The coconut is one ofthe most versatile plant species in tropical countries since every part of thecoconut can be utilized from trunk to nut. Due to its abundance and flexibilityit has been a part of Philippine Culture and life. Coconut production makes upone of the four major sectors of Philippine agriculture and about a third ofthe country’s population is involved in coconut production as their main sourceof livelihood according to (Bautista, et, al. 2005).
Man cannot live without food. There have been manyvarieties of food, which are continuously being recognized to fit the fast changinglifestyle of people brought about by rapid industrialization. Life has beenvery busy that people will prefer buying snacks that can be eaten while doingother activities such as hamburgers.
Burger patties have been acknowledged for ages. It wasdiscovered many years ago that today burger stands and food houses existedrapidly. The usual burger patty is composed or is made of meat such as pork.The utilization of different material other than pork as raw material of burgerpatties is now being realized. Coconut residue or locally known as “sapal ng niyog” is asolid material obtained after extracting coconut milk from the fresh gratedcoconut or comminuted meat. It represents approximately 25-40% of the weight offreshly grated meat in a waste basis depending on the coconut milk extractionprocess that is used (Bautista, et, al.
2005). The production of coconut flouris just one of the possible transformations for coconut residue into a usableproduct. Coconut residue has a potential to be used in the production ofcoconut patty.
Coconut patties are just like ordinary burger patties, only theyare more economical and healthy. The abundance of raw materials in the country is a majorfactor for the production of coconut patties to be feasible. Coconut patty,being newly discovered product from coconut residue is now being established tobe a competitive and economical substitute to the burger patties that we havetoday.
Coconutburger patties are prepared from fresh grated coconut residue mixed with groundpork, eggs and spices and cooked until golden brown. Coconut residue (sapal) isused as filler and as substitute to ground pork or beef to produce a low costbut nutritious viand. It is being disseminated among women in coconut producingcommunities.
It can also be prepared without ground pork but only mixed withspices.Thepurpose of this research is to introduce a meatless patty in the market byutilizing the coconut pulp and developing it into a meat substitute in burgerpatty. And aims to reduce waste material because coconut pulp (sapal) is beingthrown after getting its milk, this will help in the environment to reduce thewaste by converting into a new product.