Proposal for preparing pasta based on petiole and turnip leaves

Abstract

Brazilian food production is one of the largest in the world, with fruit and vegetables being the highlight. Despite this position, it is also a country of contrasts, since a considerable part of this production does not fulfill its food function, due to post-harvest losses, which reach rates of up to 40%. Thus, the transformation of discards or vegetables of low commercial value into flour or the creation of new foods has proven efficient in recent years, so this study aimed to develop vegetable-based flours of low commercial value to be inserted into pasta. A fresh pasta was prepared with the incorporation of the “non-noble” part of the turnip and its physical-chemical characteristics were evaluated: moisture content, dry matter, lipids, crude protein, total fiber, ash, total carbohydrates by difference, total titratable acidity and hydrogen potential (pH). When carrying out the process of producing fresh pasta with the leaves and stems of the nado, it proved to be simple, as it used low-cost techniques, being a process easily accessible to the population, demonstrating a new way of consuming such waste in a more nutritionally qualitative way.