ISSN 0976-4550  
DOI: 10.21276/Ijabpt  
 
 
 
Peer Reviewed Online International Journal of Applied Biology and Pharmaceutical Technology www.ijabpt.com
 

PHYSICOCHEMICAL COCONUT WATER ASSESSMENT AND OF THE MICROBIOLOGICAL QUALITY OF ITS SUGAR EXTRACTED OF FIVE COCONUT ECOTYPES AT THE MARC DELORME STATION, CÔTE D’IVOIRE. Page No 24 to 31, Volume-9, Issue-1, Jan-Mar-2018

AKPRO Lathro Anselme, KONAN Konan Jean-Louis, GBOGOURI Grodji Albarin, KONAN Brou Roger, SARAKA Yao Didier

The objective of this study was to produce sugar from coconut water of immature nuts aged 8 to 9 months from West African Tall (WAT), Malayan Yellow Dwarf (MYD), Equatorial Guinea Green Dwarf (EGD) ecotypes and two hybrids PB113+ and PB121+ cultivated at Marc Delorme research station, southern Côte d''Ivoire. 12 coconut trees were randomly selected per cultivar on experimental fields. The coconut water from immature nuts of ranks 19 and 20 have undergone the production of 3 different sugars. Syrup and brown sugar were produced by hot and white sugar by freeze-drying. The volume, the Dry Metter content, pH and Brix degree of coconut water and microbiological characteristics of sugars of the latter were assessed. Pearson’s correlation at 5% level was tested. The results shown that 2 immature nuts from PB121+ and PB113+  as against 3 from EGD and WAT or 4 from MYD were necessary to  obtain one liter  of coconut water suggesting that nuts from hybrids are bigger. The samples of coconut water extracted from MYD and EGD nuts contained high soluble solids rates varying from 6.32 to 6.98%. Their sugar content was higher.  Thus, EGD produced 66.18 g/liter white sugar by freeze-dried, 61.64 g/liter of semi crystalline brown sugar and 64.84 g/liter sugar syrup. Likewise, from immature water of MYD nuts, extracted sugar yields were 62.62 g/liter for white sugar obtained by freeze-dried, 59.95 g/liter for syrup sugar and 55.90 g/liter for semi crystalline brown sugar. Significant positive correlations exists between immature coconut water’s soluble solids content and the sugar yield (r = + 0.93). Sugar obtained offers satisfactory microbiological quality thus, can be integrated in the food practices of the consumers. 

Key words:  Immature coconut’s water, sugar, output, microbiological quality, Côte d''Ivoire 

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