The effects of heat treatment on the nutritive value of coconut meal, and the prediction of nutritive value by chemical methods

Open Access
Publisher Website
Google Scholar
Abstract
Samples of coconut meal prepared by solvent extraction were subjected to 90, 105, 130 or 150[degree]. Net protein utilization (NPU), available-lysine content, protein solubility in 6 N-HCl, 0.02 N-NaCl and Lund-Sandstrom fractionation were determined. NPU results showed that nutritive value deteriorated as processing temperature increased. Values for available-lysine content and HCl- soluble protein also decreased with the severity of heat treatment. The other values decreased with severity of heat treatment, except that for residual protein from the Lund-Sandstrom fractionation, which increased. The regression equation between values for NPU and available lysine may be useful in predicting the nutritive value of samples of coconut meal. The equation is y = 10.1 + 10.43x (SD of b = [plus or minus] 4.1), where y = NPU and x = available lysine in g/16 g N.