Agriculture Reference
In-Depth Information
Figure 9.5. Coconut sap collection from the inflorescence of coconut.
dried stem-bark of the Hal tree ( Vateria copellifera ) is pop-
ularly used in Sri Lanka to preserve coconut sap (Purnomo
and Mufida, 2004; Joze et al., 2008). Coconut sap with a pH
of above 5.5 is ideal for sugary products, while that with a
pH of 4-5.5 is suitable for sap syrup. The sap with a pH
Fernando, 1989; Jayasekara, 1990; Dhamodaran et al.,
1993; Ediriweera, 1996). Out of all the major minerals
present,
potassium
plays
an
important
role
in
the
characteristic taste of nut water (Nathanael, 1952).
When the tender nut is 7-8 months old, the nut water
gives the appropriate balance between reducing sugars and
sucrose (Table 9.4). At this age, nut consists of nut water
with a total sugar content of 5-6%, of which 95-97% is
invert sugar. It is estimated that about 17.4% daily calories
intake of adults can be fulfilled by consuming about 100 ml
of nut water (Wimalasekara et al., 1998). Tender nut wa-
ter, a naturally sterile product, could be useful as an oral
rehydration medium that may help to keep the body cool.
It has also been claimed to be a plasma volume expander
and electrolyte replenisher in both human and veterinary
medicine. In the traditional Ayurveda medical system, ten-
der nut water from the 'King' coconut variety is considered
as a cure against intestinal disturbances.
<
4, which may have undergone considerable fermentation,
is suitable as raw material for fermented products such as
arrack and vinegar (Jayasekara, 1997).
For processing of sugary products, the sap is boiled in
open pans at 105 C for 3-4 hours; after boiling, the solu-
tion becomes more viscous. Depending on the ratio between
sucrose and reducing sugars, the sap may be turned either
into brown sugar or sap syrup. On average, 1 liter of sap
yields 150 g of brown sugar. Brown sugar from coconut
sap has been widely used as an ingredient in many Indone-
sian culinary practices mainly due to the specific taste and
flavors imparted onto the end products. For instance, it is
an important ingredient for sweet soy sauce ( kecap ma-
nis ) and intermediate moist meat ( dendeng ) in Indonesia
(Purnomo, 2007).
Coconut oil
The principal nutrient component of coconut kernel is oil.
The bulk (
98%) of the matter in coconut oil is triacylyc-
erols (TAG), which are mostly medium-chain triglycerides
(MCT). Unlike the triglycerides esterified with long-chain
fatty acids, MCT are smaller in molecular size and may
require less energy and fewer enzymes to break down for
digestion (Babayan, 1987), thus making them an excellent
source of rapid energy.
The most dominant TAG molecular species of co-
conut oil are trilaurin (21%), dilauryl caprin (17.5%), and
COCONUT NUTRITION
Tender coconut water
Food and drinks from coconut are healthy and nutritious.
The nut water from tender coconut is delectable as well
as refreshing. It is rich in sugars, minerals (potassium,
magnesium, and calcium), vitamins B and C, and amino
acids (mainly glutamic and arginine) (Jayasekara and
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