INTRODUCTION
Philippines is the second largest coconut producer in the world and the largest exporter
of coconut products. Coconut's known to be the tree of life. Every part of it, from roots up to its
leaves can be beneficial. It is scientifically known as Cocos nucifera. It provides a nutritious
source of meat, juice, milk, and oil that has fed and nourished populations around the world for
generations. It is also a staple in the diet and provides the majority of food eaten on many
islands. Almost 1/3 of the world's population depends on coconut for their food and economy.
But its pulp was commonly disposed and considered as waste or feeds for chickens. This
familiar system made the researcher curious of what product can she produce with the coconut
pulp that will be beneficial to everyone.
Since the price of flours in the market today is increasing, the local bakers tend to raise
the price of bread and pastries products. This made the researcher wonder if coconut pulp can be
used as an alternative flour so many people can save money. Coconut pulp is high in fiber and
carbohydrate and low in fat, so the researcher think that it can make a good flour. In addition, it
doesn't contain gluten. Gluten is highly allergenic and can even be deadly for people with Celiac
disease (a condition where gluten damages the lining of the small intestine and prevent it from
absorbing nutrients in food). Being gluten-free makes the coconut flour safer for the consumers.
Coconut flour may play a role in controlling cholesterol and sugar levels in blood and
prevention of colon cancer (Aranzon, 1999). The Food and Nutrition Institute of Department of
Science and Technology (DOST-FNRI) looked into the potential of using coconut flour as an
ingredient in the formulation of functional foods such as bread, extruded snacks, processed
meat, breakfast cereals, and baked goods. As people get more health conscious, the demand for
functional food product increases as well. The DOST-FNRI beleives that increasing food
products with coconut flour is one way to lower the cost of bakery products. FNRI also said that
coconut flour has a total dietary fiber(TDF) content that is even greater than the popular dietary
fiber sources like oub brand and flaxseed (Mauro, 2013).
If the researcher prove that coconut can be effective as flour and not just feeds for
chickens, the country won't need to import huge amount of flour from different countries
because coconuts are very available and affordable in the Philippines. This will help the growth
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of economy in our country. This study might also help both local consumers and bakers to save
their money by just making their own flour out of coconut pulp instead of buying expensive
flours in the market. However, coconut flour can only last for 3-5 months if placed in a proper
area. It is because it contains nut oils that make it prone to oxidation and rancidity. In addition,
since coconut flour was high in fiber, the researcher advice to only use 1/4 of the original
amount of flour normally used in different recipes.
MATERIALS AND METHODS
Methodology
In order to make gluten-free coconut flour using coconut pulp, the following
ingredients and materials must be prepared:
1 piece of coconut
Strainer
Grater
750 ml of water
Grinder
Bolo
Spatula
Frying pan
1 small container
Basin
1 big container
The materials and ingredients listed are only enough to make 100 grams of coconut flour.
1. Prepare all the materials needed.
2. Using the bolo, cut the coconut in halves.
3. Wash the coconut with clean water.
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4. Using the grater and basin, grate the coconut.
5. Pour 750 ml of water and use strainer to separate the coconut milk from the coconut
pulp.
6. Put the coconut pulp inside a clean container.
7. Dry the coconut pulp in the frying pan in low heat and stir using spatula for 20 minutes.
8. Transfer the dried coconut pulp in the grinder and grind until it become powdery.
9. Transfer the coconut flour in a clean container and seal tightly.
Results
The researcher used t-test to measure the effectiveness, affordability, efficiency,
safeness, and physical appearance of the flour made of coconut pulp compare to the
commercially available one. Using t-test, the data gives the result of 1.22, proving that all the
null hypothesis are rejected and all alternative hypothesis are accepted.
After conducting only one trial, the researcher proved that coconut pulp can be
transformed into flour. The researcher also proved its affordability, effectiveness, efficiency,
safeness, and physical appearance by using t-test as the statistical tool.
Trial 1
The coconut flour is a bit brownish and grainy compare to the commercial product and
it smell like roasted coconut but it is tasteless which is good since the researcher is making a
flour. The researcher also tried making pancakes with it using a bigger amount of eggs and
smaller amount of flour, and then succeeded. This proves the effectiveness of coconut pulp as a
flour.
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Discussion
The researcher used coconut pulp to make a gluten-free flour and then used t-test to
compare the appearance, affordability, efficiency, and effectiveness of the coconut flour to the
commercially available flour. After computing the t-test, the study has shown that the
alternative flour was more safe to use, efficient, affordable, and effective than the commercial
product.
The t-test resulted as 1.22 . The result has shown that the coconut flour was better than
the flour sold at the market. Some of the characteristics of the alternative product that made the
20 respondents think that it is better than the commercial one were its affordability, efficiency,
safeness, and effectiveness. The commercial product is expensive than the alternative since the
researcher only used coconut pulp that was usually thrown or fed to chickens. And also,
Philippines is the second largest coconut producer in the world that made it more efficient for
Filipinos when making coconut flour. The coconut flour has proven its safeness because it is
gluten-free compare to the commercial product that contain gluten, since gluten may trigger
Celiac disease. According to Trinidad et. al. (2011), "Coconut could be processed into flour
when dried and ground". This statement has proven the possibility and effectiveness of coconut
pulp as a flour and if it was stored properly, it can be used for bakery products. Therefore,
coconut flour was really affordable, efficient, safe to use, and effective for the consumers.
Conclusions
Twenty questionnaires consisting of five questions related to the study were given to 20
respondents and they answer each questions by checking numbers 4-1 depending on how they
score the product. After they finished answering the questionnaires, the researcher used t-test to
analyze the data. The result of the t-test is 1.22 which means that the alternative product is more
affordable, efficient, safe to use, and effective compare to the commercially available product.
This also means that all the alternative hypothesis are accepted and all the null hypothesis are
rejected.
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Recommendation
The researcher recommend for further researchers who want to improve the same study
and for those people who want to make their own coconut flour at home to use more improved
equipments in drying and grounding the coconut pulp so the final product would be much
lighter and the texture would be more smooth and powdery. It is because the researcher used
pan and fire in drying the coconut pulp and then used a small grinder in grinding the dried pulp
so the final product was a bit brownish and grainy. The researcher also recommend for further
researchers studying the product to think of a way on how to extend the life of the coconut flour
for one to three years.
Acknowledgement
The whole research study won't be completed without the guidance, help, support, and
participation of all the people involved in the study. The researcher wants to express her sincere
gratitude to Mrs. Maria A. Juanites for the help and guidance she had given to the researcher in
the whole process of making the paper. The researcher was also grateful for her family for
supporting her and giving suggestions on what kind of study she could do. The researcher also
wants to express her thankfulness to the respondents who participated and gave their time in
answering the quetionnaires. And lastly, this research won't be completed without the guidance
that was given by the God Almighty.
References/ Bibliography
Aranzon (1999) is retrieved from:
[Link]
Literature-Revised
Mauro (2013) is retrieved from:
[Link]
Related-Studies
Trinidad et. al,(2011) is retrieved from:
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[Link]
Other additional informations are retrieved from:
[Link]
APPENDICES
Appendix A
Methods
1. Prepare all the materials needed.
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.
2. Using the bolo, cut the coconut in halves.
3. Wash the coconut with clean water
4. Using the grater and basin, grate the coconut.
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5. Pour 750 ml of water and use stainer to separate the coconut milk from the coconut pulp.
6. Put the coconut pulp inside a clean container.
7. Dry the coconut pulp in the frying pan in low heat and stir using spatula for 20 minutes.
8. Transfer the dried coconut pulp in the grinder and grind until it become powdery.
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9. Transfer the coconut flour in a clean container and seal tightly.
Appendix B
Computation
X1 X2 X12 X22
20 12 400 144
20 13 400 169
20 14 400 196
20 14 400 196
19 11 361 121
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20 13 400 169
18 13 324 169
18 12 324 144
18 13 324 169
19 17 361 289
20 11 400 121
20 14 400 196
20 12 400 144
18 13 324 169
20 12 400 144
20 13 400 169
20 12 400 144
20 11 400 121
19 13 361 169
19 14 361 144
Total:388 Total:257 Total:7540 Total:3339
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