Changes in bromatologic properties during the storage of handmade coconut flour.

Abstract

Handmade coconut flour (HAC) is an agricultural byproduct prone to decomposition when is stored under anaerobic conditions. In order to deepen into the causes and effects of this process a preliminary characterization of the microbial growth during the short-term storage of fresh HAC under anaerobic conditions was conducted, as well as the determination of certain bromatological properties at the beginning and at the end of this storage. It was determined: Dry Weight, Gross Protein, Gross Fiber, Fat, Ashes, as well as Calcium and Magnesium. The experiments were performed at the Agroforestry Faculty, University of Guantanamo during the months March-May/2014. The quantity and diversity of the microorganisms detected indicate the development of a microbial succession during the storage of fresh HAC under anaerobic conditions. The microbial growth detected increases the % Fat, decreases the % Gross Fiber and produces no changes in the % Gross Protein, % Ashes, % Ca and % Mg.