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Seven regions of coconut endosperm, comprising four (inner, middle, outer and testa) from the region adjacent to the water cavity to the testa; and three transverse regions from top to bottom, were analyzed for moisture, fat, protein, non‐protein nitrogen, soluble sugars, reducing sugars, fiber, total ash and acid insoluble ash. The fat extracted from these regions was analyzed for fatty acid composition and chemical characteristics. A marked gradient in the concentration of major constituents was observed across the endosperm, from the inner region enclosing the water cavity through middle and outer regions and testa, the gradation being more striking for moisture fat and soluble sugars. Fatty acids 6:0 to 12:0 were concentrated in the inner regions, and their contents decreased toward the outer regions with a corresponding increase in the higher acids and unsaturated fatty acids. The chemical characteristics of the fat (Reichert value, Polenske value, iodine value and saponification value) from these regions were found to be compatible with the fatty acid profile. The distribution of the constituents in the transverse regions of the coconut endosperm was fairly uniform.

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