Babassu Mesocarp Flour Research Articles

Pectic substances from babassu mesocarp flour: extraction and characterization

The Amazon region contains distinct fruit species, such as the babassu, which are still little known, but may have great scientific and technological potential. Oil and flour are extracted from babassu fruits. The oil is used industrially and is listed in the Codex Alimentarius as a commodity. Babassu mesocarp flour is consumed in the Amazon region but is little known technologically. For this purpose, the present work aimed to use babassu mesocarp flour to extract pectin, an important additive for the food industry. The yield was quantified and the titration quality of the extracted material was evaluated. In order to determine the best extraction conditions, were tested different extraction time (30, 60 and 90 min) and concentration of citric acid (3, 4.5 and 6%) at constant temperature (90°C). The best results of quality were found for Experiment 5. Yield was approximately 25% when operating conditions were 60 min and 4.5% citric acid. Titrimetric quality of pectic material extracted in these conditions (experiment 5) was better than the others, with highest concentration of galacturonic acids (50%) and the highest degree of esterification (71.4%). Results of this study showed that mesocarp of a fruit from the amazon region (babassu) proved to be a great alternative source for pectic substances extraction. Technological quality of its pectic substances still needs to be better evaluated.

Development by extrusion of composite films based on Poly(Lactic Acid)/Babassu Mesocarp Flour

Development by extrusion of composite films based on Poly(Lactic Acid)/Babassu Mesocarp Flour

Bioactive compounds and benefits of by-products of Amazon babassu oil production: potential for dietary supplement, biomedical and food applications.

Babassu coconut (Attalea speciosa syn. Orbignya phalerata) contains an oil-rich nut and is primarily found in South America's Amazon region. Future market researchers predict an increase in the babassu oil market from USD 227.7 million in 2022 to USD 347.0 million by 2032, and the yield of babassu oil from babassu-processed waste could reach 90%. Of these, mesocarp flour is an underrated by-product used only for animal feed purposes by local producers. This comprehensive review focuses on advances in knowledge and understanding of phytochemicals from babassu oil by-products considering the mechanisms of action - covering antioxidant, antimicrobial, antiparasitic, anti-inflammatory, antithrombotic, immunomodulatory, and anticancer effects. Babassu coconut fruit contains free fatty acids, (poly)phenols, phytosterols, and triterpenes. Pytochemicals, antiparasitic and antibacterial activities of babassu mesocarp flour were shown, but fungi and viruses can get more attention. Beyond its antioxidant capacity, babassu mesocarp flour showed potential as a dietary food supplement. Aqueous suspensions of mesocarp flour with a higher preference for cancer cells than normal cells and an antithrombotic effect were also identified, probably related to the antioxidant capacity of its secondary metabolites. Mesocarp flour, a starch-rich fraction, is promising for application as biodegradable packaging to improve the oxidative stability of foods. Finally, low-added value fractions can be considered bio-waste/co-products, and their phytochemicals may attract interest for applications in medicine and nutrition. Toxicological concerns, trends, and gaps are discussed for the future of foods and related sciences.

Elaboration and characterization of a food supplement with babassu mesocarp flour

Elaboration and characterization of a food supplement with babassu mesocarp flour

Characterization of Babassu Mesocarp Flour as Potential Bio-Reinforcement for Poly(Lactic Acid)

Growing environmental concern has resulted in a strong trend towards using green materials, and the efficient use of by-products reduces resource waste and environmental pollution. Using Babassu Mesocarp Flour (BMF), a by-product of the babassu oil extraction industry, as bio-reinforcement for polymers, such as Poly (Lactic Acid) (PLA), is a promising alternative. Before any attempt to develop composite films, the industrially extracted BMF was characterized to know its chemical composition, particle size distribution, specific surface area, morphology, and structure, which is the main objective of this manuscript. The elemental analysis showed that the BMF is predominantly organic and also showed contents of inorganic elements by XRF. Its particles had an average diameter of 38.82 µm and a specific surface area of 3.02 m2/g. Through microscopic techniques, mainly SEM, starch granules in different shapes and sizes were observed. XRD and FTIR showed structure and functional groups typical of starchy materials, evidencing the ecological character of BMF. Progress is necessary to achieve the continuous and comprehensive use of babassu coconut by-products, mainly BMF, allowing greater appreciation. The characteristics of BMF are of great interest in PLA-based films, as they are green materials and non-toxic to the environment.

Corn Silage as a Total Diet with by-Products of the Babassu Agroindustry in the Feed of Confined Ruminants

This study aimed to evaluate the chemical composition of total ration silage (TRS) containing two babassu by-products to replace the corn. The silages were formulated to meet the requirements of sheep for an average daily gain of 200 g/day. A completely randomized experimental design was used with four treatments and five replications. The treatments consisted of CS: Corn silage (Control); TRSS: Corn silage with corn and soybean meal; TRSF: Total ration silage with babassu mesocarp flour; and TRSC: Total feed silage with babassu cake. The chemical composition of the silages had a significant difference (p < 0.05) for all variates. There was a significant difference (p < 0.001) for gas (LG, p < 0.001) and effluent losses (LE, p < 0.001), dry matter recovery (DMR, p < 0.001), buffer capacity (BC, p < 0.001), lactic acid (LA, p < 0.001), butyric acid (BA, p < 0.001), lactic acid/fermentation products (LA:FP, p < 0.001), and ammoniacal nitrogen (NH3-N, p < 0.001). The babassu by-products can replace ground corn by up to 50% in total ration silage and improve the fermentation profile and nutritional value of the silage, meeting the nutritional requirements of finishing sheep.

Photoprotective and antioxidant effect of babassu mesocarp flour extracts

ABSTRACT In the search for new natural photoprotective agents, the mesocarp of babassu (Attalea speciosa) stands out as a promising candidate due to its unique chemical composition and regional significance. In this study, we investigated the in vitro photoprotective and antioxidant properties of babassu mesocarp flour extracts and their fractions. Antioxidant activity was evaluated using DPPH and ABTS assays. The sun protection factor (SPF) was determined through the Mansur assay, and cytotoxicity was determined in RAW cells. The samples exhibited high antioxidant activity, especially in the more polar fractions. The hydroethanolic extract had an SPF of 16.69, while the aqueous extract had an SPF of 14.83. Notably, the hydroethanolic extract exhibited no cytotoxic effects at the tested concentrations. Our findings suggest that babassu mesocarp flour is a potential source for developing photoprotective agents to shield skin from UV radiation and combat free radicals.

Biocomposites based on poly(hydroxybutyrate) and the mesocarp of babassu coconut (Orbignya phalerata Mart.): effect of wax removal and maleic anhydride-modified polyethylene addition

Aiming to adds value to agricultural products and develop environmental-friendly and cost-effective materials, the present work investigates the influence of babassu mesocarp (BM) flour extractives and the addition of maleic anhydride-modified polyethylene (MAPE), as a coupling agent, on the properties of additivated polyhydroxybutyrate (PHBad)/BM biocomposites. The extractives were partially and completely removed from BM flour by detergent and soxhlet extraction, respectively, before biocomposites melt processing. The thermal, mechanical, structural, morphological, and flow properties of biocomposites with extracted BM flours were determined and compared to the properties of biocomposite with BM flour in natura. In addition, the influences of MAPE incorporation in the properties of each biocomposite were also studied, in order to understand their role in biocomposite compatibilization. The particle treatments resulted in biocomposites with lower tensile strength than biocomposites with BM in natura. Despite the low compatibility of MAPE with PHB, the addition of MAPE increased the tensile strength of the respective PHB biocomposite, reaching values of tensile strength similar or slightly higher than the PHBad-MAPE matrix. Therefore, MAPE acted as an effective additive for BM flour, probably, due to reactive processing with the starch polar surface groups. Since BM was abundantly and cheaply available, its use with PHB and MAPE resulted in biodegradable material with similar mechanical properties of neat PHB and concomitant reduction in cost.

Babassu Mesocarp Flour: A Nutritive Brazilian By-product for Gluten-free Muffins

ABSTRACT Gluten is an essential component of bakery products, and some technical problems may arise due to its absence. Several ingredients can substitute wheat, some of which are still little explored, such as babassu mesocarp flour (BMF), a by-product of the babassu coconut (Orbignya phalerata) industry abundantly found in Brazil. BMF is a relevant source of nutrients, providing high amounts of protein, fiber, minerals, vitamins, and antioxidant activity. Since gluten-free foods have low nutritional and sensory quality, this work aims to characterize the BMF as a healthy ingredient for gluten-free muffins. Muffin formulated with 80% of BMF revealed relevant acceptance on sensory analysis, and no difference was observed in specific volume compared to the control sample. Traditional muffins’ concentration of sugar and fat is usually high, while fiber and mineral value are low. BMF muffins demonstrated an increasing content of fibers and minerals. Its use is an incentive to local workers.

Characteristics of Nutrition, Growth, Carcass and Meat of Male Goats Fed Babassu Mesocarp Flour

Twenty-eight Boer × Saanen castrated male goats (21.6 ± 3.0 kg of initial body weigh) were distributed in a randomized complete block design to evaluate the effects of increasing levels (0, 100, 200 or 300 g/kg, in dry matter basis) of dietary babassu mesocarp flour (BMF) on performance, nutrient digestibility, carcass characteristics, and meat physical and chemical composition. When significant treatment effects were found, data were submitted to orthogonal polynomials for treatment responses. BMF did not change the intake and digestibility of dry matter and crude protein. However, it increased linearly the total carbohydrates intake (p = 0.013), neutral detergent fiber intake (p < 0.001) and digestibility (p = 0.027), while it decreased linearly the intake of non-fibrous carbohydrates (p < 0.001) and ether extract (p < 0.001), without changing their digestibility (p > 0.05). The dressing percentage (p = 0.003) and rib eye area (p = 0.024) had a quadratic effect with increasing levels of BMF. The total gastrointestinal weight (TGI) had an increased linear effect (p = 0.001), while the proportion of rumen (p = 0.010), omasum (p < 0.001) and abomasum (p = 0.001) increased linearly with BMF addition. The same effects were presented in leg weight (p = 0.045) and muscle weight (p = 0.049). Weight and yields of commercial cuts and meat physicochemical composition did not change (p > 0.05) with inclusion levels of BMF. The addition of babassu mesocarp flour up to 200 g/kg in the diet of male goat can improve the dressing percentage without major changes in meat physical and chemical traits, representing an attractive alternative feed.

Elaboration and physical-chemical, microbiological and sensorial characterization of sweet gluten-free cookies prepared with babassu mesocarp flour and rice flour

Cookies, in general, are well accepted by all audiences, and research and investments in this type of product are of great importance to meet market demands. There are few product options for people with gluten intolerance on the market, and rice flour and babassu fruit mesocarp flour are good options for the development of new products for this audience. The objective of the present work was to prepare a gluten-free sweet biscuit with high nutritional value, based on babassu mesocarp flour with partial replacement by rice flour, to carry out the physical-chemical, microbiological characterization, sensory acceptance, and purchase intention of consumers. Three different formulations were studied, with 50, 75 and 100% babassu fruit mesocarp flour. Physical-chemical analyzes of moisture, water activity, ash, lipids, proteins and carbohydrates (by difference) were carried out, the microbiological quality was also evaluated according to the legislation and sensory acceptability through a questionnaire with 80 untrained tasters, as for the appearance, color, aroma, texture, sweetness, flavor, global impression and purchase intention attributes. The results showed that the cookies with variations of babassu fruit mesocarp flour and rice flour are comparable to other studies found in the literature, in terms of physical-chemical and microbiological characteristics. In the sensory evaluation, the cookies received grades in the acceptance range for all formulations, demonstrating that the product has the potential to be in the market.

Effect of Babassu (<i>Orbignya</i><i> phalerata</i>) Mesocarp Flour on the Sensorial Properties and Nutritional Value of Cookies

The use of the babassu mesocarp flour (BMF) in the cookies production adds value to this regional raw material of Brazilian Northeast. BMF has high mineral and fibers content and can increase the nutritional value of the products. However, it's essential to evaluate the sensory impact. Thus, the study aimed to produce cookies containing BMF in partial replacement of wheat flour. For this, four cookies formulations were prepared: control (0%), 25%, 50% and 75% of BMF. The sensory attributes (color, appearance, flavor, texture and overall liking) and purchase intention were performed. All samples containing BMF were accepted with averages greater than 6, which corresponds to "slightly liked" in the hedonic scale. For the flavor, cookies with 50% de BMF had high scores (p<0.05) when compared to that with 75% of BMF. The cookies containing 50% of BMF was more accepted (p<0.05) for the overall liking than those of control and with 75% of BMF. Thus, the formulation with 50% of BMF highlighted for the majority of sensory attributes. This formulation was produced and compared with control treatment for the proximate composition (moisture, ash, lipids, proteins, fiber, carbohydrates and energy value). The use of BMF did not influence the moisture of the cookies. However, it caused a reduction (p<0.05) in the proteins and carbohydrates. The lipids, minerals, fibers contents and consequently energetic value increased (p<0.05) with BMF inclusion. The increase in fiber content is advantageous since their consumption provide several health benefits. Therefore, the cookies prepared were accepted and promote the use of regional raw material of Brazilian Northeast with high nutritional value.

PSX-10 Feeding behavior and physiologic parameters of goat kids fed by diets with increasing levels of babassu mesocarp flour

Abstract Twenty eight crossbred Boer goat kids (21.6 ± 3 kg BW) were used in a randomized complete block design to evaluate the effects of increasing levels (0, 10, 20 and 30%, DM basis) of babassu mesocarp flour (BMF) on feeding behavior and physiologic parameters. Goat kids were individually confined and fed an isonitrogenous diet (12.6 ± 0.1 CP) containing 70% concentrate and 30% Tifton hay (DM basis) for 58 d, with 12 d for diet adaptation and 46 d for experimental period. Animals were monitored every 5 min during 24 h, on the 23th and 44th days of the experiment, according to the activities: eating, rumination, idle and other activities. The feed and rumination efficiencies, expressed as g DM/hour were obtained by dividing the average daily intake of DM by the total time spent eating and/or ruminating in 24 h, respectively. The animals’ physiological responses were evaluated at 06:00; 10:00; 14:00 and 18:00 h, over 10 consecutive experimental days, in which the following parameters were measured: rectal temperature (RT), body temperature (BT) and respiratory rate (RR). Orthogonal polynomials for diet responses were determined by linear and quadratic effects. Effects were declared significant at P ≤ 0.05. The levels of BMF did not affect (P ≥ 0.05) the time spent in eating, idle, rumination (averaging 217±27.4, 363±17.2 and 859±30.6 min/d, respectively), feed efficiency of DM (averaging 245±32.3 g DM/h), rumination efficiency of DM and NDF (averaging 138±28.1 and 155±26.6 g/h respectively) and RR (averaging 54±3.9 mov/min). However, the efficiency of feeding NDF, RT and BT increased linearly with BMF (P &amp;lt; 0.05). It is concluded that BMF can be added up to 30% in the diet of goat kids and despite the increase in some of physiological variables, there was no thermal stress, confirmed by the absence of differences in feeding behavior.

The physiological response, feeding behaviour and water intake of goat kids fed diets with increasing levels of babassu mesocarp flour

ABSTRACT This experiment aimed to compare the effects of adding babassu mesocarp flour (BMF) in goat kids diets on physiological response, feeding behaviour and water intake. Twenty-eight goat kids (24.5 Â ± 4.0 kg initial BW) have distributed in a randomized block design and confined for 22 days. The treatments were BMF levels (0, 10, 20 or 30%, in DM basis) in the diet with 30% roughage and 70% concentrate (DM basis). The BMF added into the diet did not change (P > 0.05) dry matter (DM) intake, feeding efficiency of DM, feeding behaviour, water intake, chewing, rumination efficiency of DM and neutral detergent fibre (NDF). However, NDF intake and consequently their feed efficiency increased linearly (P < 0.05) with BMF addition, while the respiratory rate (RR) did not change (P > 0.05). Within climatic conditions evaluated, BMF inclusion did not cause caloric stress, although had increased linearly body temperature and had a quadratic effect for rectal temperature. In addition, the ingestive behaviour has not been altered, indicating that up to 30% of this ingredient can be added in the diet of finishing goat kids.

Babassu mesocarp flour in diet of finishing lambs

Twenty crossbred lambs (21.6 ± 3.5 kg BW) were used in a completely randomised design to determine the effects of babassu mesocarp flour (BMF) on performance and ingestive behaviour. The treatments were defined by the increase in concentrations (0, 10, 20 or 30%, in DM basis) of BMF in the diet. When significant treatments effects were found, orthogonal polynomials for treatment responses were determined by linear and quadratic responses (p < .05). To determine the in situ ruminal degradability of the diets used in performance trial, one rumen-fistulated Santa Inês male sheep (63 kg BW) was used in a completely randomised design in a split splot arrangement with three replications (three periods of incubation) in times 3, 6, 24 and 72 h. Data from potential degradability (PD), dry matter (DM) and crude protein (CP) degradability for diets and the incubation time were compared by t-test (p < .05). Negative quadratic effect was observed upon nutrients intake, except for neutral detergent fiber (NDF) intake. The average daily gain, body condition score, feeding efficiency of DM and time spent in feeding decreased linearly with BMF addition. The BMF decreased the soluble fraction (a) potentially degradable fraction (b) PD, effective degradability of DM and CP and the NDF degradability. The addition of BMF in diets of sheep had negative effects on performance, feed efficiency of DM and degradability of DM, CP and NDF. However, the BMF can be used in diets, during the conventional grains off-season, at concentration up to 10.5% as alternative feed.Highlights• The mesocarp produced from industrialization of the babassu coconut has a great content of fiber and lignin.• The great content of fiber associated to decrease in degradation of fiber and potential degradability in DM and CP reduced the performance of lambs.• Although the reduction of the performance, BMF can partially replace the corn in diets of lambs in periods that the price of this ingredient is great.

689 Effect of increasing levels of babassu mesocarp flour on feed intake, nutrient digestibility, and rumen fermentation in sheep

In Northeastern Brazil, an important alternative food source is the babassu palm (Orbignya spp.). The babassu coconut is composed of 11% exocarp, 23% mesocarp, 59% endocarp, and 7% kernels. A low-cost flour can be extracted from the mesocarp. An important feature of babassu byproducts is their availability during the off-seasons of conventional grains, thus making it an important alternative for regional producers. Twenty crossbred lambs were used in a randomized complete block design (29.17 ± 2.23 kg BW) to evaluate the effect of increasing levels of babassu mesocarp flour (BMF; 0, 10, 20 and 30% [DM basis], corresponding to experimental diets 0BMF, 10BMF, 20BMF, and 30BMF, respectively) on feed intake, digestibility of nutrients, and ruminal fermentation. Lambs were individually confined and fed an isonitrogenous diet (16.5 ± 0.2 CP, DM basis) containing 70% of concentrate and 30% of Tifton 85 hay (DM basis) for 21 d, with 15 d for diet adaptation, 5 d for data collection of orts and feces, and 1 d for ruminal content collection ( 0, 2.5, 5.0 and 7.5 h after feeding). A representative sample of ruminal content from each animal was collected via esophageal tube. The first portion of rumen fluid was discarded, and the second portion, after being squeezed through 2 layers of cheesecloth, was used for determining pH, ammonia nitrogen, and short-chain fatty acids (SCFA). Orthogonal polynomials for diet responses were determined by linear and quadratic effects (P < 0.05). There was a quadratic effect (P < 0.05) on DMI (1,157.6, 1,397.6, 1,171.2, and 815.6 g/d for BMF0, BMF10, BMF20, and BMF30, respectively), nutrients intake, CP digestibility, and nonfiber carbohydrate digestibility. The digestibility of DM, OM, total carbohydrates, and NDF linearly decreased (P < 0.05) whereas ether extract digestibility linearly increased (P < 0.05) with increasing levels of BMF. There was no effect (P > 0.05) of increasing levels of BMF on pH, butyric acid, and total SCFA concentrations. There was a quadratic effect for propionic acid concentration (20.8, 21.5, 19.1, and 19.6 mol/100 mol for BMF0, BMF10, BMF20, and BMF30, respectively). The increasing levels of BMF linearly increased the acetic acid proportion (63.7, 63.8, 67.8, and 68.0 mol/100 mol for BMF0, BMF10, BMF20, and BMF30, respectively) and linearly decreased the A:P ratio, NH3–N, isobutyrate, and valerate concentrations. The BMF is an alternative for energy source in sheep feed and can be added at levels up to 10%.

Bioactive films based on babassu mesocarp flour and starch

This work aimed to evaluate the properties of films prepared with babassu mesocarp flour or with starch isolated from babassu mesocarp by steeping in water (WS), alkaline steeping (KS), or acid steeping (AS). The films were obtained by casting; glycerol was used as plasticizer. Although the babassu flour presented high content of amylose, its major content of protein and fiber afforded a less mechanically resistant, more flexible, more opaque, more hydrophilic, more water vapor-permeable film with greater capacity to absorb water as compared to the babassu starch films. The WS, AS, and KS methods yielded purer starches with different contents of amylose, lipids, fibers, and total phenolic compounds, which influenced the mechanical and functional properties of the starch films. Due to its major content of amylose, the WS starch film was stronger, more rigid, less soluble, less water vapor-permeable, and more crystalline than the AS and the KS starch films. X-ray diffraction and SEM reveled that the WS starch film had denser and more ordered and homogeneous structure. However, the AS starch film had the highest antioxidant activity (70%) due to the largest amount of total phenolic compounds. The babassu flour and starch films exhibited good antioxidant activity, so they can be used as materials for packaging of oxidation-sensitive foods.

Improvement of Protein Bioavailability by Solid-State Fermentation of Babassu Mesocarp Flour and Cassava Leaves

The worldwide demand of food is continuously increasing along with its selling price. Higher food costs affect the access of poor communities to nutritious food, so become a priority problem to be solved, according to the United Nations. This study provides an alternative and viable contribution to the enrichment of food for poor communities using agricultural byproducts. Samples of a mixture of cassava leaves and babassu mesocarp fermented in solid-state way with Rhizopus oligosporus were submitted to evaluation of protein quantity and quality, by the comparison of the digestibility before and after the solid-state fermentation. The assessment of essential amino acids, relative nutritional value and protein digestibility-corrected amino acid score (PDCAAS) estimated the quality of the protein. The solid-state fermentation increased by 15.2% the amount of crude protein and improved quality, resulting in a food with relative nutritional value for 98.18%, equating to the casein (100%). The PDCAAS of fermented mixture (BMF + 32% CLF) showed results similar to beans and protein textured soybean (PTS) reported, indicating a good source of amino acids (0.6037 to the fermented mixture, 0.6296 for beans and 0.6481 to PTS). The SSF also reduced by 94.18% the amount of cyanide present in the mixture, which is a substance derived from the cassava leaves. By the obtained results, it was observed that the use of SSF in byproducts from agroindustry can produce more nutritious food for humans by the transformation of energetic food in structural food which has a higher amount of proteins.

Using of flour mesocarp of babassu (Orbignya sp.) in food preparation of fresh pasta noodles type

The pasta is a consumed food a globally with high levels of acceptability in all social classes. As basically consisting of wheat flour is considered an energy food but low in nutrients and high glycemic index. Thus, it is vitally important that research be developed with alternative raw materials to replace partially the flour in the formulation of these products to improve their nutritional quality regarding the content of food fiber. The objective of this study was to develop technology for the production of noodles with the partial replacement of wheat flour by flour babassu mesocarp (FBM), aiming at its nutritional enrichment. Were prepared four formulations of pasta: F1: control (100% wheat flour), F2: 90% flour + 10% flour mesocarp babassu oil, F3: 85% flour + 15% flour mesocarp babassu oil, F4: 80% flour + 20% of babassu mesocarp flour. The results showed that the formulations supplemented with 10%, 15% and 20% showed higher protein content (5.36%, 5.89% and 6.31% respectively), than the control (4.16%) addition of larger amount of fibers. The formulation F3 added in 127% of this nutrient in traditional wheat pasta. It was further found that the FBM pasta supplemented with reduced loss of solids during the cooking of pasta. The pasta products prepared with FBM showed a greater nutritional potential than traditional pasta and can be used as one more nutrition alternative and income for communities who live of extraction of babassu coconut.

Intake, Nutrient Apparent Digestibility, and Ruminal Constituents of Crossbred Dorper × Santa Inês Sheep Fed Diets with Babassu Mesocarp Flour.

The aim of this study was to evaluate the effect on intake, apparent digestibility, and ruminal constituents of sheep in response to the addition of increasing levels of babassu mesocarp flour (BMF) to the diet. Twenty crossbred sheep (29.17 ± 2.23 kg) were used in a randomized complete block design. Lambs were confined for 21 days, with 16 days for diet adaptation and 5 days for data collection, in which they were fed an isonitrogenous diet (16.5 ± 0.2 CP, DM basis) containing 70% of concentrate and 30% (DM basis) of Tifton 85 hay. Increasing levels of BMF were 0, 10, 20, and 30% (DM basis). There was a quadratic effect (P < 0.05) on the DM intake, nutrients intake, and digestibility of CP and NFC. The digestibility of DM, OM, TC, and NDF decreased linearly, while EE digestibility increased linearly with increasing levels of BMF. The high NDF content presented in the chemical composition of the babassu mesocarp flour ranked the same as fibrous food, which can limit the inclusion in the diet of high production animals. So, babassu mesocarp flour is an alternative for energy source in lambs feed and can be added at levels up to 10%.