Preparation and Characterization of the Nutritive Value of Flour Made from Acai (Euterpe oleracea, Mart.) Seeds

Title:Preparation and Characterization of the Nutritive Value of Flour Made from Acai (Euterpe oleracea, Mart.) Seeds

Volume: 4 Issue: 3

Author(s): Elaine C. de Souza Lima, Edna R. dos Santos, Robert E. Smith and Armando U. de Oliveira Sabaa-Srur

Affiliation:

Keywords: Acai seeds, agricultural waste, by-product, dietary fiber, Euterpe oleracea, fats, Mart, potassium.

Abstract: The fruit of the acai palm tree Euterpe oleracea Mart. is widely appreciated due to its flavor and health benefits, especially to undernourished natives where it grows spontaneously in the Brazilian states of Para, Amapa, Maranhao and the eastern part of the Amazons. It is one of the few fruits that is well-known outside of Brazil, due to its nutritional value and high caloric content. However, each acai fruit contains one light brown seed that accounts for about 90% of the fruit’s diameter (1-2 cm) and up to 90% of its weight (0.7-1.9 g). Even though the seeds are often discarded and become agricultural waste, they do contain some nutritional value, so they may be able to be used as primary materials or food products. The objective of this study was to prepare and characterize a type of flour for human consumption that was made from acai seeds and characterize its chemical and microbiological properties. The results show that it is sanitary and contains a high level of dietary fiber and minerals, as well as an ability to emulsify and absorb fat.

Cite this article as:

Lima C. de Souza Elaine, Santos R. dos Edna, Smith E. Robert and Sabaa-Srur U. de Oliveira Armando, Preparation and Characterization of the Nutritive Value of Flour Made from Acai (Euterpe oleracea, Mart.) Seeds, The Natural Products Journal 2014; 4 (3) . https://dx.doi.org/10.2174/2210315504666141119223939