Determination of Nutrient composition of domestic and commercially available coconut milk preparations

Abstract

This study evaluated the nutrient composition of coconut milk (CM) prepared by blending (pressing) the grated coconut (Cocos nucifera L.) kernel and commercially available powdered or liquid CM. Nine randomly selected coconuts from ordinary tall coconut trees, three each from three regions in Kurunegala district were analyzed using standard methods. First extract (FE) of CM was prepared by blending a mixture of water and grated coconut kernel 1:1 (w:w) in a household blender. The strained pulp was used similarly, to prepare the Second Extract (SE). Commercial CM was prepared according to instructions on the packages. The results are given in Table 1.