Proximate, mineral and carotenoid composition of coquinho-azedo flour
International Journal of Development Research
Proximate, mineral and carotenoid composition of coquinho-azedo flour
Received 10th June, 2021; Received in revised form 27th July, 2021; Accepted 06th August, 2021; Published online 27th September, 2021
Copyright © 2021, Gabriel Sthefano Lourenço Pereira et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
The objective of this work was to elaborate and characterize the flour of this fruit. Whole fruits were sanitized, their pulp removed and sent for drying and later grinding and sifting, giving rise to flour. The product was evaluated for its proximal composition, mineral and carotenoid content. The coquinho-azedo flour showed that it was rich in fibers, source of magnesium and manganese and high contents of copper, carotenoids and vitamin A. Its high lipid content, has a prevalence of unsaturated fatty acids, which can contribute energetically and sensorially in formulations of food products.
