Methods
1. Preparation and Determination of Coconut sample for amino acid content
The coconut samples such as young tender nut of Aromatic Green Dwarf (Maphrao Nam Hom) and mature nut of Hybrid Nam Hom X Kathi (NHK) were collected from Khanthulee Coconut Seed Garden, Thachana district, Surat Thanee province, then brought samples to postharvest laboratory of Chumphon Horticultural Research Centre. The experiment was designed as Completely Randomized Design (CRD) with 3 replications and and 5 treatments of sample preparations such as 1) coconut meat of NHK at 12 months old, 2) coconut meat of young tender nut of Nam Hom at 7 months old, 3) coconut water of NHK at 12 months old, 4) coconut water of young tender nut of Nam Hom at 7 months old, and 5) coconut water of mature nut of Nam Hom at 11 months old. 10 to 15 nuts of each varieties were collected for one replication. The nut was opened and separated coconut water and meat. For the coconut meat, ¼ of nut from top to bottom were collected from each nut, chopped into small piece and mixed sample of 15 nuts then sampling for 1 kg of sample. For coconut water, mixed and packed in plastic bag. Send packed and cool sample of coconut meat and coconut water in plastic bag placed in ice and foam box to Laboratory, Institute of Food Research and Product Development, Kasetsart University. The coconut sample were analyzed for amino acid content by T-CM-006 Based on Journal of Chromatography A (2002). 961 : 9-21