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BIBTEX RIS

Nutritional quality and bioactive compounds of partially defatted baru almond flour

2015; Sociedade Brasileira de Ciência e Tecnologia de Alimentos; Volume: 35; Issue: 1 Linguagem: Inglês

10.1590/1678-457x.6532

ISSN

1678-457X

Autores

Ana Paula Silva Siqueira, Maria Teresa Bertoldo Pacheco, Maria Margareth Veloso Naves,

Tópico(s)

Proteins in Food Systems

Resumo

This study aimed to investigate the nutritional quality and bioactive potential of partially defatted baru (Dipteryx alataVog.) almond flour (BAF). The flour's proximate and mineral compositions, total phenolic, tocopherols and carotenoids contents, antioxidant capacity, trypsin inhibitor and amino acid analyses were performed. An experiment was conducted with 24 male Wistar rats in order to evaluate the flour's protein quality. BAF has high protein, fiber and mineral contents (iron, zinc, magnesium and copper), and it is a source of calcium. BAF presented relevant amounts of total phenolics (625 mg/100g) and good antioxidant capacity (130 µmol/Trolox eq). Autoclaved BAF showed essential amino acids profile, digestibility and protein quality better than in natura BAF. Autoclaved BAF might be used for human consumption as a source of quality protein and bioactive compounds, in healthy diets and processed foods.

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