Completed Projects

Preparation of Amphoteric Surfactants from Cocofatty Amine and Fatty Acids
March 12, 1987

This basic research is geared towards finding suitable means of preparing the surfactants, ampholutes and bataines, using coconut oil as starting material. This research was aimed to yield novel compounds with characteristic foaming and surface activity and bactericidal property that will improve the quality of cleansing and cosmetic products at lower production cost.

Anti-mutagenic Potential of Philippine Food and Medical Plants (of Coconut Oil)
June 1, 1988

The influence of coconut oil on the genetoxicity on bone marrow cells was investigated. Coconut oil was administered with methylmethanosulfonate, dimethylnitrosamine, and tetracycline on rats. The results of the micronucleus test showed that there was appreciable reduction in the formation of micronucleated polychromatic erythrocytes.

Acceptability of Coconut Milk in Pandesal and Loaf Bread


Instead of water, coconut milk was added to increase the nutritive value and palatability of pan de sal and loaf bread. The taste test conducted showed that pan de sal and loaf bread fortified with coconut milk had very high acceptance among the participants in the gustatory tests.

Characterization of Dietary Fiber Component of Coco Flour from "Sapal"
July 8, 1988

The chemical properties of coconut dietary fiber such as acidity and water solubility, and the physical properties, and related the effects by using a coconut-rich diet on male weanling rats were characterized. Preliminary feeding experiments using rats showed that coconut flour indeed be a source of dietary fiber. Chemical analysis and identification of dietary fiber components of coconut flour from “sapal” were also conducted.

Cocomilk as Potential Ingredient in the Manufacture of Mayonnaise
October 18, 1988

The use of coconut milk as a major ingredient can possibly reduce significantly the production cost and thus makes the products affordable to low-income groups. Since coconut milk is rich in emulsifier and stable for a long period of time, the addition of the preservatives is no longer necessary.

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