00000ctm a22000007a 4500 UP-1685523046125413579 Buklod 20230503092606.0 m |o d | ta 071031s xx d r |||| u| (iLib)UPMNL-00000054905 ​​​​UPM PHARM eng LG 995 1967 H6 A23 Abdon, Isabel (Concepcion) 1917- Chemical and physical properties of the flour prepared from unpared dehydrated coconut (Cocos nucifera Linn.) Isabel C. Abdon. 72 leaves Available to the general public. Thesis (Master of Science in Food Technology)--University of the Philippines, November 1967. Coconut flour was prepared by pre-pressing and solvent extraction of unpared edible dehydrated kernels processed by chemical dip treatment. The chemical and physical properties as well as the nutrient and amino acid composition of the flour were studied. The protein content is 24.9%, the fat is 2% and the crude fiber 9.8%. The pH value is 4.5. The flour is particularly rich in mehionine and valine but low in other essential amino acids. Tryptophan was found to be the limiting amino acid. Negative results were obtained for rancidity tests done after 3 months storage at room and refrigerated temperatures. The results of this study show that the flour is a potential raw material for the preparation of high protein food products from vegetable sources. Coconut. Coconut products. FI UP UPMNL PHARM LG 995 1967 H6 A23 Thesis