Preparation and Characterization of the Nutritive Value of Flour Made from Acai (Euterpe oleracea, Mart.) Seeds
Elaine C. de Souza Lima,
Edna R. dos Santos,
Robert E. Smith,
Armando U. de Oliveira Sabaa-Srur.
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.
Keywords: Acai seeds, agricultural waste, by-product, dietary fiber, Euterpe oleracea, fats, Mart, potassium.
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