Coconut reinvented: Development of a high-value functional product from the ‘tree of life’

This study focuses on developing and characterizing a tender coconut kernel bar as a value-added product. Coconut (Cocos nucifera L.), known as "Kalpavriksha" or "tree of a thousand uses," is a significant crop in tropical regions, with India ranking as the third-largest producer worldwide after Indonesia and Philippines, producing approximately 11.4 million tons annually. The research aimed to standardize technology for converting tender coconut kernel, which often goes to waste after the consumption of tender coconut water, into a nutritious bar, addressing economic risks faced by coconut growers due to price fluctuations. The production methodology involved extracting and processing coconut pulp from 8-9 months maturity coconuts sourced from Tamil Nadu Agricultural University, incorporating ingredients including sugar (50 %), corn flour (25 g), rice flour (25 g) and citric acid (10 g). The mixture was cooked to 50 °Brix, poured into aluminium trays and dried at 60 °C for 12 hrs before cutting and packaging in silver-laminated aluminium packaging. Nutritional analysis revealed that the fresh kernel contained 50 % moisture, 4 % protein, 10 % carbohydrates and 2 % crude fiber. The finished product contained 19.67 % moisture, 2.45 % protein, 0.96 % crude fiber and 1.23 % ash, with a pH of 5.21. Mineral analysis using ICP-OES revealed significant amounts of potassium (2672.19 ppm), calcium (316.03 ppm), magnesium (298.97 ppm) and iron (162.68 ppm). Sensory evaluation using a 9-point hedonic scale showed high consumer acceptability with an overall score of 7.9. The product maintained stable sensory characteristics during three months of refrigerated storage. This innovation provides an effective solution for tender coconut kernel utilization while creating a nutritious snack alternative with functional health benefits, contributing to the economic sustainability of coconut cultivation through value addition.