Evaluation of nutritional composition of flour residue of mangaba processing

K M C S G Vasconcelos,J D Freitas,J M S J Pavão,J G Costa,I S V Melo,P R B Miranda,J S Sousa,S A Fonseca,A F Santos,T J Matos-Rocha

doi:10.1590/1519-6984.248931

Abstract

Abstract Among several fruits, mangaba (Hancornia speciosa Gomes), it aroused the interest of producers and consumers due to its attractive sensory characteristics and health beneficial properties (high nutritional value and presence of bioactive substances), thus, this work evaluates the nutritional factors of the flour residue of mangaba processing that is despised by the food industry, and the influence of temperature on its production. The mangaba processing residue was splited in two main groups: in natura sample (control), and other for preparation of flour that was dried at 50 °C and divided into two other groups: treatment A (flour with roasts at 110 °C and 130 °C) and treatment B (flour from drying at 50 °C). The nutritional characteristics of flours were analyzed considering the chemical parameters: pH, titratable total acidity and soluble solids, in addition to the determination of moisture content, total lipids, total dietary fiber and ash, total energy value, antioxidant activity, phytochemical screening, quantification of phenolic compounds and flavonoids, as well as technological functional properties (water absorption index (WAI), water solubility index (WSI), milk absorption index (MAI) and milk solubility index (MSI) and oil absorption index (OAI). The results showed that the bioactive compounds present in the extracts do not have significant properties of acting as free radical kidnappers. The heat treatment, performed in the flour of mangaba processing residues, influenced the nutritional factors and properties of absorption and solubility, which showed statistical differences. These results show that the flour is a viable alternative for the energy enrichment of diets, contributing to the development of new products, the reduction of the disposal of these residues and consequently to the minimization of the environmental impact.

Highlights

Brazil has large territorial extensions and favorable conditions for agribusiness
This study aimed to evaluate the nutritional content of mangaba processing residue and the influence of temperature on its production
Comparing the samples with the values in the brazilian table of food composition (UNICAMP, 2011), which presents values between 0.6 and 15.5% of fibers in 100g, attributed to various types of flours, the mean value found in this study presents higher fiber content than all the flours mentioned in the Taco table

Summary

Introduction

Brazil has large territorial extensions and favorable conditions for agribusiness This fact makes this country the third largest fruit producer in the world, with a total of 41.5 million tons produced (SEBRAE, 2016). The mangabeira is native to several regions of Brazil extending to the Atlantic Coast from Amapá and Pará, in the coastal plains and coastal lowlands of the Northeast, to Espírito Santo, throughout the Cerrado of Central Brazil to the Pantanal, occurring in neighboring countries such as Paraguay, Bolivia, Peru and Venezuela (Lederman et al, 2000). It occurs in regions of open vegetation, such as cerrados, sandy trays, chapadas and caatingas. Its natural occurrence favors the preservation and valorization of areas not usable for agriculture (Vieira-Neto, 2001)

Objectives

Methods

Results

Conclusion