Heeba Shakeela, Kavya Mohan, Nisha P

Abstract

This paper investigates the previously overlooked potential of spent coconut meal, a byproduct resulting from the extraction of virgin coconut oil with a residual oil content of 25–54%. Traditionally considered as waste, spent coconut meal (SCM) is now recognized as a nutritional powerhouse with multifaceted health advantages. It is abundant in dietary fiber (45–55%), protein (14–25%), and essential nutrients, and these byproducts present a sustainable avenue for bolstering food security while concurrently mitigating environmental impact. This review thoroughly examines the extraction techniques employed for obtaining spent coconut flour (SCF) obtained from further processing of SCM, scrutinizes its nutritional profile, and highlights its diverse health benefits. Beyond its nutritional richness, the study underscores the applicability of both SCM and SCF in the realm of functional foods. The paper advocates for a paradigm shift in perceiving SCM as not merely waste but as a valuable resource contributing to both nutritional well-being and ecological sustainability.