Preparation and Characterization of the Nutritive Value of Flour Made from Acai (Euterpe oleracea, Mart.) Seeds
The fruit of the acai palm tree Euterpe oleracea Mart. is widely appreciated due to its flavor and health benefits, especially to undernourished natives where it grows spontaneously in the Brazilian states of Para, Amapa, Maranhao and the eastern part of the Amazons. It is one of the
few fruits that is well-known outside of Brazil, due to its nutritional value and high caloric content. However, each acai fruit contains one light brown seed that accounts for about 90% of the fruit’s diameter (1-2 cm) and up to 90% of its weight (0.7-1.9 g). Even though the seeds are
often discarded and become agricultural waste, they do contain some nutritional value, so they may be able to be used as primary materials or food products. The objective of this study was to prepare and characterize a type of flour for human consumption that was made from acai seeds and characterize
its chemical and microbiological properties. The results show that it is sanitary and contains a high level of dietary fiber and minerals, as well as an ability to emulsify and absorb fat.
Keywords: Acai seeds; Euterpe oleracea; Mart; agricultural waste; by-product; dietary fiber; fats; potassium
Document Type: Research Article
Publication date: September 1, 2014
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The Natural Products Journal publishes original research articles, reviews, letters and guest edited issues on all aspects of research and development in the field including: isolation, purification, structure elucidation, synthesis and bioactivity of chemical compounds found in nature.
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