Nutritional value of babassu cake as a replacement for roughage in sheep feed

Castro, Kélvia Jácome de; Neiva, José Neuman Miranda; Borges, I.; Miotto, Fabrícia Rocha Chaves; Gomes, Silas Prímola; Pimentel, Patrícia Guimarães

doi:10.5935/1806-6690.20200045

Cited by 3 publications

(1 citation statement)

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“…In this field, the BBM has the advantage of being available during the off‐seasons of conventional grains, making it an alternative for regional producers (Parente et al ., 2017) . This material has been investigated as a partial alternative energy source in ovine (Miotto et al ., 2012; Parente et al ., 2017; de Castro et al ., 2020) , caprine (Santos et al ., 2019, 2020), and bovine (da Cruz et al ., 2014; Ferreira et al ., 2022; Zanine et al ., 2023) diets. However, the use of BBM in ruminant diets may decrease digestibility and feed efficiency due to the increase in the indigestible fibre content, the reduced transit time of through the reticulorumen, and the heightened consumption of dry matter (Alencar et al ., 2015; Santana et al ., 2015).…”

Section: Babassu Coconutmentioning

confidence: 99%

Scientific and technological advancements in the utilisation of by‐products from babassu oil extraction: a bibliometric review

Ferreira,

Freitas,

Almeida

2023

Int J of Food Sci Tech

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SummaryBabassu is a tropical palm native in South and Central America that produces high‐quality oil from its fruit. The babassu oil extraction results in the production of babassu coconut by‐products (BCBs) – epicarp, mesocarp, endocarp, and almond cake. In this study, we utilized bibliometric analysis and literature review to understand and evaluate their potential for food applications. Our analysis revealed a total of 165 studies published between 1945 and 2022 in the Web of Science database. Notably, Brazil emerged as a prominent contributor to research in this field. The babassu epicarp and endocarp were identified as lignocellulosic materials. Although they are not directly consumable, they possess the potential to serve as sustainable sources of bioactive compounds. In contrast, the babassu mesocarp primarily consists of starch, while the babassu cake exhibits a high protein content. These ingredients play pivotal roles in bakery products and plant‐based formulations, respectively. Despite these findings, our investigation uncovered a knowledge gap regarding the assessment of these fractions in the context of food science and nutrition. By addressing this research gap, we aspire to contribute to the exploration and use of the full potential of BCBs, promoting their integration into the food sector.

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