Record Details

Therapeutic benefits of value added tender coconut (Cocos nucifera) products

KrishiKosh

View Archive Info
 
 
Field Value
 
Title Therapeutic benefits of value added tender coconut (Cocos nucifera) products
 
Creator Geeta, Dandin
 
Contributor Umadevi, Hiremath
 
Subject coconuts, agreements, biological phenomena, irrigation, diseases, plant products, productivity, sampling, acidity, wines
 
Description Tender coconut water and kernel were analyzed for nutrients and
found that, Sodium (105 mg), Potassium (250 mg), Chlorine (180 mg),
Calcium (54 mg), Copper (0.04 mg), Iron (0.29 mg), Magnesium (25 mg),
phosphorus (33 mg). Chemical parameters like pH, TSS (°Brix), Acidity (%),
Reducing Sugars (%) and Total Sugars (%) were measured which were 4.50,
5.20, 1.80, 3.20, 0.60 and 4.00 respectively and kernel contained Moisture
(93.28 g), Protein (1.2g), Fat (1.40g), Crude fibre (0.9 g), Carbohydrate (3.22
g) and Sodium, Potassium, Calcium, copper, iron and magnesium were
found to be 96 mg, 278 mg, 11 mg, 3.8 mg, iron 1.2 mg and 30 mg
respectively. Value added products from tender coconut water and kernel
were developed viz., Bun, Doughnut, Ice cream, Pudding, Tuty-Fruity,
Nectar and Fermented beverage from tender coconut water. These products
were subjected for sensory evaluation and storage study. For the therapeutic
study, subjects having Hypertension, Hyper cholestrolemia, Diabetic and
subjects with general health problems were randomly selected with the help
of medical officers UAS dispensary, GKVK Bangalore. Tender coconut water
(60 ml) was given to thirty subjects after breakfast for three months and
Tender coconut pudding (100g) was given to ten women subjects for the
period of 45 days. Anthropometric and biochemical parameters were
recorded for subjects before and after the therapeutic study. Results
revealed that, non-significant decrease in Glycosylated haemoglobin level
after three months (initial-7.25 and final-7.21) in diabetic subjects. Mean
value of total cholesterol and total triglyceride significantly decreased
from 225.7mg/dl to 203.7mg/dl and from 189.1mg/dl to 165.0mg/dl
respectively. Subjects with general health problems, observed
improvement in their health status. It can be concluded that the tender
coconut can be used for preparation of value added products and can be
consumed as a natural drink, which is having therapeutic benefit.
 
Date 2016-05-21T11:43:51Z
2016-05-21T11:43:51Z
2013-09-24
 
Type Thesis
 
Identifier Th-10660
http://krishikosh.egranth.ac.in/handle/1/66194
 
Language en
 
Format application/pdf
 
Publisher University of Agricultural Sciences, Bengaluru