Production of Nutritious Flour from Residue Custard Apple (Annona squamosa L.) for the Development of New Products

Abstract

Currently, the fruit processing industry generates a high volume of waste in fruits that have not reached a quality standard for consumption or by-products generated throughout the production process. To reduce this waste, mitigating measures, such as reuse in food formulations, have been proposed. In this work the custard apple bagasse flour (Annona squamosa L.) (CAB) was produced and incorporated into cookie formulations in different proportions (5 to 50%) evaluating its acceptability. The CAB flour was characterized by physicochemical analysis, proximate composition, mineral analysis, determination of the phenolic content, and antioxidant capacity. The results of the physicochemical and proximate characterizations show that the processed flour presents values and specifications suitable for food formulations. The mineral composition of the CAB flour responds to more than 20% of the daily intake of nutrients, highlighting the Cu, Fe, Mn, Zn, Ca, and Mg. The composition of phenolic compounds for CAB flour and cookies formulations presented values ranging from 200 to 658 mg GAE/100 g, similar to flour and formulations prepared of residues tropical fruit, while DPPH• inhibition showed a variation of 9.68-10.75%. Cookies made from the CAB flour showed high acceptability making the flour promising in the nutritional incorporation in food formulations.

Physicochemical Properties of the Seed Kernels and the Oil of Custard Apple (<i>Annona squamosa</i> L.)

“…On the other hand, very low levels of Cd and Pb were also detected. The aforementioned data are more or less in accordance with those reported by Amoo et al [33], Hassan et al [25] and Souza et al [34]. The latter showed that the mineral composition of flour from residual Annona squamosa responds to more than 20% of the daily intake of nutrients, highlighting the Cu, Fe, Mn, Zn, Ca and Mg. Amino acid composition of the defatted CASKF is presented in ( Table 5).…”

Antioxidant potential of fruit peel waste of two species of Annonaceae and detection of spathulenol and beta-Pimaric acid as major bioactive compounds by GC-MS.

“…Similar to our results maximum TPC was also reported in methanolic peel extract of A. squamosa 21 . A maximum TPC of 9.35 mg GAE/g of dry extract was reported in hydoxyethanol extract of CAB (custard apple bagasse) flour 22 , which is three times lower than the amount obtained in methanolic extracts of A. squamosa peel (ASP) in present study. Similar to our results, several other researchers have also reported high TPC and TFC in the fruit peels 2,8,23,24 .…”

Antioxidant Activity and Phytochemical Identification of Annona Squamosa Leaves Methanolic Extracts

“…A. squamosa has been used to to treat diarrhea, influenza, cough, colon infection and the leaves was used as wound treatment. 7,8 Besides, A. squamosa can be used for other food processing, 9 juice, candy and sweets. 10 Research on A. squamosa has been carried out based on its leaf, bark, roots, fruits and seeds, where A. squamosa reported to demonstrate an antioxidant, anticancer, antidiabetic, antihypertension, hepatoprotective, antiparasitic, antimalaria, insecticide and antimicrobes.…”