Baru almonds from different regions of the Brazilian Savanna: Implications on physical and nutritional characteristics

Abstract

While some reports show that physical characteristics of the baru fruits (<i>Dipteryx alata</i> Vog.) differ within and among the Brazilian Savanna regions, a study shows that there are differences in the nutritional composition of baru almonds from different trees from the same Savanna area. It is unknown, however, whether the Savanna’s region influences the nutritional quality of this native almond. Thus, we evaluated the influence of East, Southeast and West regions of the Brazilian Savanna on physical characteristics, nutrient composition and protein quality of the baru almond. Chemical composition and amino acid profile were analyzed, and Amino Acid Score (AAS), Net Protein Ratio (NPR), and Protein Digestibility–Corrected Amino Acid Score (PDCAAS) were estimated. The physical characteristics significantly differed within but not among regions. The protein (310 g kg<sup>-1</sup>), lipid (410 g·kg<sup>-1</sup>), fiber (120 g·kg<sup>-1</sup>) and calcium (1,300 mg·kg<sup>-1</sup>) contents of baru almonds were high, with significant differences among regions for insoluble fiber content (94.3 - 128.3 g·kg<sup>-1</sup>) and amino acid profile (AAS = 77% - 89%). The relative NPR (RNPR) values were similar among regions (mean value of RNPR = 71%), and the PDCAAS values ranged from 65 to 73%. The region of the Brazilian Savanna influences the fiber and amino acid profiles, but not the total content of nutrients, the protein quality and the physical characteristics of the native baru almonds. The baru almond is a potential food as source of complementary protein for healthy diets and as a nutritious raw material for various food systems

Proteins of Bacuri almonds: nutritional value and in vivo digestibility

“…The NPR values of the test rations found were also significantly lower than that of the control group (casein) but similar to that reported for the proteins of baru almond (2.76) (Czedera et al, 2012).…”

“…The content of all essential amino acids was higher than those recommended by FAO/WHO. Sulphurated Amino Acids (SAA) are limiting factors in many food plants such as soy (Friedman & Brandon, 2001), beans, other vegetables (Sgarbieri, 1987), and nuts (Fernandes et al, 2010;Czedera et al, 2012). The level of sulphurated amino acids (methionine + cysteine) of the raw bacuri almond protein was 33.9 %; this value is higher than that established by the FAO/WHO and those found for beans (19.95 %), wheat (18.12 %), corn (22.21 %), soy (18.65 %), and it was close to that found for beef (35.59 %) (Pires et al, 2006).…”

“…Brazilian Cerrado almonds have been widely studied; and some such as baru (Fernandes et al, 2010;Guimarães et al, 2012;Czedera et al, 2012) and the bocaiuva (Hiane et al, 2006) have high content of quality protein. Bacuri (Scheelea phalerata Mart.…”

Nutritional quality and bioactive compounds of partially defatted baru almond flour

“…The improved protein quality of autoclaved BAF, estimated by NPR and PDCAAS, is a result of the protein digestibility improved by the heating process (autoclaving), which induces the inactivation of antinutrients and the desnaturation of proteins (Muzquiz et al, 2012). Czeder et al (2012) investigated the protein quality of roasted baru almonds from the southeast area of Goiás State by NPR, and the authors found a value of 2.76, which is comparable to that of autoclaved BAF (Table 6). PDCAAS value of autoclaved BAF (81%) was higher than those found in the literature for whole baru almond, from 65% to 73% .…”

Carotenoids are related to the colour and lipid content of the pequi (Caryocar brasiliense Camb.) pulp from the Brazilian Savanna

“…The lack of sample stratification is an important limitation in food research, mainly for native fruits, since studies on the biodiversity of the Brazilian Savanna have shown that there is a great variability of physical (Moura et al, 2013;Vera et al, 2005) and chemical (Czeder et al, 2012) properties of the native fruits from different area of the biome. Therefore, this study tested the hypothesis that there are differences in colour, chemical properties and antioxidant activity of pequi fruits from different regions of the Brazilian Savanna, and that these properties are interrelated.…”