Defatted coconut flour improved the bioactive components, dietary fibre, antioxidant and sensory properties of nixtamalized maize flour
Jumoke Bukola Adeloye, Halimat Osho, Lydia Olayemi Idris
Abstract
Coconut residue obtained after the extraction of oil or milk is mostly used as animal feeds or discarded. However, this residue is high in dietary fibre which is known to significantly promote digestion. Therefore, in order to explore its potentials in food formulations, flour blends were produced with nixtamalized maize and defatted coconut flour which were analyzed for the dietary fibre, functional, pasting and antioxidant properties while the sensory acceptability of masa from the flour blends was evaluated. The outcomes revealed that protein, fat and fibre increased while carbohydrate decreased as coconut flour inclusion increased. Bulk density decreased and water and oil absorption capacity of the flour blends increased. The soluble and insoluble dietary fibre was significantly increased as well as the bioactive constituents and antioxidant properties. Sensory evaluation showed that 10% incorporation of coconut flour was comparable to the control and preferred by the consumers. Conclusively, defatted coconut flour significantly enhanced the dietary fibre, functional and antioxidant properties of the flour blends which suggests their application in diverse food products.