Plantas alimentícias não convencionais (PANC) em Fortaleza-CE: potencial inovador, nutricional e cultural na confeitaria e panificação

Abstract

Unconventional food plants (UFP) represent a promising alternative to diversify food, expand nutritional intake, and promote environmental and economic sustainability. Although many are rich in nutrients and bioactive compounds, their use is still limited in conventional cuisine. The study aimed to identify some UFP species in the Northeast region of Brazil, focusing on Fortaleza-CE, and to analyze five native or non-native plants locally adapted, aiming at their use in confectionery and bakery to improve sensory and nutritional aspects, in addition to generating local and/or industrial income sustainably through their production, reproduction, and application in recipes. The methodology employed an applied research of a qualitative, exploratory, and descriptive nature. Bibliographic research was carried out in academic databases such as CAPES Journals and Google Scholar, considering the period 2019-2025, and field research through unsystematic observation in street markets, wholesale retailers, supermarkets, a community garden, and a popular market in Fortaleza, during the first semester of 2025. 24 varieties of UFP sold in the visited establishments were identified, but with still limited culinary use. The in-depth analysis highlighted five species with great potential for confectionery and bakery: monguba (Pachira aquatica), banana tree (Musa spp. – mangará and peel), okra (Abelmoschus esculentus), ora-pro-nóbis (Pereskia ssp.), and hibiscus (Hibiscus rosa-sinensis L.). It is concluded that UFP not only nutritionally enrich preparations as well as rescue cultural knowledge and promote sustainability. The valorization and in-depth study of these plants are crucial for innovation in Gastronomy, Market diversification, and the strengthening of food and nutritional security.