1.1 Introduction
The coconut fruit is a fibrous drupe consisting of a thin hard skin (exocarp), a thick layer of fibrous mesocarp (husk), the hard endocarp (shell), the white endosperm (kernel) and the large cavity filled with liquid (water) when immature. The exocarp is usually green, sometimes bronze. The fruit shape vary from elongated to spherical and weigh between 850 to 370g when mature (Cocoinfo, 2004). The water is a clear liquid found in the interior of coconut. In a healthy and undamaged coconut, the water is sterile. Its sodium and potassium content makes it an ideal drink for rehydration. The characteristics of the coconut water changes as the coconut ages. A very young coconut (i.e. about 3-5 months, before the endosperm begins to form), has tasteless water that is somewhat astringent. Water from a mature coconut is slightly salty to the taste, but when the coconut grows well on land, the salty taste disappears. The best time to harvest a coconut for drinking is at age 6-7 months, just as the jelly-like endosperm begins to form. At this stage the water has maximum sweetness and low acidity (Cocoinfo, 2004).
As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the Aim and Objectives of the study. Others are Significance of the study, Scope of work, Limitations of the Study and Definition of technical terms.
1.2 Background of Study
The coconut (Cocos nucifera L.) is tropical plants which belong to the order Arecales and family Arecaceae. It is widely grown in about 90 tropical regions of the world (Peggy, 2007). Every part can be utilized roots, husk, leaves and fruit. The cavity of the endosperm contains watery fluid called coconut water which begin to form around two months after the natural opening of the inflorescence (Janick and Pull, 2008). It is rich in vitamins, amino acids, minerals and sugar (George, 2001). The coconut water is isotonic in nature. It's biologically pure with pleasant sweet taste which is of immense health benefits to human (Adams and Bratt, 2000).
Coconut water contains both macro and micro minerals which play vital roles in body metabolism. Examples of these minerals are Mg, Na, K, P, Fe, Zn and Cu (Jean et al., 2009). The fluid has long been used in different parts of the world. During the second worldwar coconut water was used in place of saline solution during emergency surgeries (Aragao, 2000). It is used in controlling hypertension, intestinal problems and weight reduction. Coconut water is also used for intravenous rehydration and electrolyte replacement in a wide range of situation (Ferraz et al., 2003).
Therefore, in Nigeria where the research was carried out, the activities that was conducted is to know the Mineral Content in Coconut Water and Coconut Milk.
1.3 Statement of Problems
Investigation reveals that Coconut water is LIKELY SAFE for most adults when consumed as a drink. It might cause fullness or stomach upset in some people. But this is uncommon. In large amounts, coconut water might cause potassium levels in the blood to become too high. This might lead to kidney problems and irregular heartbeat (Webmd, 2021).
1.4 Aims and Objectives of Study
The aim of the study is to analyze some mineral content of coconut water and coconut milk. In achieving this aim, the following specific objectives were laid out as follows:
- To analyze the levels of sodium, potassium, calcium, iron, zinc and magnesium in the coconut water and coconut milk.
- To provide information that will educate the consumers on the immense health benefits of the coconut water and coconut milk.
1.5 Significance of the Study
Healthier food choices are associated with a higher life expectancy. Thus, participating and adapting to healthy eating habits by consumers such as balanced diet, reduced fatty intake, moderate alcohol consumption and reduced sugars can help improve their well — being. In Nigeria, according to the Ministry of Health (MOH's) Health Report Card 2011these healthy eating practices can reduce the amount of deaths associated to chronic non- communicable ailments since, consuming healthier foods and food products will lessen the development of risk factors associated with cardiovascular diseases, cancer, diabetes and strokes that may end in death.
Additionally, it is known that coconut water and coconut milk can be used in a variety of ways however consumer knowledge of its countless benefits is uncertain and there are limited studies in relation to the perception and acceptance of functional foods in Nigeria. Thus, there is the need to assess consumer knowledge, perception and acceptance of coconut water and coconut milk as a functional food among consumers in Nigeria.
1.6 Scope of Study
The study focuses on the Mineral Content in Coconut Water and Coconut Milk. The coconut samples were obtained in their dry conditions and the drupes were randomly selected from four different states in Nigeria.
1.7 Limitations of the Study
During the course of this study, many things militated against its completion, some of which are:
- Time Constraint: The time frame given to accomplish this project was very short due to school academic calendar and it was carried out under pressure which made the researcher not to implement some necessary features.
- Research material: availability of research material is a major setback to the scope of the study.
- Frequent power failure: This made the researcher append more money on fuel to ensure sustainable power.
