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MARC Record
Bibliographic Data
Control Number
15788
Date and Time of Latest Transaction
20110428094627.AM
General Information
110428s |||||||||b ||00|||
Cataloging Source
STII-DOST
Language Code
eng
Local Call Number
(T) SB401.C6 A23 1967
Main Entry - Personal Name
Abdon, Isabel A.
Title Statement
Chemical and physical properties of the flour prepared from unpared dehydrated coconut (Cocos nucifera linn.) by Isabel C. Abdon
Physical Description
72 leaves illus., figures, tables
Summary, Etc.
A study was made on the chemical and physical properties of the flour prepared from unpared coconut. Coconut flour was prepared by pre-pressing and solvent extraction of unpared edible dehydrated kernels processed by chemical dip treatment. The chemical and physical properties as well as the nutrient and amino acid composition of the flour were studied.
The protein content is 24.9%, the fat is 2% and the crude fiber 9.8%. The pH value is 4.5. The flour is particularly rich in methionine and valine but low in other essential amino acids. Tryptophan was found to be the limiting amino acid. Negative results were obtained for rancidity tests done after 3 months storage at room and refrigerated temperatures.
The results of this study show that the flour is a potential raw material for the preparation of high protein food products from vegetable sources
Subject Added Entry - Topical Term
Food Technology
Coconut flour preparation -- Cocos nucifera -- Physico-chemical properties
Flour, Coconut -- Chemical & physical properties
Location
DOST STII SB401 C6A32 1967 THESIS Fil(T) 8000585 1 C 0000-00-00
Physical Location
Department of Science and Technology
Science and Technology Information Institute
SB401 C6A32 1967
Digital Copy
Not Available
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