The Central Plantation Crops Research Institute (ICAR-CPCRI) has unveiled 'Kalpa Composite Flour,' a nutrient-dense ingredient made from coconut milk residue and millets. This breakthrough promotes a circular economy in coconut processing.

  • 'Kalpa Composite Flour' combines coconut milk residue (CMR) with fiber-rich cereals.
  • Available in three variants: Wheat, Rice, and Ragi-Wheat blends.
  • Significantly enhances antioxidant and fiber content in foods.
  • Supports a circular economy by utilizing industrial byproducts.

In a significant move toward sustainable food technology, the Central Plantation Crops Research Institute (ICAR-CPCRI) in Kasaragod has launched 'Kalpa Composite Flour'. This innovative food ingredient is formulated by blending coconut milk residue (CMR) with fiber-enriched cereal and millet flours.

Coconut Milk Residue (CMR) is a byproduct generated during the industrial processing of virgin coconut oil and other coconut-based products. While previously considered an underutilized co-product, research has shown it to be exceptionally rich in fiber and polyphenols, making it a nutritional powerhouse.

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Product Variants and Culinary Uses

Announced during the World Coconut Day celebrations, K. Balachandra Hebbar, Director of ICAR-CPCRI, highlighted that the flour comes in three distinct functional variants:

  1. CMR-Wheat Flour: Ideal for making staples like chapati, parota, and various flatbreads.
  2. CMR-Rice Powder: Specifically designed for traditional dishes such as puttu.
  3. CMR-Ragi and Wheat Flour: Perfect for the confectionery industry to produce healthy cookies and snacks.

Why This Matters

BozokMedia analysis shows that this development is a masterclass in Circular Economy application. By converting a processing byproduct into a high-value functional ingredient, the institute is reducing waste and creating new revenue streams for the coconut industry, effectively turning 'waste' into 'wealth.'

This innovation exemplifies sustainable coconut processing and the circular utilization of coconut resources.

Scientist Hima John noted that the flour has a shelf life of three months and offers superior antioxidant activity compared to traditional flours. Depending on consumer preference and product stability, 10% to 25% CMR can be incorporated into these blends.

Did You Know?: Polyphenols found in coconut residue are known for their potent antioxidant properties that help combat oxidative stress.

Frequently Asked Questions

1. Is the product commercially available?
Yes, Abhijnana Food Products Pvt. Ltd. has licensed the technology and will soon launch millet and ragi cookies under the brand name 'Nitya.'

2. How does it improve nutrition?
It adds significant dietary fiber and antioxidants to common foods like bread and cookies without the need for artificial additives.