| Registro completo |
| Provedor de dados: |
BABT
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| País: |
Brazil
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| Título: |
Chemical composition of flours made of residues from the king palm (Archontophoenix alexandrae) industry
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| 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
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| Data: |
2009-08-01
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| Ano: |
2009
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| Palavras-chave: |
Archontophoenix alexandrae
Residues
Flour
Chemical analysis
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| 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.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000400021
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| Editor: |
Instituto de Tecnologia do Paraná - Tecpar
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| Relação: |
10.1590/S1516-89132009000400021
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| Formato: |
text/html
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| Fonte: |
Brazilian Archives of Biology and Technology v.52 n.4 2009
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| Direitos: |
info:eu-repo/semantics/openAccess
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