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Comparison of the Basic Nutritional Characteristics of the First Extract and Second Extract of Coconut Milk

Ruwani Nadeeshani, Uthpala N. Wijayaratna, W. Chathuri Prasadani, Sagarika Ekanayake, Kapila N. Seneviratne, Nimanthi Jayathilaka

Coconut milk is the aqueous extract of grated coconut kernel. In traditional cooking in the South Asian region, grated coconut kernel is hand-pressed with water to obtain a viscous white coconut milk known as first extract (FE). The coconut kernel remaining after the first extraction is further extracted with a fresh portion of water to obtain second extract (SE), which is less viscous. In the present study, the nutritional composition and the effect of FE and SE on the serum lipid profiles was evaluated. The results indicate that the lipid and protein contents of SE is equivalent to a 3 fold diluted solution of FE. However, the levels of sugars and phenolic contents of the SE cannot be achieved by the same fold ofdilution of FE. There is no significant difference (p < 0.05)in the lipid profiles of the rats fed with SE after 21 days.