IJERD – International Journal of Environmental and Rural Development (2022) 13-2

Research article
erd

Product Formulation from a By-Product from theProduction of Coconut - Based Food Delicacies
MARIA DONNA F. BUATES*
Bohol Island State University, Main Campus, Tagbilaran City, Philippines
Email: mariadonna.buates@bisu.edu.ph

CHONA C. FULLIDO
Bohol Island State University, Main Campus, Tagbilaran City, Philippines
Received 21 February 2022

Accepted 4 July 2022(*Corresponding Author)

Abstract This study aims to create healthy food products thus economical since it utilizes a
so-called “scrap” of coconut as a main ingredient. Coconut residue may be considered as
residual but studies shows that it contains health-affirming benefits. The coconut residue
gathered from the local delicacy vendors are submitted to the DOST Laboratory for
microanalysis to test if it is safe for production. Consequently, it contains the following
result: aerobic plate count-2.5 x 106cfu/g, total coliform count - 3.7 x 103cfu/g, E. coli
count - ˂ 1.0 x 10 cfu/g, enumeration of S. aureus - 9.0 x 10 cfu/g, salmonella detection –negative, mold and yeast count - 2.5 x 105cfu/g. The report of microanalysis reflects that thecoconut residue collected from the rice cake vendors is not safe to be processed. Thus, thecoconut residue utilized in this study is firsthand gathered by the researcher with theobservance of utmost food safety to avoid from microorganism. For the sensory attributes,
the color got the highest numerical rating of 8.66 described as “like extremely”, while therest of the attributes are at the range of “like very much”. The texture got the average
weighted mean of 7.5, for the aroma, 7.74, for the taste, 7.56 and for the general
acceptability 7.72. This result indicates that the coco nuggets is generally acceptable to theconsumers, however, 34 or 68% of the participants suggested that the coco nuggets is best
served with a dipping. For the nutritional content, coco nuggets contain the vital nutrientslike protein, carbohydrates, dietary fiber, calcium and potassium.
Keywords coconut residue, coco nuggets, microanalysis, nutritional content

INTRODUCTION
The Philippines is a tropical country where growing the most versatile crop can be easily
cultivated. Coconut Cocos nucifera is known as the tree of life all of its parts have a function. It has
been part of Filipino cuisine and became the staple ingredient for some Filipino delicacies. It is also
believed as a “functional food” since it provides many health benefits beyond its nutritional
content.
The endosperm consists of liquid and solid portions. The liquid endosperm is in high demand
as a freshwater or sports beverage product attributed to isotonic properties due to its mineral, sugar,
and vitamin contents (Prades et al., 2016). The solid endosperm forms a white layer lining in theinside of the shell, and when it is extracted from mature coconut and dried, it is known as copra,
which is commonly used as a source of coconut oil (Patil et al., 2017). When extracted from young
fruit, the solid endosperm is gelatinous, a consistency that makes it useful in producing desserts or
as a food supplement. No matter if it is grown and/or processed on artisanal or industrial scales, thecoconut fruit is a vital income source for coconut growers in producing countries (Angeles et al.,2018).
The health-affirming characteristics of the coconut have become widely known over the past
10 years, and the spread of coconut-inspired health foods looks set to continue. As well as being agreat addition to almost any diet, the coconut is also renowned for its versatility and the manyⒸ ISERD

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different foods that can be created from it. (Richards, 2017). In addition, Coconut meat has somenutrients including proteins, fats, carbohydrates, calcium, phosphorous, iron, ascorbic acid, andwater (Sinaga et al., 2015). However, many people prefer this coconut residue which is considered
as “leftover” because it does not contain any gluten or grains, making it ideal for those with adigestive problem or gluten intolerance. It is also rich in fiber and protein.
This study introduces coconut residue as the main ingredient in a food item. This may beconsidered as residual but studies show that it contains health-affirming benefits. Related studies on
coconut residue are hardly available but nevertheless, coconut flour will be presented as there is aslight difference, especially in the process. The only difference is that it does not undergo thegrinding and pulverizing process.
Coconut flour has 5 grams of fiber per tablespoon, which is significantly more than wholegrain flour's 0.8 grams or white flour's 0.2 grams of this indigestible carbohydrate. A large portionof this fiber is the insoluble variety, which gives your stool more weight, makes you feel fuller,
prevents constipation, and improves colon health. Make smoothies, sauces, or baked products withcoconut flour to help you consume the daily recommended 25 to 38 grams of fiber (Boldt, 2011).
Dietary fiber can is classified into insoluble dietary fiber and soluble dietary fiber. Soluble
dietary fiber (SDF) could fully hydrolyze in the colon, promote the growth of intestinal probiotics,
and inhibit lipid transport, cardiovascular disease, and scavenge free radicals (Huang et al., 2015).
The composition of SDF is an essential index for the quality of dietary fiber. SDF is composed ofcarbohydrate-based polymers, including pectic substances, gums, mucilage, and somehemicelluloses, which significantly benefit human health; it can prevent heart disease, obesity, andcancers (Du et al., 2019).
For those with and without diabetes, fiber is an essential nutritional component. Despite being
a form of carbohydrate, fiber doesn't cause blood sugar to rise. In contrast to other types ofcarbohydrates, fiber does not affect blood sugar levels in the same way since it is not digested byyour body. Soluble and insoluble fibers are mixed together in foods. The first kind turns into a gel
after dissolving in water and aids in slowing glucose absorption. Soluble fiber-rich diets may help
lower blood sugar levels. The other form of fiber increases stool volume, encouraging regularity,
rather than dissolving in water (Renee, 2017).
When compared to conventional grain flours, coconut flour has a significantly lower
carbohydrate content. The proximate analysis of coconut flour per 100 g sample is as follows:
moisture, 3.6%; ash, 3.1%; fat, 10.9%, protein, 12.1%; and carbohydrates 70.3%. Coconut flour
contained 60.9% total dietary fiber, 56.8% insoluble and 3.8% soluble. Table 1 shows the shortchain fatty acids produced from dietary fiber fermentation of fiber isolates of coconut flour. The
dietary fiber from coconut flour was fermentable and produced short chain fatty acids withbutyrate > acetate > propionate (Trinidad et al., 2006)
Coconut flour indicated higher levels of protein, ash, fibre, and fat compared to wheat flour.
Coconut meal defatting has the potential of increasing its protein content because the crude fat andsoluble carbohydrates were removed in the extraction process (Makinde and Eyitayo, 2019).
A serving of food's total amount of carbohydrates should be taken into account, but it's also
crucial to examine the type of carbohydrates you consume. The glycemic index makes predictions
about how food's carbohydrate content will affect your blood sugar levels. Low glycemic index
foods help stabilize blood sugar levels, which helps you lose weight and prevent chronic diseases atthe same time. High glycemic index foods cause significant swings in your blood sugar levels.
According to a 2003 article in the "British Journal of Nutrition", foods with a higher percentage of
coconut flour had a lower glycemic index, making them healthier carbohydrate options (Jacob,2017).
Another advantage of using the grated coconut leftover is that an ample quantity will beobtained in view of the fact that Bohol is producing a native sticky sweet delicacy locally known as“kalamay” which coconut milk is one of the main ingredients. After extracting the coconut milk, as
per the knowledge of the researcher, the coconut residue is typically thrown or used as livestock
feed.

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In view of the above idea of introducing a coco-nuggets recipe, it does not only satisfy thetaste buds and hunger but also may also give nutritional content. Hence, the researcher finds thisstudy a worthwhile undertaking.
OBJECTIVE
The main thrust of this study is to develop a value-added food product by utilizing leftovermaterials from the production of coconut-based food delicacies.
METHODOLOGYCollecting of Coconut Residue
Food safety is the most taken importance. Therefore, right after extracting the coconut milk, thecollected coconut residue was placed in a zip lock packaging and immediately submitted to the
Department of Science and Technology Regional Standards and Testing Laboratory to examine if
the coconut residue is safe to be used.
Recipe Formulation
The ingredients used in this study were summarized in Table 1.
Table 1 Ingredients used in this study
Description
Garlic, minced
Onion, minced
White pepper, ground
Salt, fineEggs, large
All-purpose flour
Coconut residue, slightly dehydrated

Quantity
15
42
5
15
200
155
220

Unit
grams
grams
grams
grams
grams
grams
grams

Ingredients and quantities are formulated by multiple trials.

Preparation
The coconut residue was prepared using a food processor to ensure dry residue. The ingredientswere measured accurately using a weighing scale then mixed well. The mixture was then molded
into a flat circle shape and weighed to 10 grams to ensure uniform size. Then, the molded mixture
was deep-fried until golden brown.
Evaluating of Sensory Characteristics
In this evaluation for acceptability, fifty participants from were randomly selected. It is composedof eight food technology instructors, thirty-five food technology students, and seven housewives.
The participants were presented with the coco-nuggets and were asked to indicate their degree ofpreference through a 9-point hedonic scale anchored by “dislike extremely” and “like extremely”.
The food tasting was done between 2:00 to 3:00 PM because according to Edelstein, S. 2014, in his
book on sensory evaluation, panelists should not ingest any food 1 hour before food tasting and it isconsidered the best time of the day that the panelists are not overly hungry or full that can possibly
affect their rating.

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Nutritional Analysis
To determine the nutrient content of the coco nuggets, the product was subjected to nutrition
analysis at the Department of Science and Technology Regional Standards and Testing Laboratory.
As recommended by the laboratory personnel, a total of 250 grams were submitted in a plastic
stand-up pouch.
RESULTS AND DISCUSSION
To comply with the Republic Act No. 10611, an act to strengthen the food safety regulatory systemin the country to protect consumer health and facilitate market access of local foods and foodproducts, and for other purposes, the coconut residue collected from the vendors of local delicacy
with coconut milk was submitted to a microbiology analysis at the DOST Laboratory to determine
if it is safe for production.
Table 2 Report of micro analysis of the fresh coconut residue
Parameter
Aerobic plate countTotal coliform countE. coli count
Enumeration of S. aureus
Salmonella detection
Mold and yeast countResults
2.5 x 106cfu/g
3.7 x 103cfu/g
˂ 1.0 x 10 cfu/g
9.0 x 10 cfu/g
negative
2.5 x 105cfu/g

According to the Philippine National Standards – Bureau of Agricultural and Fisheries
Product Standards 25:2007, the microbial count shall not exceed the following limits: salmonella –negative, total plate count – 5,000 cfu/gram, coliform count – 50 cfu/gram, yeast 100 cfu/gram,molds 100 cfu/gram, E. coli - <3mpn/gram. Furthermore, according to Microbial Guidelines for
Food revised 2014, Staphylococcus aureus, the limit is 10,000 cfu/gram. Therefore, the report of
microanalysis in table 1 reflects that the coconut residue collected from the delicacy vendors is not
safe to be processed. Thus, the coconut residue utilized in this study is firsthand gathered by the
researcher with the observance of utmost food safety to avoid microorganisms.
Table 3 Sensory evaluation result of the coco nuggets

N=50

Sensory Attributes

Rating (Mean)

Description

Standard Deviation

Color
TextureAroma
Taste
General Acceptability

8.66
7.5
7.74
7.56
7.72

Like Extremely
Like Very Much
Like Very Much
Like Very Much
Like Very Much

0.593
1.129
0.922
1.146
0.927

Table 3 reflects the sensory attributes of the coco nuggets. The color got the highest numericalrating of 8.66 described as “like extremely”, while the rest of the attributes are at the range of “likevery much”. The texture got the average weighted mean of 7.5, for the aroma, 7.74, for the taste,
7.56, and for the general acceptability 7.72. This result indicates that the coco nuggets are generally
acceptable to the consumers, however reflected in the comment section of the questionnaire, 34 or
68% of the participants suggested that the coco nuggets are best served with a sauce or dipping.
Food has to be analyzed or tested because the knowledge of the chemical composition isimportant to the health, well-being, and safety of consumers. (Nollet, 2015). The nutrition facts
panel on food packages was designed to provide comprehensible quantitative nutrition informationthat would allow consumers to make more informed food choices that could result in significant
long-term health benefits (Burton et al., 1999).
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Table 4 shows the computation of nutrition facts of the coco nuggets examined by the
Department of Science and Technology Regional Office No. 7 - Regional Standards and Testing
Laboratory (DOST-RSTL).
Table 4 Nutrition information / facts / declaration
Nutrition facts
9 servings per container
Serving size

4 pieces (43 g)

Amount per serving
Calories140(% daily value*)
3%
23%
9%
27%

Total fat 2 g
Sodium 560 mg
Total carbohydrates 27 g
Total dietary fiber 7 g
Total Sugars 0 g
Includes 0g added sugars
Protein 3 g
Calcium
Potassium

0%
2%
6%

* The % Daily Value (DV) tells you how much a nutrient in a serving of foodcontributes to a daily diet. 2,000 calories a day is used for general nutrition
advice.

This is based on Philippine Recommended Energy and Nutrient Intakes (RENI) for males ages
nineteen (19) to twenty-nine (29). For every serving size of 4 pieces (43 grams), coco nuggets
contain 140 kilocalories of energy, 2 grams of Total Fat, 560 milligrams of Sodium, 27 grams of
Total carbohydrates, 7 grams of Total Dietary Fiber, and 3 grams of Protein. The coco nuggets also
contain minerals like calcium and potassium. RENI’s are levels of energy and nutrient intakes thatare considered adequate for the maintenance of health and well-being of persons belonging to aparticular age group. The figure given is a percentage of this target level.
Physiologically, potassium is the most abundant cation in the intracellular fluid, where it plays
a crucial role in cell function, maintaining intracellular fluid (ICF) volume and transmembraneelectrochemical gradients (Ekmekcioglu et al., 2016).
CONCLUSION
The main thrust of this paper is to introduce a new recipe that utilizes residual from coconut which
has been used for processing coconut-based delicacies. This is to utilize the coconut residue out
from the producer/vendor of the local delicacies that coconut milk is an ingredient. The report ofthe microanalysis in Table 1 reflected that the collected coconut residue from the local delicacies’
vendor is not safe to be processed, so for the product formulation, the researcher collected thecoconut residue firsthand to assure utmost food safety. Lectures for the producers of local
delicacies and thorough implementation and monitoring on Good Manufacturing Practices (GMP)and Good Operating Practices (GOP) is highly recommended to ensure that the residual is still safefor processing, thus, meeting the purpose of this study.
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