A flour, made from residues of coconut meat or kernel (desiccated or food-grade copra), locally known as sepal, is now started to be known as a good source of different nutrients and minerals.
Coco flour is rich in nutrients, minerals, and vitamins such as calcium, carbohydrates, iron, niacin, phosphorus, protein, riboflavin, and thiamine.
The healthy flour can be used as Pancit canton noodles, polvo-ron, oatmeal cookies, chocolate chips and many other food products.
Philippine Council for Agriculture, Forestry and Natural Resources Research and Development (PCARRD) said that using coco flour can help diminish protein malnutrition in the country.
Researches proves that amino acids in coconut protein are well-balanced making it suitable for utilization by the human body. Coco protein is comparable to ca-sein, the protein found in animal milk. Coco flour is gluten-free; gluten is the protein found in wheat flour and it can cause allergy in some people. Since coco flour is rich in fiber, it prevents constipation; helps maintain blood sugar levels; prevents the risk of certain cancers; and contributes to weight management.
In addition to this, Food and Nutrition Research Institute (FNRI) of the Department of Science and Technology (DOST) said that coco flour could be of help to prevent hypercholesterolemia or high blood cholesterol among Filipinos.
Philippine Coconut Authority (PCA) already came up with different food formulation for pastries that are familiar to all Filipinos. Among these are: chiffon cake, chocolate chips, chocolate crin-kles, cinnamon bread, ensaymada, loaf bread, macaroons, monay, oatmeal cookies, pancake mix, pinagong, and raisin bread. Other products are snack foods like polvoron and kropek, and exuded products such as pancit canton noodles.
Aside from healthy benefits of using coco flour, this can also help the country in reducing the importation of wheat flour that could lessen the cost of production of the products mentioned. [via philstar.com]