ICAR-CPCRI launches ‘Kalpa Composite Flour’, a coconut milk residue based food ingredient
The ICAR-CPCRI has launched 'Kalpa Composite Flour,' a new food ingredient made from coconut milk residue mixed with cereal and millet flours. This innovation aims to reduce waste by repurposing a nutrient-rich byproduct of coconut oil production into a functional food.
Why it matters
It promotes a circular economy in the agricultural sector by turning industrial waste into a sustainable, value-added food product.
The Central Plantation Crops Research Institute (CPCRI), Kasaragod, under the Indian Council of Agricultural Research (ICAR), has come out with a new food ingredient, Kalpa Composite Flour, by mixing coconut milk residue (CMR) with fibre enriched cereal and millet flours.
CMR is generated during the industrial processing of virgin coconut oil and other coconut milk-based products. It is a fibre-rich and polyphenol-dense byproduct and primary an underutilised co-product of coconut.
K. Balachandra Hebbar, Director, ICAR-CPCRI, told The Hindu that the product was released during the World Coconut Day celebrations at the institute on Wednesday. He said Kalpa Composite Flour has three variants — CMR mixed with wheat flour, CMR combined with rice powder and CMR mixed with ragi and wheat flour.
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