3. Results and discussion
3.1. Composition of coconut residue
3.1.1. Coconut milk residue
Major constituents of fresh coconut kernel are water (41.7 ± 0.5%) and fat (40.2 ± 1.2%). It contains 4.1 ± 0.3 of protein, 5.6 ± 0.2% of sugar and 3.5 ± 0.1% of crude fibre. Major component of dehydrated kernel is fat (65.5 ± 2.0%). It also contains protein 6.8 ± 0.4%, sugar 6.5 ± 0.3%, crude fibre 9.2 ± 0.2% and carbohydrates 6.0 ± 0.2%. When coconut milk is extracted the composition of the residue (MR) changed remarkably compared to the composition of fresh coconut kernel. Table 1 shows composition of MR. The major component of MR is fat (42.6 ± 1.2%) and it is concentrated 1.06 times compared to fat content of fresh coconut kernel. The fat was not removed completely during water extraction due to lower solubility of fat in water. The fat content of MR is remarkably low compared to the fat content of dehydrated kernel. The crude fibre content of MR is 23.2% which is a 6.62 fold increase compared to the fresh kernel and 2.52 fold increase compared to the dehydrated kernel. The fibre content is increased due to extraction of coconut milk and dehydration.