coconut yam Or by other names, it is a plant with tubers in the wild yam family. It is a climber with pink roots. The vine is square-shaped with fins. The trunk is twisted to the right. It has no thorns, but sometimes there are buttons. knot The base is rough. Small tubers appear in the leaf axils. and large underground tubers, brown, flesh white, cream to purple. There are many shapes. Long, straight or round? The leaves are single, heart-shaped. It is a plant rich in calcium, magnesium, potassium, vitamin C and very high in folic acid. It is a plant that does not contain gluten. High in resistant starch and has a low glycemic index. Nowadays there is more commercial production of coconut yams. But the market demand for buying and selling coconut yam products Consumers will want a round head. The size is not very large. Because most consumers boil it. Steamed and eaten or cooked into desserts Large heads are not desirable. They are often kept for breeding the following year. And sometimes there is more coconut yam left than the farmers need. It will be sold in bulk at a very low price. Research and Development Division for Post-harvest and Agricultural Product Processing (A.D.A.), Department of Agriculture. Therefore, we did research by using large coconut oil that the market did not want. Let’s develop flour flour that doesn’t contain gluten. High in resistant starch and has a low glycemic index To be used as a replacement for wheat flour in processing into food products. For those who are allergic to gluten health supplements or other products It increases the value of coconut yams. and increasing income for farmers as another option “Our research starts from the production process of coconut flour until it is processed into bakery products. Coconut yams are suitable for making flour. It must be coconut yam that is 8 months old because it will produce flour that has the most suitable properties for making flour flour,” said Ms. Jarurat Phumprasert, an agricultural expert with special expertise at the KWA. Coconut yams produced Can be stored for at least 6 months in an aluminum foil bag. As for processing coconut flour into bakery products. Starting an experiment in producing fresh butter cookies. Using coconut flour instead of wheat flour. At rates ranging from 25%-50%-75% and 100%, the results show that Fresh butter cookies that use coconut flour instead of wheat flour at a rate of 50% are the most popular. The sample group agreed that the appearance, aroma, taste, texture, and overall liking were no different from wheat flour. “And when we tried to develop a product from coconut flour. It’s another kind of bakery product. By adding additional side dishes such as chocolate chips, raisins, and cashew nuts. By using coconut flour instead of 100% wheat flour, it appears that consumers agree that the smell, taste, and texture are no different from cookies made from 100% wheat flour at all.” At this time, the research team has developed a bakery recipe. Made from 100% coconut flour, there are many bakery products, including fresh butter cookies, pandan chiffon cake, burnt cheesecake, fresh milk waffles, donuts, pancakes and brownies. Ready to transfer technology for producing flour from coconut yams. and demonstrate the processing of coconut flour into bakery products for groups of farmers and those interested. To use the knowledge gained to develop further to add value to coconut yams. and elevate the resulting products to be community products and OTOP products in the future for those interested in the course on producing flour from coconut yams. and processing into bakery products You can contact for additional information at the Research and Development Division for Post-Harvest Technology and Agricultural Product Processing, Tel. 0-2940-7322 during Chatchai business hours. Siripat click to read more “Agricultural News”
