ABSTRACT

This study evaluated the effect of processing on two varieties of coconuts obtained in Abia State, Nigeria. Using the following objectives, Assessed the proximate composition of the two coconut varieties obtained in Abia State, the mineral (sodium, magnesium, potassium, phosphorus, manganese, copper) content of two coconut varieties and the vitamin (Vitamin A, Thiamine, Riboflavin, ascorbic acid Vitamin E) content of two coconut varieties, the study analyzed the nutrition compositions of the unprocessed coconuts. The result showed that moisture ranged from 47.86% to 42.45% yellow and green coconut, protein 7.76% to 8.44% yellow and green coconut, Crude fat 33.85% to 40.75% yellow and green coconut, Crude fibre 7.96% to 5.27% green and yellow coconut, Ash 2.36% to 1.65% yellow and green coconut, carbohydrate content 13.06% to 6.45% yellow and green coconut and Energy value 394.30kcl to 431.61 kcl yellow and green coconut. Mineral Composition ranged from Potassium 625.115 (mg/100g) to 587.67 (mg/100g) yellow and green coconut, Magnesium 625.115 (mg/100g) to 587.67 (mg/100g) yellow and green coconut, Phosphorous 0.875 (mg/100g) to 0.760 (mg/100g) yellow and green coconut, Sodium 350.46 (mg/100g) to 327.48 (mg/100g) yellow and green coconut, Manganese 0.22 (mg/100g) to 0.290 (mg/100g) yellow and green coconut, Cupper 0.050 (mg/100g) to 0.070 (mg/100g) yellow and green coconut. Vitamin Compositions ranged from Vitamin A 1.040 mg/100g to 0.965 mg/100g yellow and green coconut, Vitamin B₁ 0.165 mg/100g to 0.230 mg/100g yellow and green coconut, Vitamin B₂ 0.125 mg/100g to 0.155 mg/100g yellow and green coconut, Vitamin C 14.69 to 12.87 mg/100g yellow and green coconut and Vitamin E 23.55 to 21.05 mg/100g yellow and green coconut. In conclusion, a remarkable variation was seen in the nutrient contents of the two coconut varieties. This study recommends that, Coconut haustorium should be used be used as mineral element enhancers, raw and auxiliary materials of food or medicine and antioxidant resources for deep processing and utilization, so as to improve its added value and promote healthy nutrition. Secondly, the incorporation of coconut flour into pastries, extruded products, sweets, and snacks. Both coconut water and coconut kernel possess valuable properties such as antifungal, antiviral, antibacterial, antioxidant, antiparasitic, hepatoprotective, hypoglycaemic, and immunostimulant effects should be encouraged.