Microcontroller Technology for Coconut Flour Production | InformativeBD

MA. Magdalena V. Gatdula, from the institute of Philippines. wrote a Research article about, Microcontroller Technology for Coconut Flour Production. Entitled, A microcontroller based flour processing machine for Coconut pulp. This research paper published by the International Journal of Biosciences | IJB. an open access scholarly research journal on Biosciences. under the affiliation of the International Network For Natural Sciences| INNSpub. an open access multidisciplinary research journal publisher.

Abstract

This study aimed to develop a microcontroller-based flour processing machine for pressed coconut pulp. The entire system is automated to carry out the task continuously with minimal interaction of the user. The designed project used software written in C++ and executed on the Arduino UNO. Developmental research was utilized in the study and an online survey was distributed to five bakers, five coconut sellers, and five computer engineering professionals to evaluate the acceptability of the automated cocoflour machine. The results shown high acceptability that the machine could produce coconut flour. The study concludes that the automated machine coconut flour maker is user-friendly, and anybody can operate this machine without any technical knowledge that can produce acceptable coconut flour consistently with its adequate production time. It requires less monitoring and human labor.

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Introduction

Trees are the world's largest plants, and their importance to the environment and human wellbeing cannot be underestimated. These plants produce oxygen, absorb carbon, keep soil healthy, and help to preserve the world's biodiversity. The products made from these plants highlight the relevance of trees in the lives of many people; it includes construction materials, fibers, and fuels.

Furthermore, trees can produce a variety of nutritious food such as fruits, leafy vegetables, nuts, seeds, and edible oils, which can help to diversify diets and mitigate seasonal food and nutritional shortages. Agroforestry employs hundreds of tree species to improve food sustainability and nutritional security (Jamnadass et al., 2020). Among all the species of trees available on the planet, only the Coconut Palm is referred to as "The Tree of Life." The coconut tree is recognized as one of the world's most significant fruit trees (Lapina & Andal, 2017). FAO says Asia-Pacific generates 90% of the world's coconut products, including water, oil, milk, and construction timbers. In 2019, Southeast Asian islands, especially the Philippines, were the leading producers and exporters of coconuts. Davao Region was the leading producer of coconuts, contributing 455.45 thousand metric tons, or 13.8 percent of overall coconut production. (Philippine Statistics Authority (PSA)).

The coconut tree makes relatively little trash because every part of it is useful. Coconut tree cultivation is entirely sustainable, and it is a remarkable natural resource that yields interesting coconut goods. Throughout decades, the coconut has been a healthy supply of meats, milk, and oils that have sustained and nurtured individuals all over the world. This crop is classified as a "functional food" because, in regard to its vitamins, it provides a variety of possible health benefits (Ramaswamy, 2013). Coconut's main products include virgin coconut oil, desiccated coconut, coconut water, as well as coconut flour.

According to Masa, D., coconut milk/cream powder goods generate approximately 3,463 MT of coco residue each year, of which 40% is being used as a food ingredient as well as the other 60% is utilized as feedstuff or discarded. Coconut flour is a one-of-akind substance manufactured from the waste of coconut milk production. It is relatively low in digestible carbohydrates, involves no gluten, is much less costly than any of the other nut flours, contains high fiber as well as essential vitamins, and tastes great. (Ramaswamy, 2013). Its nutritional advantages may drive the industry to generate functional food components that may conduce to the appropriate treatment and management of chronic diseases, which opens the possibility of using coconut flour as a food supplement for people with diabetes (Tamil Nadu Agricultural University).

The shredded meat, also known as the pulp, is dried after emptying and extracting the milk. The pressed coconut pulp is heated or dried before being pulverized to make coconut flour. Traditionally, coconut pulp is dried by spreading thin layers of it in the open sun. This approach has drawbacks, such as no control over the rate of drying and non-uniform drying (Kumar et al., 2015). After drying, a milling machine is used to produce pulverized coconut pulp.

According to Majeedullah (2022), drying requires heat and mass transmission. Heat must be transmitted to the material's surface to evaporate moisture latently. Mass transfer involves water diffusion through a substance to an evaporating surface and vapor diffusion into passing air. This theory was related to how air and contact drying worked. Heat is transferred through foodstuffs from either heated air or heated surfaces. The water vapor of pressed coconut pulp is removed with the air. 

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