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Development of coconut (Cocos nucifera) Sapal Flour

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dc.contributor.authorMadronio, Rachele C.
dc.contributor.authorGuron, Jumelyn S.
dc.contributor.authorMapanao, Louise Joanne M.
dc.date.accessioned2025-10-17T02:30:55Z
dc.date.available2025-10-17T02:30:55Z
dc.date.issued2025-05
dc.descriptionFull text
dc.description.abstractCoconut sapal flour, derived from the residue left after oil extraction, is gaining attention for its potential in gluten-free and low-carb diets due to its nutritional benefits. However, its commercial utilization, particularly in the Philippines, has been limited. This study aims to develop coconut sapal flour bread by processing the flour, assessing its physicochemical and microbiological properties, evaluating the sensory characteristics of the bread, and determining packaging, labeling, and production costs. The experimental design focused on analyzing the water activity and proximate composition of coconut sapal flour, which revealed values of 0.145 for water activity and proximate compositions of 4.89% moisture, 0.804% ash, 14.2% fat, 6.79% protein, and 49.5% carbohydrates. Microbiological analyses showed no presence of harmful bacteria such as Salmonella and S. aureus, with counts for aerobic plate count, yeast and mold, total coliforms, and E. coli all below acceptable levels. Sensory evaluations of the coconut sapal bread indicated a light brown color, a moderate nutty and coconut odor, and a moderate to strong nutty and coconut flavor, with a soft, slightly grainy, and moist texture. The overall acceptability of the bread was rated as very good. This study highlights the potential of coconut sapal flour as a valuable ingredient for creating nutritious, gluten-free bread with promising commercial applications.
dc.format.extentxi, 98 p.: ill. (col. ).
dc.identifier.citationMadronio, R. C., Guron, J. S. & Mapanao, L. J. M. (2025). Development of coconut (Cocos nucifera) Sapal Flour. [Unpublished Undergraduate Thesis]. Don Mariano Marcos Memorial State University – Mid La Union Campus, City of San Fernando, La Union. Lakasa ti Sirib, DMMMSU Institutional Repository.
dc.identifier.urihttps://lakasa.dmmmsu.edu.ph/handle/123456789/535
dc.language.isoen
dc.publisherDon Mariano Marcos Memorial State University - Mid La Union Campus
dc.sdgSDG 12
dc.subjectTECHNOLOGY::Chemical engineering::Food technology
dc.subject.ddcCoconut
dc.titleDevelopment of coconut (Cocos nucifera) Sapal Flour
dc.typeThesis
dcterms.accessRightsOpen access
dspace.entity.typePublication
local.subject.scientificnameAlvares, Sheila B.
thesis.degree.levelUndergraduate
thesis.degree.nameCollege of Science in Food Technology
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