Broadening Utilisation of Coconut Kernel through Production of Coconut Ice Cream

Abstract

The coconut tree (Cocos nucifera) is widely referred as the “tree of life” for its important role in the 10 million livelihoods from over 90 countries globally. In Kenya, the coconut sub-sector is valued at KES 25 billion, yet only 65% is utilised depriving the country the necessary revenue, which is pivotal in achieving sustainable development. This study was aimed at exploring coconut utilization through value addition of coconut kernel to produce coconut ice cream at the coastal counties of Kilifi and Kwale. A structured interview with lead questions was used in knowing the coconut varieties grown at the coastal part of Kenya, food-based products made from the coconut kernel, and the challenges facing enterprises in the coconut value chain. This was followed by random sampling of coconut fruits, which were then de-husked and de-shelled in determining coconut fruit composition Subsequently, colour analysis of the coconut kernel was done using hunter lab colour difference meter. Additionally, proximate analysis and fatty acid profile of coconut kernel was caried out as guided by AOAC (2000) methods and base-catalysed transesterification respectively. Finally, coconut milk was extracted to make coconut ice cream followed by sensory evaluation. The field survey revealed that four varieties of coconut were evident: East African Tall (Green) -, East African Tall (Yellow), Dwarf (Yellow), and East African Short. limited coconut-kernel based products was evidenced by only six products (virgin coconut oil, desiccated coconut, copra oil, coconut milk, coconut cream, and coconut flour). This was attributed to challenges such as obsolete technology and machines, insufficient capital for business expansion, limited marketing, immature nuts being used, cracking of nuts during storage, and insufficient research. based on the de-husked coconut fruit, coconut kernel was the highest in comparison to shell and water across the coconut varieties. Regarding colour, generally high L* (light vs. dark) values (85.34 - 93.35±1.64) and low a* (red vs. green) values (0.51-0.81) and b* (yellow versus blue) values (1.53-2.20) values, justifying the milky-white colouration of the kernel. Notably, proximate analysis revealed high crude fat (35.01-38.28%) across the varieties. Fatty acid profile revealed that the highest fatty acid in composition was lauric (45.91-50.72%). Between the developed ice cream, pure coconut flavour was the most preferred. The Kenyan coconut sub-sector is faced by challenges leading to limited value addition and, therefore, development of coconut ice cream is timely. Most of the coconut oil extract was saturated (91%), indicating stability for storage and suitability for use in ketogenic diets.