A HIGH-VALUE byproduct from makapuno coconut called galactomannan offers many commercial possibilities for the food, pharmaceutical and other industries.

This was revealed by Dr. Maria Judith Rodriguez during the 24th Coconut Festival held recently at the SM Megamall in Mandaluyong City. Dr. Rodriguez is the principal researcher on makapuno at the Philippine Coconut Authority – Albay Research Center.

Dr. Rodriguez explained that galactomannan is a water soluble non-starch polysaccharide classified under carbohydrates. It is used mainly in foods as stabilizer. Rodriguez said that the most common galactomannan sources in the country are guar gum and legume-based gums which are imported from other countries.

Rodriguez found that galactomannan is abundant in both young and mature makapuno, while normal coconut has lesser galactomannan present only in young coconut. “The presence of galactomannan explains why makapuno meat is soft, pluffy and gelatinous,” Rodriguez explained.

Rodriguez developed a method of isolating galactomannan from makapuno applicable to the commercial production of this compound. She applied the method first on the liquid waste product obtained from processing of makapuno meat into bottled preserves, confectioneries, and as ingredient for pastries and ice cream.

Rodriguez said that the viscous liquid from makapuno meat is very rich in galactomannan that can be extracted and made into powder. The powdered galactomannan, she said, can be used as food additive. It can serve as thickener, binder, extender, gelling agent, emulsifier and stabilizer in food processing industries.

Rodriguez likewise has found that the powdered galactomannan can be a good dietary fiber which can enhance digestion and weight reduction.

In pharmaceuticals, Rodriguez revealed that galactomannan makes a good binder for soft gel capsules as it provides good delivery system creating a slow release effect of the medicine or nutrient compounds.

Rodriguez also studied the use of galactomannan as edible or biodegradable film that can be applied as wrapper for foods to extend shelf life and preserve nutritional value. She is set to study the use of biodegradable film as gauze/dressing for wounds.

Further, makapuno galactomannan can be used as an alternative to animal-based gelatin, hence providing other options for those who prefer plant-derived gelatin. It has also been tried as an ingredient in hand sanitizer and a substitute to or combined with agarose or polyacrylamide to lessen the cost of electrophoresis laboratory analysis with positive results.

Like the liquid portion of makapuno, the meat can also be a source of galactomannan. At the same time, the meat can be processed into a good-quality virgin coconut oil (VCO), according to Rodriguez. She noticed that the VCO made from makapuno does not have nutty smell like that of the VCO from normal coconut.

She added that the technology that she has developed on the extraction and applications of makapuno galactomannan can further be improved as she continues with her research. She said that there are limitless possibilities in makapuno that are waiting to be explored, and galactomannan is just one of the high-value byproducts that this mutant coconut could offer.

Rodriguez said that one of the challenges that the industry is facing today is the need to increase makapuno production to meet the requirements for the commercial production of galactomannan. PCA scientists strongly recommend planting of in vitro-cultured makapuno planting material to obtain up to 95% makapuno yield. The in vitro (grown in test tubes) makapuno seedlings cost 500 each. These are produced using the improved makapuno embryo culture protocol developed by the PCA-ARC scientists.

Rodriguez said that although there are investors interested to commercialize makapuno galactomannan production, the biggest constraint will be the insufficiency of raw materials as the current supply hardly meets the demand of local food processors alone.

Rodriguez added that the advantage of using makapuno as source of galactomannan lies on its local availability and low production cost.