African Journal of Food Science and Technology

Coconut Flour Composite with Bioactive Components, Dietary Fibre, Antioxidant Flour

Abstract

Mahyar Yousefi

Coconut residue obtained after the extraction of oil or milk is usually used as animal feeds or discarded. However, this residue is high in dietary fibre which is understood to significantly promote digestion. Therefore, so as 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.

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