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Cassava flour is a Brazilian product that still deserves attention for what regards sustainability. We offer a study of production processes and nutritional aspects of the flour from the Central Brazilian Amazon. We conducted bibliometric surveys, observations and collected 30 samples, in 15 traditional communities, that need cassava as a source of income and livelihood. We found that cassava cultivation under specific edaphoclimatic conditions guarantees the maintenance of autochthonous landraces. Still, we show their influence upon the flour's physicochemical composition, especially starch, mineral and fiber contents. Further, nutritional analyses allowed a qualitative approach of human health. We propose recommendations, such as: the mitigation of effects of residual cyanide, classifying the flour as safe food; the maintenance of traditional communities, and of genetic resources. Still, we suggest the adoption of a seal of approval and origin, and the creation of a gourmet market, thus adding visibility to Brazil's intangible heritage variety.

The objective of this work is to evaluate the stability of Brazil nut oil emulsions with gum Arabic using ultrasound-assisted homogenization. The emulsions were prepared in a completely randomized design varying the time (2 and 4 min) and the ultrasound power (30 and 40%). The physicochemical properties of the emulsions (pH, conductivity, turbidity, zeta potential, surface tension, rheology and optical microscopy) were evaluated after the homogenization process and 4 hours later. The results showed that more energetic homogenization processes (longer duration and higher ultrasound power) favored the physicochemical properties, keeping the emulsions more stable. Thus, Brazil nut oil emulsions prepared with ultrasound-assisted showed good physic-chemical characteristics that can guarantee good emulsion stability during spray drying, guaranteeing efficiency and protection of the physical and chemical properties of the Brazil nut oil.

Brazil nut is a seed with high nutritional value and of great economic importance to the Northern region of Brazil. In addition to enabling direct consumption, its nutritional potential enables the development of various products. Among its nutrients, emphasis is given to the amino acid-rich proteins, lipid content and selenium, which exhibits antioxidant properties. This review addresses the nutritional value and approaches different technologies applied in the Brazil nut products process.

The Amazon region is recognized as source of fish for the food industry. The interest in new products made from exotic animal meat has increased. The present study was carried out to evaluate carcass and meat characteristics of Amazon caiman. Samples (n=184) of Melanosuchus niger were collected from a protected area in the Amazonas State (Brazil). The meat was analyzed for proximate composition: Moisture content 78.17%, protein 19.23%, lipids 1.09%, and ash 0.73%. The yield of the carcasses and cuts were evaluated, and the average yield of carcass was 57.02%. The tail cuts had the highest yield. The results obtained can be useful for new Amazon basin products as well as for product labeling.

The Brazil nut powdered milk was featured in order to evaluate its processing yield and the toxicological aspects concerning selenium (Se) and aflatoxin (AFL). The tests followed a type 2² factorial design, using the drying adjuvant types (maltodextrin and Arabic gum) as independent variables. The dependent variables were the extracts technological features and the adjuvant ratios. Among the tested products, the selected one had 30% Arabic gum and showed 26.83% yield. Its mean protein content was 30.12% and physicochemical features helped preventing microbial deterioration throughout 60 storage days at room temperature. However, the Se and AFL contents should be monitored because the spray dryer atomization appears to concentrate these variables content, when they are found in the raw material, thus affecting the finished product safety. Practical applications The research revealed the properties of the Brazil nut powdered milk as a source of non‐dairy protein, especially to vegan and to healthier consumer's diet. This approach provides an alternative product instead soymilk to consumers allergic to bovine milk. The spray drying method adds value to the raw product (native seed) in order to provide a new ingredient for culinary and industrial formulations.