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Evaluation of the Nutritive Value of the Endosperm of Young Nuts of Selected Coconut (Cocos nucifera Linn.) Varieties
Thesis Abstract:
Variations in the physical characteristics of the nut, and physiochemical and chemical (proximate analysis) characteristics of liquid and solid endosperm of young nuts of 12 coconut varieties, including seven varieties from PCA-ZRC (PIL, GAL, ARO, TAC, CAT, CXL, and MYD); two from Southern Tagalog Region (TIN and MAR); and another three from Thailand (HOM, SAM, and WAN) were studied. The most suitable coconut variety for commercial production of young coconut was also identified based on a standard set by C&A products Co., Ltd., Thailand.
Statistical analysis showed there was significant variation among PCA-ZRC varieties for all variables except % crude fat and % carbohydrate. For the physical characteristics of young nut, the following, aside from SAM, a Thai commercial variety, passed the standard: Galas Green Dwarf (GAL), Tacuna Green Dwarf (TAC), and the commercial variety from Tinurik, Batangas (TIN).
Analysis of the physiochemical properties showed that all of the coconut varieties passed the standard for % TSS and pH. Other commercial varieties, ARO, HOM, and WAN also showed prominence in sweetness (% TSS), but they did not pass the standard for physical characters.
With regard to the nutritional and mineral contents, GAL and TIN had the highest phosphorus content; SAM, TIN, ARO, and TAC had the highest % moisture content while GAL reached an acceptable level of moisture. The preferred low crude fat content was observed in HOM and GAL while the desired low crude fiber content was found in ARO, TIN, and GAL. The latter two also showed the preferred highest levels of one percent ash and phosphorus content while GAL and HOM had the highest % carbohydrate. WAN, MYD, ARO, and TIN had the highest % crude protein while GAL and ARO had the highest calcium content in coconut meat. The highest potassium and lowest sodium content were obtained from TIN.
Size of nuts (equatorial and polar circumference), weights of nut and meat, and volume of coconut water were highly correlated with each other. Also, meat thickness and firmness were positively and significantly correlated. Significant positive relationships were observed among calcium, phosphorus, and % ash contents. There was a correlation between % ash, % crude protein, % crude fiber, and % crude fat. Negative correlation was found between protein and ash with fiber as well as fat and carbohydrates.
Cluster analysis of the variables enabled the grouping of the varieties into tall and dwarf. The use of chemical composition of coconut water in the cluster analysis showed similar dendrogram or grouping as in the combined analysis of water and meat, even if physical characteristics were included.