Abstract:
Defatted Desiccated Coconut Kernel (DDCK) is the major by-product of Virgin
Coconut Oil (VCO) processing with proven health benefits but is still underutrlized.
Incorporating DDCK into bakery products as a flour substitute is gaining popularity in
functional food processing. However, still the potential of utilizing DDCK as a flour
substitute to prepale 'Pittu' , a popular breakfast meal in Asian countries and its
associated health benefits has not been studied. Therefore, this research aimed to
develop a Pittu mix incorporating DDCK and Rice Flour (RF) as a low glycemic food
product Pittu Mixes were made with 10% (Tl), 20% (T2), and 40% (73) of DDCK
incorporated into rice flour. The sensory properties of each treatment and control Pittu
(CP) were evaluated by 30 untrained panelists using a five-point hedonic scale
(Appearance, odder, Taste, Texture, Overall). An in vivo test was carried out for T3
and CP using 40 human subjects to evaluate the Glycemic Index (GI) using white bread
as the standard. The proximate composition of the selected pittu mix and the CP was
conducted using standard methods. Based on the sensory evaluation T3 (40 %) DDCK
was selected as the treatment most preferred by consumers. The GIs of T3 and CP were
84 %o and 43 Yo respectively. Therefore, CP was classified under high GI food (GI>70)
and T3 was classified under low GI food (GI'-55). Results of the proximate composition
analysis indicated that the incorporation of DDCK affected significantly (P<0.05) the
crude fiber, crude fat, ash, moisture and carbohydrate content. The incorporation of
DDCK has increased the fiber level of Pittu from L97+0.660A (CP) to 3.59+0.47 (T2)
and fat increase from 3.16+0.46 (CP) to 5.54+0.5 (T3).In conclusion, modifications of
the 40Yo DDCK incorporated pittu mix (T3) has a lower GI value and improved the
nutritional profile while lowering the carbs and boosting moisture, fat, fiber and ash
contents.
