MINIMAL PROCESSING OF RAW COCONUT MEAT

1.Introduction:

Coconut (Cocos nucifera Linn.) is widely known as the tree of life, due to its significant
contribution to human life from all of its meat, water, husk, shell, wood, leaves, spikelet, etc.
Every part of the palm is utilized for the benefit of human race and its fruit particularly provides
important constituent of food which is indispensable in every household (Magat, 1999). Fibers
from the husk are used for brushes, mats, twine, rope, stuffing for mattresses and upholstery, and
for caulking boats (Anon., 1990). Coconut is currently grown in nearly 90 countries spread along
the tropical belt; about 10 million families rely on coconuts as their main source of food and
incomes (Anon., 2004).
The health and nutritional benefits that can be derived from consuming coconuts are
unique and compelling. Coconuts are used freely as a refreshing drink and as an ingredient of
confectionary, ice, biscuits, cakes and bread. Coconut oil is used as cooking oil, hair oil and lamp
oil and as an essential ingredient in soap making (Nathaneel, 1960). In the feeding experiments
for malnourished children conducted in one of the poorest areas, coconut oil proved to be better
source of dietary fat compared to soybean. Also worth mentioning was the use of coconut-based
activated carbon in cleaning the Chernobyl victims system from radioactive elements
(Eyzaguirre, 1996). The kernel of the mature coconut is rich in oil and in fact most valuable part
of fruit, as it provides important ingredient of food. Sample of the fresh kernel have been found
to consist an average of 48.0% moisture, 35.5% oil and 16.5% oil free residue (Nathanael, 1960).
Santoso et al., (2007) analyzed that coconuts (matured coconuts with broken meat particles in the
watery endosperm due to abnormal formation of kernel during the development of fruits) were
analyzed for their proximate composition, minerals, vitamins, dietary fibres, sugars, organic
acids, fatty acid composition and amino acid profile.
1.1 Minimal Processing

Definition:

Those foods that have fresh like characteristics are known as minimally processed
foods (MPF) or partially processed foods (PPE) and satisfy at least partially the demand of fresh
like high quality foods.
Consumers from developing countries are more and more concentrated about the nutritional and
sensory aspect, as well as the safety, of the food they eat (Da Costa et al.,2000) as a consequence
of a higher education level. This motivates an increasing demand for healthy and nutritious
products and contributes to a continuous need for new and more differentiated food product
assortment (Linneman et al., 1999). For this reason, the development of healthy foods was rated
as the most important area of research by a large majority of food companies interviewed,
followed closely by developing natural foods (Katz, 2000). Minimally fresh processed fruit and
vegetables are prepared for consumption by using light combined methods such as washing,
cutting, grating, shredding, pulling the leaves off, etc. and packing at chilling temperatures under
polymeric films that are able to generate optimum modified atmosphere packaging (MAP)
conditions. This kind of plant food, also named fresh-cut or ready-to-eat, is commonly free from
additives and only needs minimal or no further processing prior to consumption.

Consumer trends are changing and high quality foods with fresh like attributes are demanded.
Consequently less extreme treatments and/or additives are being required within a wider and
more modern concept of minimal processing could identified some food characteristic that must
be attained in response to consumer demands.

Less heat and chill damage, fresh appearance and less acid, sugar and fat to satisfy these
demands some changes or reduction in traditionally used preservation techniques must be
achieved.

1.2 Objectives:

1. To minimally process the coconut meat.

2. To determine the suitable packaging material.
3. To determine the shelf life of the packaged material.
2.Review of Literature:

2.1 Coconut Meat:

Meat from mature coconuts is white, much harder and has a slightly sweet and nutty
taste. As the coconut matures, the quantity of oil in the meat increases too. Mature meat has high
levels of fiber and oil which help it function like a probiotic. Probiotics are very beneficial for
the digestive system because they feed the good bacteria in the intestines.(Fife,2005)

In this way, fresh meat from coconuts is considered a functional food. By eating it you
accomplish two important things for your body: You feed the body a high quality food source, It
functions in specific ways once inside the body (i.e. feeds the good bacteria in the
intestines).(Fife,2005)

A few of the health benefits that can result by consuming fresh meat consistently are: It
helps to regulate digestion and elimination, It assists in weight loss, It's a powerful germ fighter.
(Fife,2005).
References:

1.Fife, Bruce C.N.,N.D., "Coconut Cures, Preventing and Treating Common Health Problems
with Coconut", 2005

2.Magat, S.S. 1999. Production management of coconut. Agricultural Research and

Development Branch. Philippine Coconut Authority, Quezon City, Philippines, 1-7.

3.Anonymous. 2004. Gene flow, a publication about the earth’s genetic resources. Maxtudo,
Rome, Italy. 35.

4.Anonymous.1990. Saline Agriculture: Salt-tolerant plants for developing countries. National

Academy Press, Washington, DC. 113-114.

5.Nathanael, W.R.N. 1952. The sugar of the Coconut water. Ceylone coconut quarterly, 3(4):
193-9.

6.Eyzaguirre, P.B. 1996. Problems and potentials: Farmers, research, and industry viewpoints.
Promoting multi-purpose uses and competitiveness of the coconut. Proceedings of a workshop
26-29 September, Chumphon, Thailand. 06-13.

7.Santoso, U., K. Kazuhiro, O. Toru, T. Tadahiro and M. Akio. 1999. Nutrient composition of
Kopyor Coconut (Cocos nucifera L.). Faculty of Agricultural Technology, Gadjah Mada
University, Yogyakarta 55281.

8.Da Costa MC , R Deliza , A Rosenthal, D Hedderley and L Frewer (2000) Non Conventional
technologies and impact on consumer behavior. Trends in Food Science and Technology,11,183-
193.

9.Linneman AR, G Meerdink , MTG Meulenberg, and WMF Jongen (1999) Consumer oriented
technology development. Trends in Food Science and Technology,9,409-414.