Abstract

INFLUENCE OF THE SUGAR EXTRACTION METHOD OF COCONUT WATER ON THE CALCIUM, IRON, ZINC AND PHOSPHORUS CONTENTS

Akpro Lathro Anselme*, Konan Konan Jean-Louis, Gbakayoro Jean Brice, Tacra Lekadou Thierry

Abstract

Sugars from immature coconut water were analyzed. All types sugars of coconut water showed high content Ca, Fe, Zn and P. The Ca and P content were highest in brown sugar than syrup and white sugar. Iron and zinc contents were respectively identical in the white and brown sugars and syrup, but highest than content in cane sugar. There are more iron in sugars from West African Tall water (5.5 mg/100 g) compared to sugar of PB113+ water (1.2 to 1.8 mg/100 g) and EGD water (0.9 mg/100 g). The influence of heat on minerals is therefore dependent on the type of mineral. After heat used, Ca content increased but P levels remains static. Also, Fe and Zn contents remains static after heat used. One can conclude that coconut water sugar can significantly improve condition of hemoglobin deficient male anemic patients.

Keywords: Coconut water sugar, minerals, technological impact.