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Provedor de dados:  BABT
País:  Brazil
Título:  Chemical composition of flours made of residues from the king palm (Archontophoenix alexandrae) industry
Autores:  Vieira,Manoela Alano
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
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
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
Direitos:  info:eu-repo/semantics/openAccess

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