“…Compiling the data published in the literature, most studies on bacaba have been carried out on its pulp (which represents about 32–45% of the fruit's total weight), and little work has been reported on its residues (mainly the almond) regarding the presence of bioactive compounds and their proximate composition. 18,54,58 Seixas et al , 59 Ribeiro et al , 61 Nascimento et al , 62 and Freitas et al 63 demonstrated that the edible part of bacaba (pulp plus peel) is hypercaloric (105–210 kcal per 100 g), slightly acidic (pH 5.70 and total titratable acidity of 0.12%), and has significant amounts of total soluble solids (2–12 °Brix), ashes (1.5–4.0%), proteins (3.5–7.0%), carbohydrates (4.5–16%), highlighting its high fiber (6.5–21.0%) and lipids (33.5–57.5%, dry weight) contents, which allows its inclusion in diets with a high energy value.…”