Table 3.

Elemental content (ppm or mg/li) of 3 sources

of edible sugar(Analyzed by PCA PTAL, 5. Zinc – called the ‘intelligence mineral’, zinc is
Sept.11, 2000) (Secretaria et.al., 2003) required for mental development, for healthy
reproductive organs (particularly prostate gland)
6. Iron – vital for healthy blood, iron deficiency is
Coconut
Brown Refined associated with poor mental development and
Element/ Cane White problem with the immune system
Sugar
Nutrient Sugar Sugar 7. High level of active Cl ions – provides electrical
neutrality (acid-base body balance) and correct
mg/Kg (ppm)
pressure of body fluids; balance electric charges
in the human nervous system; and enhances the
Nitrogen -N 2,020 100 0 efficient digest & immune systems for our
Phoshporus-P 790 30 0.7 healthy body and mind (www.c3.org/chlorine)
Potassium -K 10,300 650 25
Calcium -Ca 60 240 60
Magnesium-Mg 290 70 10
Sodium -Na 450 20 10
Chloride -Cl 4,700 180 100
Sulfur -S 260 130 20
Boron - B 6.3 0 0
Zinc - Zn 21.2 2 1.2
Manganese-Mn 1.3 2 0
Iron -Fe 21.9 12.6 1.2
Copper -Cu 2.3 0.6 0.6

General Information No. 01/2016

Mineral Primer: Selected minerals needed
in relatively large amounts (Cruz, et.al. 2006)

1. Calcium – vital for strong bones and teeth, also

needed for the heart and nervous system and
for muscle growth & contraction
2. Magnesium – essential for enzyme activity,
calcium and potassium uptake, nerve
transmission, bone formation and
metabolism of carbohydrates and minerals
3. Potassium – helpful in treating high blood
For more information, call, write, or visit
Coconut
pressure, excessive use of salt along with Agronomy, Soils and Farming
inadequate intake of fruits and
results in potassium deficiency
vegetable Systems Division
Philippine Coconut Authority
Sap-Based
4. Phosphorus – needed for cell and bone growth,
kidney function
Davao Research Center
Bago Oshiro, Tugbok District, Food Products
Davao City 8000
Tel. (082) 293 0161
E-mail: pcadrc.asd12@gmail.com
 Coconut Honey or Syrup COMPOSITION & NUTRITONAL
TECHNOLOGY DESCRIPTION VALUE OF COCOSAP
1. Further boil the sap until it reaches 110°C
temperature or sticky under moderate to very
Table 1. Average chemical composition and
 Coconut sap (toddy) is one of the best food slow heat.
nutritional value of coconut sap (Naka,
products to consider because of its many uses. 2. Cool the sticky liquid or coco honey/syrup, then 1996).
pour into desired container.
 Locally known as “tuba” or coconut wine; as Parameter Value (/100g or ml )
3. Store in the refrigerator to prolong shelf life (up
vinegar (under natural fermentation) or as to one year without deterioration).
“lambanog” or distilled wine (24-25% alcohol). pH 5.75
Total sugar % (mainly sucrose) 18.09 g
Coconut Sugar Water 87.5 ml
 The sap can also be processed to sap juice/drink, Calories 48.0 joule
syrup or honey, crude sugar or granulated sugar. 1. Boil cocosap to evaporate the water under Carbohydrate 11.4 g
moderate heat with occasional stirring until sap Protein 0.22 g
thickens at 115°C. Fat 0.40 g
Calcium (Ca) 0.40 mg
2. Remove it from the flame when it begins to Phosphorus (P) 20.0 mg
Coco sap food products become very sticky. Iron (Fe) 0.18 mg
3. Continue mixing until it becomes granular. Thiamine 0.016mg
Riboflavin 0.006 mg
4. Air dry the brown sugar before placing them in Niacin 0.48 mg
packaging material. The pH of coconut sap should Ascorbic Acid 20.6 mg
be at a level > 6 to ensure successful production
of granulated coconut sugar.
One kg of coconut sap sugar can be derived from
Table 2. Amino acid content of freshly-gathered
two (2) gallons or 7-8 li of sweet fresh cocosap.
coconut sap (Kosaki, 1974 in Magat,
Coconut sugar is mostly used for cooking desserts and
1996).
Coconut Sap Juice Coconut Honey Coconut Sugar Coconut Vinegar
curries and some for raw material of food industries
e.g. confectionery. Amino Acid Value (g/100g)
Trytophan 1.27
STEPS IN PROCESSING Lysine 0.32
Coconut Vinegar
Histidine 1.19
Coconut Sap Juice 1. Pour harvested sap in a wide large container with Arginine 0.35
clean netted cover to allow aeration & prevent Aspartic Acid 11.22
1. Pasteurize the sap for 10 minutes at entrance of dirt and foreign objects. Threonine 15.36
65oC (to prevent natural fermentation). Serine 8.24
2. Harvest the coconut sap as vinegar after 10-day Glutamic Acid* 34.20
2. Pour separately in the desired container. fermentation period in a well ventilated room. Proline 3.52
3. Seal tightly and place in the cool section of 3. Pasteurize vinegar by heating for 5-10 minutes Glycine 0.47
at 60-65°C to maintain the desired quality (at Alanine 2.56
the refrigerator or freezer if the juice is to
least 4% acidity) of the vinegar. Valine 2.11
be transported to consumers in distant Isoleucine 0.38
place. 4. Allow to cool before placing in very clean bottles Leucine 0.48
and then cover tightly and sealed. The coco sap Tyrosine 0.31
4. If hygienically prepared, the juice can be
vinegar is a very good ingredient in pickled Phenyalanine 0.78
stored until 3 days until deterioration. papaya, as a dip in chicharon and other snack * Glutamic acid – amino acid used by the body to build protein. It’s the
and food preparation. most common stimulating neurotransmitter in the nervous system
(http:/www.vitacost.com/science/hn/supply/glutamic_acid.htm),also
plays a role in the normal function of the prostate.