Nutritional quality of the Brazil nut kernel cake: obtained as a by-product of the extraction of the plant's fluid extract

Santos De Oliveira, Rayone Wesly; M. Filho, Victor Elias; N. Mouchrek, Adenilde

ISBN 10: 6207829417 / ISBN 13: 9786207829415

Published by Our Knowledge Publishing, 2025

About this Item

Seller Inventory # 26404879511

Bibliographic Details

• Title: Nutritional quality of the Brazil nut kernel cake: obtained as a by-product of the extraction of the plant's fluid extract
• Publisher: Our Knowledge Publishing
• Publication Date: 2025
• Language: English
• ISBN 10: 6207829417
• ISBN 13: 9786207829415
• Binding: Soft cover
• Condition: New

About this title

Synopsis

The Brazil nut (Bertholletia excelsa H.B.K) has often been discussed due to its biological potential for human health. An oilseed characteristic of the Amazon region with little incentive for excellent production and harvesting. It is still mostly produced by hand and is a source of income for many. This work aims to evaluate the residue called torta after technological processing of milk extraction. Using the methods of the Adolf Lutz Institute (2008) for food analysis, physicochemical data was obtained in g/100g: moisture 3.2; ash 4.2; lipids 63.4; proteins 13.0; carbohydrates 16.2; caloric value 687.4 kcal/100g. The results show a high protein value and a high calorie value due to the high lipid content, most of which is linoleic fatty acid, a fatty acid of relevance to humans. Studies show the high presence of selenium in Brazil nuts, which is present in total minerals. It is an excellent antioxidant and cancer fighter, and should be included in the diet. The cake can be used to make new food products or as a supplement.