Data/hora: 05/06/2024 18:33:39

Provedor de dados: | 52
País: | Brazil
Título: | Chemical composition of flours made of residues from the king palm (Archontophoenix alexandrae) industry
Autores: | Vieira,Manoela Alano; Podestá,Rossana; Tramonte,Karina Cardoso; Amboni,Renata Dias de Mello Castanho; Simas,Karina Nunes de; Avancini,Sandra Regina Paulon; Amante,Edna Regina.
Data: | 2009-08-01
Ano: | 2009
Palavras-chave: | Archontophoenix alexandrae; Residues; Flour; Chemical analysis.
Resumo: | Residues from King palm (Archontophoenix alexandrae) processing were used for the production of flours, which were then chemically characterized. The protein content in these flours ranged from 3.62 to 9.75 g/100g and was higher in sifted leaf flour (SLF). The dietary fiber contents varied from 64 to 72 g/100g. These values were high when compared to those of flours used in human nutrition. Analysis of anti-nutritional factors showed phytate contents to be below the levels that affected the bioavailability of minerals in human diet. Tannin contents were compatible with those found in legumes, between 0 and 2000 mg/100g. These flours showed high mineral content, which suggested a possibility for them to be used as food supplement. However, the bioavailability of these minerals could be affected by high total dietary fibre concentrations and anti-nutritional components contained in the samples.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000400021
Editor: | Instituto de Tecnologia do Paraná - Tecpar
Relação: | 10.1590/S1516-89132009000400021
Formato: | text/html
Fonte: | Brazilian Archives of Biology and Technology  v.52 n.4 2009
Fonte: | info:eu-repo/semantics/openAccess