Physical, Chemical and Functional Properties of Flakes from Coconut Flour

Coconut flour is the pulverized residue obtained after extraction of milk from coconut copra, regarded as waste. The objective this study was to find a use for underutilized industrial waste by producing flakes using different binding agents and evaluate their physical, functional chemical properties. produced followed processing six batches with binders (xanthan gum, guar ofor seed achi gum cassava starch) control sample no agent. proximate composition, mineral content, caprylic acid, colour properties flake samples were evaluated standard methods. crude protein, ash, fat, fibre moisture content ranged 8.46-10.21%, 1.01-1.40%, 0.94-0.99%, 2.55-2.82% 1.89-2.45% respectively. had significant effect in retaining aroma compound (caprylic acid) (1.48 - 2.45%), compared without agent (1.37%). calcium, iron, magnesium sodium 2.71 4.52 mg/100g, 1.57 2.06 9.58 10.53 mg/100 g 502 – 943 mg/kg on bulk density (0.13 0.15 g/cm3), but significantly increased water absorption capacity 78.23% 126 164%. L*, a* b*colour parameters 72.41 93.38; -0.12 +4.89 10.04 21.95 difference (delta Chroma), intensity hue angle varied 1.90 12.07, 6.75 24.17 77.13-91.44 This showed that flakes, nutritious less dense meal can be or agent, which could serve breakfast snack.