By-products

Coconut Flour

Coconut flour is a unique product prepared from coconut residue obtained after the extraction of coconut milk. It is a rich healthy source of dietary fiber which can be used as bulking agents, filling agents and as a substitute for wheat, rice and potato flour at certain levels and the flour can also be incorporated into various food products like baked products, snack and extruded foods and steamed products. Coconut flour is considered as a good source of fiber and protein. It contains about 600 g total dietary fibre/kg in which 560 g insoluble and 40 g soluble fibre/kg. It was found that the glycemic index of coconut flour supplemented foods decreased with increasing levels of dietary fiber from coconut flour (Trinidad et al. 2003; Trinidad et al. 2006). It was found that the amount of wheat flour used for noodles making in Asia accounts for about 40% of the total flour consumed, hence coconut flour can be incorporated up to 20% into wheat flour noodles in order to improve its health benefits. (Gunathilake and Abeyrathne 2008). The coconut flour is loaded with numerous nutrients and it is free from gluten and phytic acid. The health benefits of coconut flour includes protection against strokes, significant reduction in blood pressure, enhanced energy production and it also boosts thyroid function, balances blood sugar and insulin level, cleanses the body’s internal systems.

Coconut Protein Powder

Coconut protein powder can be made from the waste generated during the production of virgin coconut oil, which is known as coconut wet processing waste. To achieve effective instability of the coconut milk emulsion, fresh and mature coconut milk is treated with protease (100 tyrosine units/liter of coconut milk) for 2 hours. To get cream, coconut skim milk, and solid protein, enzyme-treated milk is centrifuged at 7,000 rpm. Further, skim milk and solid protein is thoroughly mixed in the ratio of 8:2 v/w, homogenized and fed into a spray dryer. Then the protein powder is collected through a cyclone separator. Coconut protein powder had a high protein level of approximately 33% and a low fat content of 3%. The protein powder demonstrated better emulsifying properties than skim milk protein and could hold more water and swell more than other dietary fibers (Naik et al. 2012; Raghavendra et al. 2004).

Copra Meal Cake

Coconut oil is produced by extracting oil from copra, which is dried coconut flesh. When the oil is expelled mechanically the residue is called copra cake and if this is then solvent extracted to increase the yield of oil, the product is called copra meal. These copra by-products are valuable protein sources in animal feeds, especially dairy feed.