Journal ArticleDOI
Effects of processing on protein nutritive quality of coconut Cocos nucifera products.
H.D. Mepba,S. C. Achinewhu +1 more
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TLDR
Growth response of animals showed that FPC-PC was superior to all other testdiets, and it was found that FFC-PC had a significantly higher protein but lower carbohydrate content than whole coconut meal and defatted coconut meal.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.read more
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Nutrient content of four edible wild plants from west Africa
TL;DR: In this paper, the authors analyzed four non-cereal plant foods including diyan kwakwa (nut of coconut palm, Cocos nucifera L.), muricin giginya (young shoot of Borassus aethiopum), tsamiya biri (fruit of the tree, Tamarindus indica), and yari (a mixture of lichens, mainly Rimelia reticulate) that grows on ebony trees (Diospyros mespiliformis).
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Physicochemical and emulsion properties of edible protein concentrate from coconut (Cocos nucifera L.) processing by-products and the influence of heat treatment.
TL;DR: The physicochemical and emulsion properties of the edible coconut protein concentrate (CPC) obtained from coconut wet processing by-products were evaluated in order to characterize the protein Native CPC and heat-treated CPC (CPCH) were used as an oil-in-water emulsifier at a constant protein concentration of 2% in systems containing 10% (v/v) virgin olive oil or sunflower oil at pH 69 as mentioned in this paper.
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Optimization of coconut protein deamidation using protein-glutaminase and its effect on solubility, emulsification, and foaming properties of the proteins
TL;DR: In this paper, the optimization of deamidation by protein-glutaminase (PG) on coconut protein (CP) and its effect on protein properties were studied using response surface methodology (RSM).
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Harry Belafonte and the secret proteome of coconut milk.
TL;DR: This unique set of data could be the starting point for nutritionists and researchers involved in nutraceutics for enucleating some proteins responsible for some of the unique beneficial health effects attributed to coconut milk.
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Effects of different extraction methods on structure and properties of soluble dietary fiber from defatted coconut flour
TL;DR: In this paper, the authors evaluated the effects of enzymatic-chemical extraction (EC-SDF), subcritical water extraction (SDF) and ultrasonic chemical extraction (UC)-SDF processes on the yield, chemical composition, structural characterization, flow behavior, physicochemical, and functional properties of soluble dietary fiber from defatted coconut flour (DCF).
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