Abstract
The Pachira aquatica Aubl. (Bombacaceae Family) is an Unconventional Food Plant (PANC), known as munguba. The work aimed to carry out a comparative analysis of the proximate composition of the munguba almonds (P. aquatica) and their possible dietary alternatives. The study began in November 2018 at the Municipal School Sister Edith Coelho Netto, in Campo Grande, MS. The research consisted of a qualitative and quantitative study with the following procedures: questionnaire, physicochemical analyzes of the munguba almonds, and the preparation of food recipes. It was observed that 53.73% answered that they had already seen the munguba and 46, 27% reported never having seen it. Of the components analyzed, there is a high content for lipids, with a value of 36.74% and with relevant amounts of carbohydrates (26.17%) and proteins (11.49%). Values for humidity were 3.25% and ashes 4.88%.it. The following recipes were tested: roasted chestnut, bonbon, and salted munguba cream. The volunteers who tried the recipes approved and reported that they should be passed on to the school community.
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