Chemical composition of flours made of residues from the king palm (Archontophoenix alexandrae) industry

• Autor(a) principal: Vieira,Manoela Alano
• Data de Publicação: 2009
• Outros Autores: Podestá,Rossana, Tramonte,Karina Cardoso, Amboni,Renata Dias de Mello Castanho, Simas,Karina Nunes de, Avancini,Sandra Regina Paulon, Amante,Edna Regina
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Brazilian Archives of Biology and Technology
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000400021
• topic: Archontophoenix alexandrae; residues; flour; chemical analysis

Residues from King palm (Archontophoenix alexandrae) processing were used for the production of flours, which were then chemically characterized. The protein content in these flours ranged from 3.62 to 9.75 g/100g and was higher in sifted leaf flour (SLF). The dietary fiber contents varied from 64 to 72 g/100g. These values were high when compared to those of flours used in human nutrition. Analysis of anti-nutritional factors showed phytate contents to be below the levels that affected the bioavailability of minerals in human diet. Tannin contents were compatible with those found in legumes, between 0 and 2000 mg/100g. These flours showed high mineral content, which suggested a possibility for them to be used as food supplement. However, the bioavailability of these minerals could be affected by high total dietary fibre concentrations and anti-nutritional components contained in the samples.