The atemoya is a hybrid fruit obtained by crossing of cherimoya (Annona cherimola Mill.) with sweet sop (Annona squamosa L.). The information about chemical composition of atemoya is scarce. The mineral composition was evaluated employing Inductively Coupled Plasma Optical Emission Spectrometry (ICP OES) and the centesimal composition and the physico-chemical parameters were assessed employing procedures described in the AOAC methods. The total phenolic compounds (TPC) and total flavonoids (TF) were determined using spectroanalytical methods. Considering the Reference Daily Intake (RDI), the concentrations of K, Cu and Vitamin C found in atemoya were the highest, representing about 32, 23 and 37% of the RDI, respectively. The total carbohydrates were 32 g 100g -1 and the soluble solids was equivalent to (32.50 ± 0.03) °Brix. The result for TPC was 540.47 ± 2.32 mg GAE 100 g -1 and the TF was 11.56 ± 1.36 mg QE 100 g -1 . The exploratory evaluation of 42 atemoya samples was performed through Principal Component Analysis (PCA), which discriminated green and ripe fruits according to their mineral composition. The elements that contributed most for the variability between green and ripe fruits were: Ba, Ca, Cu, K, Mg and P.

This study aimed to optimize bean flours fermentation through the use of appropriate technological procedure and, thereby, to obtain a high quality and safe product. In this line, cowpea bean flours with different moisture conditions (10, 20 and 30%) were incubated with (1) a single culture of Lactobacillus plantarum, or (2) a consortium of lactic acid and acetic acid bacteria, together with one strain of Saccharomyces cerevisiae. Effects of inoculation of cowpea beans flours on stability (i.e., evaluated by the decrease in pH), and variations in nutritional characteristics (i.e., protein, starch, water soluble carbohydrates, total dietary fibre) were investigated. In both fermented flours, the effect of fermentation was more noticeable in total water-soluble carbohydrate (WSC) concentration during the fermentation process (P < 0.001), accounted for by metabolic activity of the microorganisms. The pH values progressively decreased (P < 0.001) through the fermentation process, particularly in flours fermented with a single culture of L. plantarum. By contrast, titratable acidity increased (P < 0.001) throughout the fermentation process in F2 and F3, although more noticeable in F3. Total dietary fibre (TDF) was not variable over the time. In relation to the protein content, the fermentations behaved very similarly; F2 had a variation over the time, but the effect was not significant (P = 0.0690). Results revealed small changes in chemical composition except in the case of pH and sugar contents with the values lower in the fermented products (i.e., single- or mixed-culture fermentation), leading to a more stable and safety product. These results indicate that fermented dry beans flours have the potential as functional ingredients for new food formulations.

Systemic Arterial Hypertension (SAH) can generate complications such as stroke, myocardial infarction, kidney disease, arteriosclerosis, loss of vision, erectile dysfunction and cognitive dysfunction. Among people who know they suffer from hypertension, 50% use medication and of those only 45% have their blood pressure kept under control. SAH is a multifactorial clinical condition characterized by elevated and sustained blood pressure levels (BP, where systolic BP ≥ 140 mmHg and diastolic BP ≥ 90 mmHg). Faced with sparse investigative studies on the causes of SAH in individuals, the dictates of the pharmaceutical industry and the use of in vitro or inconclusive clinical studies, this paper presents the state of the art about the treatment of SAH based on a multifaceted view, including aspects about the physiology of SAH, food and PANC as alternatives for the prevention and control of SAH, as well as an approach on the importance of scientific rigor in the manufacture of medicines.

RESUMOAs leguminosas são alimentos importantes para assegurar a segurança alimentar da dieta. A Bahia ocupa a quarta posição entre os principais Estados produtores de feijão no Brasil. Com respeito à produção de leguminosas, o Estado da Bahia encontra-se em segundo lugar em área plantada. A pesquisa foi realizada mediante o levantamento de fontes bibliográficas e de informações tecnológicas acessíveis em bases de dados, tendo uma abordagem quantitativa e exploratória. Foram definidas as estratégias de busca utilizando palavras-chave e códigos internacionais pertinentes ao tema delimitado. As buscas de documentos foram realizadas em junho de 2017 nas bases/software do INPI, ESPACENET e ORBIT ® . Os resultados quanto ao número de processos variaram consideravelmente quando comparados os resultados obtidos das três bases de dados/software. Os códigos de classificação internacional de maior relevância foram A23L-007/10 e A23L-19/00. A China destaca-se como país com domínio da tecnologia, seguida pela Coréia, Japão e Estados Unidos. O domínio tecnológico de maior relevância para os documentos recuperados nesta pesquisa é o "Química de Alimentos". O desenvolvimento de produtos alimentícios à base de leguminosas pode apresentar-se como uma alternativa inovadora ao atendimento às tendências do mercado de alimentos para os próximos anos.Palavras-chave: Leguminosas. Alimentos funcionais. Panificação e confeitaria. TECHNOLOGICAL PROSPECTION OF LEGUMES IN THE PRODUCTION OF FUNCTIONAL FOODS INTENDED FOR THE BAKERY AND CONFECTIONERY SECTOR ABSTRACTLegumes are important foods to ensure food safety in the diet. Bahia occupies the fourth position among the main bean producing states in Brazil. Related to the production of legumes, the State of Bahia is in second place in planted area. The research was carried out by means of the survey of bibliographic sources and sources of technological information accessible in databases, having a quantitative and exploratory approach. We defined the search strategies with the definition using keywords and international codes pertinent to this topic. The document searches were carried out in June 2017 at the INPI, ESPACENET and ORBIT® databases / software. The results regarding the number of processes varied considerably when compared to the results obtained from the three software databases. The most relevant international classification codes were A23L-007/10 and A23L-19/00. China stands out as a country with technology dominance, followed by Korea, Japan and the United States. The most relevant technological domain for the documents recovered in this research is "Food Chemistry". The development of legume-based food products can present itself as an innovative alternative to meeting food market trends for the coming years.