The biochemical characteristics of coconut ( Cocos nucifera L.) water during germination

Abstract

The purpose of this study was to determine the biochemical characteristics of coconut water during germination. The three cultivars most used worldwide were studied; West African Tall ‘WAT’, Malaysian Yellow Dwarf ‘MYD’ and improved ‘PB121+’ hybrid. Germinated ‘MYD’ and ‘PB121+’ had the greatest physical characteristic (water weight). As for the chemical parameters, the amounts of total sugar fluctuated from 25.60 mg/ml to 50.85 mg/ml while the amount of ashes and pH varied from 0.25% to 0.47% and 6.36 to 6.97 respectively. Coconut water from the ‘WAT’ and from the ‘PB121+’ hybrid which is richer in sugars and ashes is appropriate for vinegar making. It could be also used as an additive in food for children suffering from mineral deficiencies.Keywords: Biochemical parameter, cultivar, nut, hybrid