Physicochemical and nutritional characterization of Maranhão nut (Pachira aquatica Aubl.) flour from Crato - CE
DOI:
https://doi.org/10.58951/fstoday.2025.009Keywords:
Munguba, Monguba, Food technology, Sustainable use, Brazilian biodiversity, Nutrients, Nutritional composition, Brazilian fruitsAbstract
The growing search for functional and nutritionally rich foods has driven the study of native Brazilian species, such as the Maranhão nut (Pachira aquatica Aubl.). This work aimed to characterize physicochemically and nutritionally the flour obtained from Maranhão nuts in the municipality of Crato - CE. The flour was subjected to analyzes of moisture, pH, acidity, macronutrients, minerals and energy value. The results revealed low moisture content (0.73%), pH of 6.63 and titratable acidity of 4.65%. The flour presented high levels of lipids (47.14%), carbohydrates (32.31%) and proteins (16.22%), resulting in an energy value of 618.40 kcal/100g. In addition, levels of minerals such as calcium (105.87 mg/100g), phosphorus (6.2 mg/100g) and iron (2.75 mg/100g) were found. The results demonstrate the potential of Maranhão nut flour as a functional ingredient for use in the food industry, contributing nutritional and energy value, in addition to promoting the sustainable use of regional resources.
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Copyright (c) 2025 Alessandra Ramos de Jesus Minas, Davi Lobo Lins de Sousa, Ronieri Francilino de Lima, Erlânio Oliveira de Sousa, Maria Karine de Sá Barreto Feitosa, Naíza Maria Galdino Cruz
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