.75 to 24.17 and 77.13-91.44 respectively. This study showed that coconut flakes, a nutritious and less dense meal can be produced from coconut flour with or without a binding agent, which could serve as a breakfast meal or snack. |
| Keywords: coconut flour binding agents coconut flakes breakfast meal snack nutritious meal |