Nutrient composition of kopyor coconuts (Cocos nucifera L.)

Santoso, Umar; Kubo, Kazuhiro; Ota, Toru; Tadokoro, Tadahiro; Maekawa, Akio

doi:10.1016/0308-8146(95)00237-5

Cited by 181 publications

(145 citation statements)

References 10 publications

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“…The makapuno endosperm has attracted attention as the feed-stock for a number of food products, due to its 'buttery' texture, together with a mild nutty taste and pleasant aroma [10,27]. In the Philippines, the jelly is a popular ingredient in ice-cream, as well as in syrups, jams and other delicacies.…”

Section: Uses and Nutritional Valuesmentioning

confidence: 99%

“…The major amino acids are glutamic acid, arginine and aspartic acid [10] while in normal coconut lysine is more abundant. In contrast, it has been shown that the lipid content of the makapuno endosperm is much lower than in normal endosperm, even though the fatty acid profiles are alike.…”

Section: Uses and Nutritional Valuesmentioning

confidence: 99%

“…It has also been shown that the attractive taste is due to a moderately high content of simple sugars (such as sucrose, glucose and fructose), as well as to high levels of citric and malic acids. It also has a higher content of nutritionally beneficial minerals, especially potassium [10].…”

Section: Uses and Nutritional Valuesmentioning

confidence: 99%

“…Interestingly, a number of coconut mutations similar to makapuno have also been found in countries other than the Philippines [10,25]. Even though these mutations have been found to have slight differences in taste, and the occupation of the fruit cavity by jelly-like endosperm is similar, direct comparison has yet to be done.…”

Section: A C C E P T E Dmentioning

confidence: 99%

“…1A). The delicious makapuno endosperm can be consumed directly, or used to make a wide array of foods, or as a flavouring agent in icecream and pastries [10].…”

Section: Introductionmentioning

confidence: 99%

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Biology, propagation and utilization of elite coconut varieties (makapuno and aromatics)

Nguyen

Bandupriya

Foale

et al. 2016

Plant Physiology and Biochemistry

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Coconut farming is not only a vital agricultural industry for all tropical countries possessing humid coasts and lowlands, but is also a robust income provider for millions of smallholder farmers worldwide. However, due to its longevity, the security of production of this crop suffers significantly from episodes of natural disasters, including cyclone and tsunami, devastating pest and disease outbreaks, while also affected by price competition for the principal products, especially the oil. In order to reduce these pressures, high-value coconut varieties (makapuno and aromatics) have been introduced in some regions, on a limited scale, but with positive outcomes. Even though these two varieties produce fruit with delicious solid or flavoursome liquid endosperm, their distinct biochemical and cellular features unfortunately prevent their in situ germination. In fact, embryo rescue and culture have been developed historically to nurture the embryo under in vitro conditions, enabling effective propagation. In an attempt to provide a comprehensive review featuring these elite coconut varieties, this paper firstly introduces their food values and nutritional qualities, and then discusses the present knowledge of their biology and genetics. Further possibilities for coconut in general are also highlighted, through the use of advanced tissue culture techniques and efficient seedling management for sustainable production of these highly distinct and commercially attractive varieties of coconut.

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Section: Uses and Nutritional Valuesmentioning

confidence: 99%

Section: Uses and Nutritional Valuesmentioning

confidence: 99%

Section: Uses and Nutritional Valuesmentioning

confidence: 99%

Section: A C C E P T E Dmentioning

confidence: 99%

“…1A). The delicious makapuno endosperm can be consumed directly, or used to make a wide array of foods, or as a flavouring agent in icecream and pastries [10].…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Biology, propagation and utilization of elite coconut varieties (makapuno and aromatics)

Nguyen

Bandupriya

Foale

et al. 2016

Plant Physiology and Biochemistry

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Coconut Oil

Withana‐Gamage

Perera

Wanasundara

2020

Bailey's Industrial Oil and Fat Products

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The coconut palm is one of the most useful trees because of the raw materials it offers. As a perennial provider of food, beverage, shelter, animal feed, and feedstock for the oleochemical industries, the palm is reverently described as the Tree of Life , Tree of Heaven , and other metaphors by the people of coconut‐producing countries. Coconut palms grow with a minimum of attention, but for commercial farms, the trees must be tended and maintained in order to improve productivity. This article provides information on the coconut palms, extraction of different types of coconut oil, the properties of coconut oil, and an overview of coconut proteins. The various parts of the fruit are the kernel, coconut water, testa (the brown layer between the kernel and the shell), shell, and husk. Copra is the dried kernel of coconuts. The conversion of kernel to copra is an essential step if the oil is to be drawn by the conventional mechanical extraction method. The dry process is the traditional method of extracting the oil. Feedstock in the wet process is the fresh kernel. Refining of crude fats and oils involves a series of steps for removal of impurities to make the product suitable for human consumption. Coconut oil belongs to a unique group of vegetable oils called lauric oils. More than 90% of the fatty acids in coconut oil are saturated. The physical and chemical properties are detailed. Coconut products are used in edible products, medical and infant food formulations, and nonfood products, such as soap. The fatty acids from coconut oil are used as a feedstock in the oleochemical industries. The storage of the product and some economic information are also discussed.

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