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The present investigation entitled “Development of coconut [Cocos nucifera
(L.)] inflorescence based dietary supplement” was carried out in the Department of
Plantation Crops and Spices, College of Agriculture, Vellayani during the period
2020-2022 with the objective to identify the ideal maturity stage of harvesting
coconut inflorescence, development of good quality coconut inflorescence powder,
protocol for development of coconut inflorescence based dietary supplement having
superior nutritional and pharmacological properties along with shelf-life assessment
of the developed dietary supplement.
Coconut inflorescence at four different stages viz., 7 – 10 months before
inflorescence opening (S1), 5 – 6 months before inflorescence opening (S2), 3 – 4
months before inflorescence opening (S3) and at inflorescence opening (S4) were
dried, powdered, analysed for in vitro antioxidant activity (DPPH radical scavenging
assay) and sensory quality was analysed by using a porridge out of it. S2 stage
recorded the highest antioxidant activity, 88.77% DPPH free radical inhibition and
sensory quality viz., colour (97.65), taste (100.20), flavour (103.00), consistency
(95.22) and mouth feel (94.35). Hence, coconut inflorescence harvested at five to
six months before inflorescence opening (S2) was identified as the ideal stage for
the development of coconut inflorescence powder (CIP).
CIP having superior nutritional and sensory quality could be prepared by
soaking the chopped inflorescence in anti-browning agent combination: citric acid
(1%) + sodium chloride (1%) for five minutes followed by drying in hot-air oven at
60°C. The nutritional composition of the developed CIP (100 g) is carbohydrate
(4.67 g), protein (8.82 g), fat (1.96 g), calcium (195.25 mg), iron (0.84 mg), sodium
(16.54 mg), vitamin A (973.50 µg), vitamin C (33.46 mg), crude fibre (57.14 g) and
total ash (0.82 g). Mean rank value for the sensory attributes viz., colour,
consistency, flavour, mouth feel and taste were 546.23, 527.35, 526.28, 541.35 and
525.15, respectively.
Coconut inflorescence dietary supplement(CIDS) containingCIP,ragi, green
gram and sesame in the proportion 70: 10: 10: 10 (DS3) recorded 81.14% DPPH
radical scavenging inhibition (in vitro antioxidant activity), 84.97% alpha amylase
inhibition (in vitro anti-diabetic activity) and superior sensory attributes (mean rank
value- colour: 162.95, taste: 162.47, flavour: 162.00, consistency: 163.05, mouth
feel: 162.07). The nutritional composition of the of the developed CIDS (100 g) is
carbohydrate (18.40 g 100 g-1
), protein (13.42 g 100 g
-1
), fat (2.01 g 100 g
-1
), calcium
(202.40 mg 100 g
-1
), iron (1.82 mg 100 g-1
), sodium (19.81 mg 100 g-1
), vitamin A
(963.70 µg 100 g-1
), vitamin C (39.80 mg 100 g-1
), crude fibre (43.68 g 100 g-1
) and
total ash (2.57 g 100 g-1
). The CIDS was subjected to further storage study for shelf
life assessment.
Coconut inflorescence dietary supplement packaged using aluminium foil
covers and stored under refrigerated condition (P4S2) recorded the lowest peroxide
value (8.01 meq. O2 kg-1
), bacterial count (1.00 cfu g-1 × 107
), fungal count (1.67
cfu g-1 × 105
) and yeast count (1.00 cfu g-1 × 103
) after three months of storage.
The study revealed that the ideal maturity stage for harvesting coconut
inflorescence for the development of dietary supplement is five to six months before
inflorescence opening. Coconut Inflorescence Powder (CIP) could be prepared by
soaking the chopped inflorescence pieces (1cm3
) in a combination of 1% citric acid
and 1% sodium chloride for five minutes followed by drying in hot-air oven at 60°C.
Coconut inflorescence dietary supplement (CIDS) could be prepared by compositing
CIP, ragi, green gram and sesame in 70:10:10:10 ratio. CIDS could be packaged
using aluminium foil covers and stored under refrigerated condition for an improved
shelf life of three months.