Coconut: Nutritional and Industrial Significance

Abstract

The purpose of this chapter is to collate the current knowledge on the usefulness and nutritional value of coconut food products. The coconut palm grows in the tropical regions of the world. The coconut kernel is a major source of lipids, proteins and functional dietary components. Coconut occupies the ninth position supplying 2.6 metric tons of oil to the vegetable oil market. The coconut kernel is consumed fresh or in other edible forms. The desiccated coconut, virgin coconut oil and coconut water with nutraceutical value are gaining new markets as functional foods. Virgin coconut oil is recognized for its nutritional significance. Nut water is a nutritious natural beverage. Coconut milk, virgin coconut oil and coconut flour possess antioxidant properties. Coconut sugar products are of low glycemic index. Fermentation of the sap yields coconut wines, coconut vinegar and distilled spirits. Modern society prefers natural coconut-based foods over processed food formulations containing additives. As an industrial crop, coconut generates income to the countries engaged in cultivating, processing and exporting the products. The usefulness of coconut arising from its nutritional and industrial significance is only partly understood in the modern world.