Chemical Properties of Left Over Coconut Pulp Gluten Free Flour

  • Aziz Caliskan
  • Norhidayah Abdullah
  • Noriza Ishak

Abstract

Gluten is generally an essential food property that can be found in cereals that give pleasant elasticity and body structure to foods. These cereal based products that contain gluten are rich in dietary fibre. Although gluten plays a vital role in food production, it happens to be harmful to gluten intolerant people. Gluten intolerance is associated with digestive system disorder, allergy and Non Gluten Celiac sensitivity (NGCS), hence, gluten intolerant people are forced to a follow gluten-free diet for their lifetime which affects their dietary fibre intake, which is essential against diarrhoea, constipation and colon cancer. Coconut (Cocos Nucifera) ıs the largest local commodity after rice in Malaysia. Coconut meat which is usually processed for its coconut water, coconut milk as well as coconut oil while the leafover pulp are thrown away or collected to be used for livestock feeding. However, this leaf over coconut pulp is rich ın dıetary fibre and protein but low in gluten, hence making it the best alternative for gluten-free product seekers as well as being hıghly recommended for gluten related dıseased patıents. Motivated by this, the study was focused on providing an alternative of gluten free flour from Left Over Coconut Pulp (LOCP) that is high in dietary fibre. The LOCP was tested for proximate value (Moisture Content, Ash, Crude Fibre, Protein, Total Fat, Carbohydrate, energy and compared with the commercial wheat flour as the control sample. Furthermore, the gluten level was also being explored.  Results showed that LOCP flour had moisture content (7.1g/100g), ash (1g/100g), crude fibre (60.3g/100g), protein (4.0g/100g), fat (20.6g/100g) carbohydrate (67.3g /100g), energy (471kcal/100g) whilst wheat had moisture content (11.92g/100g), ash (0.47g/100g), crude fibre (2.7g/100g), protein (10.33g/100g), fat (1g/100g) carbohydrate (76.31g/100g) and energy (364kcal/100g). Results based on the proximate value analysis showed that LOCP flour had crude fibre content that was 22 times higher than the control sample. In term of gluten identification analysis results proved that LOCP flour was gluten free (<2 ND). Finally, an evaluation was made with respect to the series of results obtained, suggesting that LOCP could be considered as an alternative for gluten intolerant people as well as minimizing the rate LOCP wastage due to the benefits it proffers. Also, due to its easy accessibility, simplicity of production, and cost effectiveness, it is a pristine alternative of a gluten free product.

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Published
2020-07-31
How to Cite
CALISKAN, Aziz; ABDULLAH, Norhidayah; ISHAK, Noriza. Chemical Properties of Left Over Coconut Pulp Gluten Free Flour. Asian Journal of Arts, Culture and Tourism, [S.l.], v. 2, n. 2, p. 33-43, july 2020. ISSN 2710-5830. Available at: <http://myjms.moe.gov.my/index.php/ajact/article/view/10180>. Date accessed: 11 aug. 2020.
Section
Articles