Coco flour cuts risk of chronic diseases

The use of coconut flour on meat products may reduce the risk of leading chronic diseases according to the Philippine Coconut Authority.

PCA-7 regional manager Diodero Ravelo said they have a new coconut product that contains vital elements known to reduce cardiovascular cancer, colon cancer and diabetes.

The coconut flour, made up of coconut residue, Ravelo said, was recently studied and approved by the Food and Nutrition Institute and can be used as filler for processed meat such as sausages or burgers.

He said FNRI was inspired at how popular sausages and hamburger patties are among children as food snacks or viands.

For now coconut flour is locally produced among coconut cooperatives since they have a lot of coconut residue. Coconut flour, according to the FNRI study has 8.1 percent of dietary fiber, 13.2 percent protein and 219 calories.

Ravelo said they are hoping to market the said product to meat processors as these are high-fiber functional foods.

Coconut residue or "sapal" in the dialect is the waste material of processed coconut meat.

The Visayas has over 50,000 hectares of coconut plantations. - Ferliza C. Contratista