Elaboração de farinha da semente de monguba (Pachira aquatica): caracterização nutricional e tecnofuncional

Abstract

The scientific interest in Pachira aquatica (Monguba) has been increasing because of its multiple potentialities. In addition to its environmental values, this plant possesses medical, nutritional and economic applications, which have been investigated in several studies. At this work, the main goal was to elaborate a monguba seed flour and to characterize the proximate composition, bioactives compounds and technological properties. The results revealed that the flour contains a high level of lipids (53,68% ± 0,16) and proteins (13,72% ± 0,16). The flour elaborated showed low levels of humidity 5,49% ± 0,02 and water activity 0,34 ± 0,002. Adding to that, an acid nature (pH e acidity of 6,64 ± 0,04 and 4,75% ± 0,12, respectively). About the phytochemical compounds, the flour presented high levels of amide, steroids and triterpenes. The bioactive content found were partially elevated, with emphasis on flavonoids (27,67 mg/100g). The flour coloring tended towards dark yellow tones, presenting b* and L* parameters of 30,20 ± 0,86 e 65,79 ± 0,64, respectively. The a* measured was of 6,07 ± 0,22 shows a tendency for the color red. The FTIR ATR analysis identified characteristic vibrations of lipidics compounds, mainly. In terms of technological quality, the flour presented WAC (Water Absorption Capacity), OAC (Oil Absorption Capacity), swelling power and water solubility of 5,39 g/g ± 0,08, 1,18 g/g ± 0,01, 5,55 g/g ± 0,26 and 13,85 g/g ± 0,79, respectively. For bulk density, it was possible to observe 0,35 g/mL ± 0,01. The monguba flour showed that it has bioactive and functional characteristics, besides its technological capacity of being incorporated in food products.