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Coconut Flour

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Coconut flour is a unique product prepared from coconut residue obtained after the extraction of coconut milk. It is a rich healthy source of dietary fiber which can be used as bulking agents, filling agents and as a substitute for wheat, rice and potato flour at certain levels and the flour can also be incorporated into various food products like baked products, snack and extruded foods and steamed products. Coconut flour is considered as a good source of fiber and protein. It contains about 600 g total dietary fibre/kg in which 560 g insoluble and 40 g soluble fibre/kg. It was found that the glycemic index of coconut flour supplemented foods decreased with increasing levels of dietary fiber from coconut flour (Trinidad et al. 2003; Trinidad et al. 2006). It was found that the amount of wheat flour used for noodles making in Asia accounts for about 40% of the total flour consumed, hence coconut flour can be incorporated up to 20% into wheat flour noodles in order to improve its health benefits. (Gunathilake and Abeyrathne 2008). The coconut flour is loaded with numerous nutrients and it is free from gluten and phytic acid. The health benefits of coconut flour includes protection against strokes, significant reduction in blood pressure, enhanced energy production and it also boosts thyroid function, balances blood sugar and insulin level, cleanses the body’s internal systems.

Coconut flour has the following health benefits:

  1. Regulate blood sugar.
    Utilizing coconut flour in baked items as a substitute for wheat flour could aid in managing fluctuations in blood sugar due to its lower glycemic index rating.
  2. Avoiding gluten.
    Coconut flour can assist individuals in managing conditions that improve with a gluten-free diet. Celiac disease, an autoimmune condition activated by gluten, is not the only disease that benefits from a gluten-free diet. Adopting a gluten-free lifestyle can also benefit individuals with other autoimmune diseases, such as Crohn's disease and rheumatoid arthritis.
  3. Improves digestion.
    Coconut flour has the potential to improve digestive health due to its abundant fiber content. The fiber content exceeds that of wheat flour and consists of both soluble and insoluble fiber. Consuming foods rich in fiber can promote optimal digestion and encourage the proliferation of beneficial gut bacteria. This contributes to regular bowel movements and protects the body from diseases.
  4. Weight loss.
    Dietary fiber, which is naturally occurring, has been identified as a promoter of weight loss. The high fiber content in coconut flour can help prolong satiety, increase energy levels, and reduce hunger. Overweight individuals may see a greater impact when consuming more fiber

Source : https://www.webmd.com/diet/health-benefits-coconut-flour.

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To cope up with fast paced of industry development and to sustain the market demands the research and development of the Philippine coconut industry shifted its focus on 1) product development of functional foods and 2) efficacy studies on its beneficial effects to human health and nutrition. Emphasis was given... read more

Coconut Flour From Residue : A Good Source Of Dietary Fiber

The composition and fermentability of coconut flour made from residue, a by-product of the coconut milk industry was determined. Total dietary fiber, insoluble and soluble fiber of coconut flour was analyzed and compared with other local sources such as banana, cassava, wheat and rice flours using AOAC methods. The fermentability... read more

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Evaluation of Nutritional Composition of Defatted Coconut Flour Incorporated Biscuits

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Preparation of Bakery Products Using Coconut Flour and Glycemic Response on Normal Healthy Adults

Bakery products are ideal foods through which nutrition can be delivered to the consumers in an acceptable form. The feasibility of incorporating coconut flour in bakery products has been studied. Four recipes namely; biscuit, wheat bread, pizza base and puff pastry were formulated using 10%, 20% and 30% levels of... read more

Development of Indian Breakfast Foods with Coconut Flour

Coconut flour was incorporated in five Indian breakfast foods at 10%, 20% and 30% level by replacing the major cereal of each dish and organoleptically evaluated. Adai made with 10% incorporation had obtained the maximum scores, while those made with 20% and 30% were hard and rubbery. Uppuma made with... read more

Effect of different levels of fortification of wheat flour with defatted coconut flour on the quality of fibre-enriched biscuits

Defatted coconut flour obtained from the whitish kernel residue left after the extraction of virgin coconut oil has potential application in high protein-fiber enriched food products. A study was conducted to investigate the use of defatted coconut flour in the preparation of fiber-enriched biscuits. In this, wheat flour was fortified... read more

Preparation Of Bakery Products Using Coconut Flour And Glycemic Response On Normal Healthy Adults

Bakery products are ideal foods through which nutrition can be delivered to the consumers in an acceptable form. The feasibility of incorporating coconut flour in bakery products has been studied. Four recipes namely; biscuit, wheat bread, pizza base and puff pastry were formulated using 10%, 20% and 30% levels of... read more