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Coconut flour is produced using the residue from OVCO extraction. It is commonly used as an ingredient in protein and fibre enriched food products. Despite processing, coconut flour retains the unique flavour and taste of coconut. Due to the natural unrefined nature of the production process coconut flour may contain traces of brown coconut skin.
The dietary fibre content in coconut flour is 3-4 times higher than that of wheat flour, soy flour and rice bran.
Use
Coconut flour can be used as part of a healthy diet to reduce the risk of heart disease. It also promotes good digestive health and helps regulate blood sugar levels.
Coconut flour is used widely in the manufacturing of confectionaries and commercial bakery products. It is now also becoming a popular ingredient that is used in home baking and used for its grainy texture and taste.
