Proteins of Bacuri almonds: nutritional value and in vivo digestibility

Silva, Magalli Costa Barbosa Lima E; Hiane, Priscila Aiko; Neto, José Antônio Braga; Macedo, Maria Lígia Rodrigues

doi:10.1590/s0101-20612014000100008

Cited by 10 publications

(9 citation statements)

References 22 publications

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“…Dther Cerrado fruit seeds have been characterized by several researchers. Bacuri seeds (Platonia insignis) were characterized showing 19.6 g kg -1 of ash, 106 g kg -1 of protein, 709.6 g kg -1 of lipid, 82 g kg -1 of fiber, and 82.7 g kg -1 of carbohydrate (Lima & Silva et al, 2014). The composition of baru (Dipteryx alata) almonds showed 464.7 g kg -1 of lipid, 31 g kg -1 of protein, 126.9 g kg -1 of carbohydrate, 95.4 g kg -1 of total fiber, and 32.9 g kg -1 of ash on a dry basis (Sousa et al, 2011).…”

Section: Proximate Composition and Chemical Analyzesmentioning

confidence: 99%

Assessment of chemical, nutritional and bioactive properties of Annona crassiflora and Annona muricata wastes

et al. 2019

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Recently, many researches have become available in order to value agroindustrial waste and by-products through processes that exploit these wastes and transform them into new value-added products. Thus, this study aimed to assess the chemical composition (proximate analysis, mineral profile, pectic substances, carbohydrates), fatty acid profile, and bioactive compounds of two major exotic fruit wastes (seeds), marolo and soursop, largely found in one of the richest Brazilian biomes, the Savannah. Soursop and marolo seeds showed significant fat (295.1 and 311.3 g kg-1 d.b., respectively), protein (149.9 and 188.7 g kg-1 d.b., respectively), and fiber (426.7 and 351.1 g kg-1 d.b., respectively) contents. Marolo seeds were found to be the richest in phenolic compounds (32043.1 mg GAE kg-1 d.b.) and also presented the highest DPPH• scavenging activity (91.25%). The major phenolic compound found in marolo and soursop seeds was rutin. Among the fatty acids found in both seeds, the ones with unsaturated chains were predominant, such as oleic acid (48.54% for marolo, and 40.35% for soursop seeds). The seeds analyzed were found to be sources of Cu and Mg. Marolo and soursop seeds were found to be a good source of nutritional compounds and an alternative to obtain compounds of interest to be used in the development of food produce, pharmaceutical, and cosmetic products.

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Section: Proximate Composition and Chemical Analyzesmentioning

confidence: 99%

Assessment of chemical, nutritional and bioactive properties of Annona crassiflora and Annona muricata wastes

et al. 2019

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“…More recently, Tanwar et al (2019) detected lower BV for raw and detoxified wild apricot kernel supplemented diet (65.3 ± 4.6% and 73.6 ± 4.5%) in male Wistar albino rats as compared to control (85.9 ± 3.8%). Conversely, Lima e Silva et al (2014) presented no significant difference between the BV of Bacuri almond (91.8 ± 2.3%–91.3 ± 1.7%) and control (87.8 ± 2.9%). Although, in the current study, the BV was lower in nut-supplemented groups than that of control, nevertheless, it was not too low as no stunted growth was observed in the animals during the experimental period.…”

Section: Biological Valuementioning

confidence: 69%

Protein quality assessment of pecan [Carya illinoinensis (wangenh.) K. Koch] and pine (Pinus gerardiana wall.) nuts for dietary supplementation

Tanwar

Modgil

Goyal

2021

NFS

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Purpose The purpose of this study is to assess the protein (biological) quality of pecan and pine nuts supplemented diets in male Wistar albino rats. Design/methodology/approach A randomized and controlled study (45 d) was conducted in male Wistar albino rats (n = 60) comprising six groups, namely, control (Cc), control with 1% cholesterol (CC1), Pecan group (Pe), Pecan group supplemented with 1% cholesterol (Pi1), Pine group supplemented with 1% cholesterol (Pi1). Protein quality of supplemented diet/s was assessed in terms of various biological indices. Findings Pe and Pi groups exhibited normal growth when compared with Cc. Despite showing higher feed and protein intake, Pe and Pi groups exhibited significantly (P = 0.023) lower weight gain than Cc. There was no significant difference between the protein efficiency ratio (3.8 ± 0.2 and 3.7 ± 0.2), apparent protein digestibility (81.5 ± 2.2 and 80.5 ± 2%), true protein digestibility (90.6 ± 1.1 and 88.5 ± 3.5%) and biological value (BV) (75.6 ± 0.9 and 72.6 ± 0.9%) of Pe and Pi groups, respectively. Pe group presented considerably higher net protein utilization (68.5 ± 1.4 vs 64.4 ± 0.8%) and protein retention efficiency (34.8 ± 1.1 vs 31.2 ± 1.3%) than Pi group. Overall, pecan-based diet displayed superior biological quality over pine nut. Antinutrients present in the nuts did not show any major negative effect on the growth, digestibility and bioavailability of the nutrients in rats. BV ranging from 72.6% to 75.6% suggested a satisfactory quality of experimental nut-based diets. Research limitations/implications Further investigation of pecan and pine nuts consumption to examine the potential benefits and associated mechanisms of action is warranted which would aid in a better understanding and to establish nutritional recommendations. Originality/value Overall, the exploitation of pecan and pine nut flours for the development of value-added food products is favorable from a nutritional point of view.

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“…Bacuri has great nutritional value, as previously shown by Lima e Silva et al [25]. The authors analysed nutritional aspects of different types of bacuri almond flour, showing that the raw bauru flour, on dry basis, presented a protein value of 35.95%.…”

Section: Nutritional Compositionmentioning

confidence: 71%

Protein supplement obtained from almonds of bacuri fruit (Attalea phalerata Mart. Ex Spreng.): elaboration, nutritional characterization and sensory acceptability

Sanches¹,

Semidei

Cunha³

et al. 2020

Int J Innov Educ Res

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Bacuri (Attalea phalerata Mart. Ex Spreng.) is a fruit belonging to Palmae family, found in Mato Grosso do Sul - Brazil with great nutritional potential. The objective of the present study was to perform processing, elaboration, nutritional analysis and sensorial acceptability test of protein supplement formulations with bacuri almonds aiming its use by vegetarian public and sportsmen. Bacuri almonds were processed to lyophilized flour of the protein isolate, and then mixed with other ingredients to produce two supplement formulations: F1 containing 70% bacuri lyophilized almond flour, and F2 containing 35% bacuri lyophilized almond flour and 35% commercial supplement. Nutritional composition analysis, amino acid determination and sensory analysis were performed. Both supplements presented high protein content. F1 and F2 were significant different for energy, moisture, ashes, proteins and carbohydrates content. Amino acid profile was satisfactory for methionine, cysteine, phenylalanine and tyrosine for both. Sensory analysis showed acceptability indexes above the minimum limit of 70%, which is considered accepted. Thus, bacuri almond is an alternative ingredient in plant food supplements. However, its isolated use (F1) still needs further testing for sensory acceptability indices improvement.

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Proteins of Bacuri almonds: nutritional value and in vivo digestibility

Cited by 10 publications

References 22 publications

Assessment of chemical, nutritional and bioactive properties of Annona crassiflora and Annona muricata wastes

Assessment of chemical, nutritional and bioactive properties of Annona crassiflora and Annona muricata wastes

Protein quality assessment of pecan [Carya illinoinensis (wangenh.) K. Koch] and pine (Pinus gerardiana wall.) nuts for dietary supplementation

Protein supplement obtained from almonds of bacuri fruit (Attalea phalerata Mart. Ex Spreng.): elaboration, nutritional characterization and sensory acceptability

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