Speech On Coconut

Oil and fats are the most intense source of energy in our daily routine diet.
Coconut is source of oil and it plays an important role in many traditional foods of Asian and Pacific regions (Nakpong and Wootthikanokkhan, 2010). India, Philippines, Indonesia, Sri Lanka, Mexico, Malaysia, and Papua & New Guinea are the 7 countries which produce major quantities of coconut in the world (Chiewchan et al., 2006).
Coconut is available in two forms that is, wet and dry materials commonly known as wet coconut and dry coconut or copra. The oil can be extracted from both these raw materials. Coconut oil is an edible oil that has been consumed in tropical countries for thousands of years. As it has a long shelf life and a melting point of 76 °F (Thampan,

The coconut milk is obtained from grated coconut meat by manually pressing and allowed to ferment naturally in a separating funnel or in a clean container with drain and keep for 48 hrs at room temperature. During fermentation, coconut milk was slowly destabilized into coconut oil, protein portion and whey. VCO present on top of the vessel, in the middle non-destabilized cream with protein matter and whey water remained at the bottom. Whey water drain off through the drain; separate oil and non-destabilized cream with protein matter collect into a beaker and filtered by Whatman filter paper.
In literature, to speed up the extraction of coconut oil some modification done to the fermentation process such as; Baker’s yeast (Saccharomyces cerevisiae) added as an inoculum for the fermentation process. Mixture make homogenous by mixing it rigorously. The mixture then left to stand for 36 h at room temperature. As the layers of oil and water became separated, the upper oil layer simply

Enig, M.G. (1996). Health and nutritional benefits from coconut oil: an important functional food for the 21st century. In AVOC lauric oils symposium, Ho Chi Min City, Vietnam, 25 April 1996.

7. Gopala Krishna A.G., Gaurav Raj, Ajit Singh Bhatnagar, Prasanth Kumar P.K. and Preeti Chandrashekar (2010) Coconut Oil: Chemistry, Production and Its Applications - A Review. Indian Coconut Journal Volume: 73, Issue: 3, 15-27.

8. Grimwood, BE; Ashman F; Dendy DAV; Jarman CG; Little ECS; Timmins WH (1975).Coconut Palm Products – Their processing in developing countries. Rome: FAO. pp. 49–56. ISBN 978-92-5-100853-9.

9. Latif, S., F. Anwar, and M. Ashraf. 2007. Characterization of enzyme-assisted cold pressed cottonseed oil. Journal of Food Lipid. 14: 424-436.

10. Marina, A.M., Che Man, Y.B., Amin, I., 2009. Virgin coconut oil: Emerging functional food oil. Trends in Food Science and Technology 20, 481–487.

11. Marina, A.M., Che Man, Y.B., Nazimah, S.A.H., Amin, I., 2009b. Chemical properties of virgin coconut oil. Journal of the American Oil Chemists Society 86, 301–307.

12. McGlone, O.C., Canales, A.L.M., Carter, J.V., 1986. Coconut oil extraction by a new enzymatic process. Journal of Food Science 51 (3),