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Coconut Neera: Beverage with Therapeutic Potential
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Bhagya D
August 02 , 2016
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Life expectancy continues to rise and along with it a rise in lifestyle
diseases i.e. obesity, diabetes, hypertension, cancer and
cardio-vascular diseases (CVD). It is estimated that by 2030, India will
have 23.6 million people with CVD, 40 million diabetics and 215 million
hypertensive population. It is an inevitable fact that affluence is one
of the causes of lifestyle diseases, which nutraceuticals and dietary
supplements often address. The consumption of nutraceuticals along with
their associated physiologically active components is linked to disease
risk reduction. People can optimise the health-promoting capabilities of
their diet by way of supplementation and by consuming foods that have
been formulated or fortified to include health-promoting factors. Going
for nutraceuticals and functional food is one of the innovative approach
for management of lifestyle diseases. Any health benefits attributed to
functional foods should be based on sound and accurate scientific
criteria, including rigorous studies of safety and efficacy.
Nutraceuticals and functional foods become part of an effective strategy
to maximise health and reduce disease risk; only when healthy lifestyle
practices are followed. Several nutraceuticals and functional foods
have been formulated which require scientific evidences of their
nutritional properties.
Coconut palm, botanically known as Cocos
nucifera L., belongs to the family of Arecaceae (Palmae), which is an
important member of the monocotyledons. Coconut is a unique tree, where
every part is useful in one way or Fresh Coconut Inflorescence Sap
(FCIS) or coconut Neera is obtained by tapping the unopened spadix of
coconut palm.
Coconut neera is sweet, oyster white, translucent
and is reported to function as a good digestive agent. Neera is a
natural and non-alcoholic beverage, high in nutritional value and an
instant thirst quencher. It requires neither mechanical crushing nor
leaching. This palm nectar is widely consumed in India, Sri Lanka,
Africa, Malaysia, Indonesia, Thailand and Myanmar. Coconut Neera is fast
becoming a popular drink on account of its highly nutritive value,
delicious taste and agreeable flavour. FCIS is usually consumed as a
juice by local people in Southeast Asia and is also used as raw material
for the production of sugar, alcoholic beverages, vinegar and acetic
acid.
Production of Neera
Collection of Sap
Filtration
Preservation & Chilling to 4 degree Celsius
Treatment using clarifying agents
Deodorisation using activated carbon/bentonite
Filling in glass bottles/Al cans/flexible packages
Pasteurisation in boiling water at 95 degree Celsius
Source: DFRL
The
sap is collected from the cut flower of the palm. A container is
fastened to the flower stump to collect the sap. The white liquid that
initially collects tends to be very sweet and non-alcoholic. Neera is
brought down from the top of the tree in either earthen pots or vessels.
The Central Food Technological Research Institute (CFTRI), Mysore, and
Defence Food Research Laboratory (DFRL), Mysore, have worked together
and developed a methodology of packing and preserving Neera up to 45
days in refrigerated and 30 days in ambient conditions.
Technological Developments
Neera
can be hygienically processed to a natural health drink. Quality of raw
Neera determines the quality of drink processed. So, raw Neera of pH
above 5 is always preferred for Neera drink. Raw Neera is centrifuged,
pasteurised and packed in aseptic conditions to produce Neera drink.
Since coconut Neera is highly susceptible to fermentation preservation
techniques namely pasteurisation and clarification are done to remove
the antifermenting solution (AFS) used. Chilled condition is required
for the storage of Neera. So, Neera is transported to the processing
sites in chillers/ iceboxes. On an average, a palm yields about 1.5 - 2
litre of Neera. To produce good quality Neera, it is necessary that all
containers and vessels used should be clean at all times.
Composition
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Nutrients
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g/100
ml
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Total
Solids
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15.2-19.7
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pH
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3.9-4.7
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Specific
Gravity
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1.058-1.077
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Total
Sugars
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14.40
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Total
Ash
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0.11-0.41
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Citric
Acid
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0.50
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Alcohol
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Nil
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Iron
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0.15
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Phosphorous
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7.59
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Ascorbic
Acid
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16-30
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Total
Protein
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.23-.32
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Source: CFTRI
Fresh coconut sap from the cut
inflorescence has 12-15% of sucrose (by weight) and trace amount of
glucose, fructose, maltose and raffinose. It is naturally rich in
Potassium, Magnesium, Zinc and Iron and is a natural source of 12 of the
essential vitamin B complex and vitamin C. The sap contains
approximately 0.23% protein, 0.02% fat and is rich in Na and K content.
The vitamin C content of FCIS is 20.4 mg/L. The total phenolic content
of FCIS is 0.33 g/L. It contains phenolic compounds namely Gallic acid
(350 ± 1.36), protocatechuic acid (86 ± 0.37), Cafeic acid (56 ± 0.21) ,
p-Coumaric acid (27 ± 0.13) and Galangin (100 ± 0.65). The typical
flavour components retained in clarified Neera are ethyl lactate, phenyl
ethyl alcohol, 1-hexanol, 2-methyl tetrahydrofuran,
3-hydroxy-2-pentanone and 2-hydroxy-3-pentanone (Food chemistry, 2007).
Therapeutic Properties
Neera
is diabetic-friendly due to low Glycemic Load (1.0)/Glycemic Index
(35)(Food and Nutrition Research Institute, 2007). Glycemic Index should
be taken into account when we decide the quality of carbohydrate in a
food item. A glycemic index value therefore tells us how rapidly a
particular carbohydrate turns into sugar. The glycemic load (GL) takes
both quality and the quantity of carbohydrate content of the foods into
account. Low glycemic foods contain unrefined, complex carbohydrates
that break down into glucose more slowly and allow for a slower release
of usable energy. Therefore it is better for controlling blood sugar
levels in the body.
Neera is rich in minerals and vitamins and it
contains glutamic acid necessary for protein synthesis. Lifestyle
changes like maintaining a healthy body weight, exercising and eating a
healthy low-GI diet may help protect against cancer at least partly by
lowering insulin level which is reported to be a cellular growth factor
which increases the risk of breast cancer, pancreas and so on.
Coconut
Neera enhances mental development, the vitality, immune system and
production of red blood cells due to micro nutrients namely zinc, iron
and copper. It can be used as a supplement for iron and vitamin
deficiency.
Since low-GI foods are slowly digested, they provide a
gradual and sustained rise in blood sugar. This keeps feeling full and
satisfied and delays the return of hunger between meals which makes it
suitable for obese subjects. It aids in digestive health. It is good for
post-operative care due to the high level of electrolytes. Neera
contain vitamins (Vit.A & Vit.C) which have antioxidant properties
thereby preventing damage or death of cells.
Coconut Neera
supplementation in humans 100 ml/day was found to be effective in
controlling hypertension without any side-effects. Within one hour, 18± 2
mm Hg was found to be reduced among the hypertensive subjects. This may
be due to the high levels of potassium (168.4mg) to sodium (90.6mg),
inositol (127.7 mg) which is beneficial in reducing hypertension and
cholesterol. Since high in inositol it is also good for eczema and eye
abnormalities. Coconut Neera was also found to exert diuretic effect
among the subjects (Bhagya & Soumya, 2016). Neera can be promoted as
a health drink, as an instant energy provider, as a functional food and
nutraceuticals due to its immense nutritional properties. It can also
be used for formulating several nutritious dishes and products.
(The
author is assistant professor, department of home science, St Joseph’s
College for Women, Alappuzha, Kerala. She can be contacted at
bhagyadp81@gmail.com)
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TOPICS
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That foods might provide therapeutic benefits is clearly not a new concept. ...
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