2. OBJECTIVES:
1. To use the by-products of the coconut plant .
2. To introduce an alternative source of flour from
coconut sapal.
3. To help the propagation of natural and organic
products.
4. To provide high quality flour product that will meet
the demands of the consuming public.
5. To provide a cheaper choice of flour products with
higher fiber content.
Title Hearing 2015; PALOMPON INSTITUTE OF TECHNOLOGY, PALOMPON, LEYTE
3. INTRODUCTION
Because of the increasing price of flours in the
market today, local bakers tend to raise the price of
bread and pastries products. We will introduce
coconut flour made from coconut sapal as an
alternative flour.
Title Hearing 2015; PALOMPON INSTITUTE OF TECHNOLOGY, PALOMPON, LEYTE
4. LITERATURE REVIEW
The coconut is known for its
great versatility as seen in the
many uses of its different parts
and found throughout the tropics
and subtropics.
Coconut (Cocos nucifera) is the
Philippines’ wonder tree. Every
part of it is used either for
domestic or industrial purposes
including the by-products.
Coconut FlourTitle Hearing 2015; PALOMPON INSTITUTE OF TECHNOLOGY, PALOMPON, LEYTE
5. LITERATURE REVIEW
One of the by-products of coconut is the sapal or the
coconut residual left after extracting the coconut
milk.
Coconut sapal is usually thrown away because most
of us find it as waste or used as feeds for chicken or
as fuel at home.
But coconut sapal could be made into flour. And
nutritious as well. This is the promise of a research
conducted by Dr. Trinidad P. Trinidad of the Food
and Nutrition Research Institute (FNRI) of the
Department of Science and Technology (DOST). Her
study was presented during the recently held 17th
National Coco Week.Title Hearing 2015; PALOMPON INSTITUTE OF TECHNOLOGY, PALOMPON, LEYTE
6. LITERATURE REVIEW
During the past year, the price of flour has risen and
keeps on increasing until now. Scarcity of supply of
wheat and flour products worldwide is the main
reason for the continuous rise of their prices in the
market. Local bakers announced that they would
raise the prices of their products unless the
government finds a substitute that is cheaper and
locally available.
Title Hearing 2015; PALOMPON INSTITUTE OF TECHNOLOGY, PALOMPON, LEYTE
7. The Philippines is the second largest coconut producer in the
world and the largest exporter of coconut products. One of the
products of coconut is the sapal taken after extraction of the
coconut milk from its meat.
The Food and Nutrition Research Institute of the Department
of Science and Technology (FNRI-DOST) investigated and
found the potential of using flour made from coconut residue
as an ingredient in the formulation of functional foods.
Coconut flour has a total dietary fiber (TDF) content which is
even greater than the popular dietary fiber sources such as
oat brand and flaxseed. Increased intake of high-fiber food
was found to be effective in the elimination of waste, sugar
and fat from the body and is recommended for better control
of chronic diseases such as diabetes mellitus, cardiovascular
disease and cancer.
LITERATURE REVIEW
Title Hearing 2015; PALOMPON INSTITUTE OF TECHNOLOGY, PALOMPON, LEYTE
8. Dr. Trinidad used three parameters to determine the
‘functionality’ of coconut flour as food: fermentability,
mineral availability, and the glycemic index.
Dr. Trinidad P. Trinidad of the Food and Nutrition
Research Institute (FNRI) of the Department of Science
and Technology (DOST) found that the mineral available
in coconut flour are: iron, zinc, calcium, and phytic and
tannic acids. Moreover, as coconut flour itself is already
a good source of dietary fiber, it does not affect the
mineral content of other food when the coconut flour
serves as an additive.
Title Hearing 2015; PALOMPON INSTITUTE OF TECHNOLOGY, PALOMPON, LEYTE
LITERATURE REVIEW
9. Glycemic index is a classification of foods based on their
glucose response relative to a starchy food. This makes
it therapeutic for diabetic and obese persons by slowing
down carbohydrate absorption.
The use of coconut flour in the formulation of different
food products would benefit not only the coconut industry
and local bakers but also the general consuming public.
This is by making available sources of dietary fiber in
products such as extruded snacks, processed meat,
breakfast cereals and bakery products that the masses
or ordinary people want to have on their breakfast tables
like the pan de sal.
Other bakery products that can be made with coconut
flour include white bread, multigrain loaf, brownies, carrot
cake, macaroons, granola bar and cinnamon.
LITERATURE REVIEW
10. LITERATURE REVIEW
Coconut flour is a soft, flour like product made from the
pulp of a coconut. It’s actually a by-product made during
the coconut milk making process. Coconut flour is
extremely high in fiber with almost double the amount
found in wheat bran. This flour can be used much like
wheat flour to make a multitude of delicious breads, pies,
cookies, cakes, snacks and desserts. It contains more
calorie free fiber than other wheat alternatives. Coconut
flour also provides a good source of protein. While
coconut flour does not contain gluten (the type of protein
found in many grains) it does not lack protein. It contains
more protein than enriched flour, cornmeal and also as
much as wheat flour. Coconut flour provides many health
benefits. It can improve digestion, help regulate blood
sugar, protect against diabetes, help prevent heart
disease and cancer, and aid in weight loss.
11. BENEFITS OF THE COCONUT FLOUR
Gluten-Free
Arguably coconut flour's biggest attraction is its gluten-free
status, meaning it contains none of the gluten protein
molecules found in grains such as wheat, rye and barley.
Gluten is highly allergenic and can even be deadly for people
with Celiac disease (a condition where gluten damages the
lining of the small intestine and prevents it from absorbing
nutrients in food).
High in Fiber
With 5 grams of fiber per tablespoon, coconut flour has far
more of this indigestible carbohydrate than whole-grain flour,
which has 0.8 gram per tablespoon, or white flour, which has
just 0.2 gram per tablespoon.
12. BENEFITS OF THE COCONUT FLOUR
Moderate Effect on Blood Sugar
Due to the high-fiber content, coconut flour doesn't spike your
blood sugar as quickly as grain-based flours. A study
published in the "British Journal of Nutrition" in 2003 found that
substituting coconut flour for some of the wheat flour in
traditional baked goods lowers the glycemic index -- the
measure of a food's impact on blood sugar -- of the finished
product.
Higher Protein and Healthy Fats
Coconut flour also contains a significant amount of protein,
especially when compared to wheat flour. A 100-gram serving
of coconut flour has 19 grams of protein while wheat flour has
just 10. Although this protein doesn't contain all the essential
amino acids, it does contribute to your total daily protein intake
to help with cell repair and growth.
13. PROPERTIES OF COCONUT FLOUR
• Coconut flour has a cream color and is less white
than all-purpose flour.
• Slightly nutty odor. It has less coconut flavor
(almost bland taste) due to reduced fat content.
• Coconut flour occupy more space per unit volume
than banana, all purpose flour, maize, and oat flours.
• Coconut flour has a shelf-life of six months at room
temperature, polyethylene plus kraft/chipboard/foil
(metallized) and polyenthylene alone are suitable
packaging materials.
14. PROPOSAL:
We are going to make coconut sapal into flour
as a substitute to the flours commercially available.
