Composição em aminoácidos e digestibilidade in vivo de proteínas de amêndoas do bacuri (Scheelea phalerata Mart.), do Estado de Mato Grosso do Sul

AUTOR(ES)

Magalli Costa Barbosa

DATA DE PUBLICAÇÃO

2006

RESUMO

In foods, the nutritional quality of a protein varies according to the source, composition of amino acids, digestibility, presence of anti-nutritional and/or toxic factors and processing effects. The objective of this work was to evaluate the nut of bacuri (Scheelea phalerata Mart.), a species of fruit of common palm in the State of Mato Grosso do Sul, as for the nutritional value of proteins. Raw and toasted nut flours of the bacuri fruit were analyzed as for the proximate composition and nutritional aspects of the protein. The amino acid profile of proteins of the raw nut of bacuri showed that the threonine was the most limiting essential amino acid (chemical score of 0.88), followed by the lysine (chemical score of 0.99). In the toasted nut, the amino acids threonine, histidine, cystine + methionine and lysine presented lower values than the recommended by the FAO/WHO. The thermal treatment reduced the amino acid contents in the nut of bacuri. Anti-nutritional factors, such as lectins and proteinases inhibitors were not detected in nuts (raw and toasted) of bacuri. The indexes of True Digestibility (TD), Biological Value (BV), Nitrogen Balance (NB), Protein Efficiency Ratio (PER), Net Protein Ratio (NPR), Feed Efficiency Ratio (FER) were determined in protein biological assay with Wistar rats, during 23 days. The protein digestibility presented values with significant differences among groups (p <0,01), being that the group of rats fed with diet containing raw nut presented value of 82.7%, with toasted nut, 72.33% and with standard casein, 92.32%. The processing of the nut of bacuri for toasted flour attainment did not increase the protein digestibility. The biological values found for protein of the raw and toasted nut were respectively 91.29% and 91.81% and did not present significant differences between each other and also when compared with the standard casein (87.82%) (p>0,01). The nitrogen balance also did not present significant differences among the groups. The gain of weight of the animals fed with diet containing nut raw (test 1) and toasted (test 2) of bacuri presented significant difference when compared to the treated with casein (p<0,01) but was similar between each other. The Protein Efficiency Ratio, Net Protein Ratio, Feed Efficiency Ratio found to the group tests 1 and 2 presented significant difference between each other (p<0,01) and when compared to the control group. The diet containing raw nut flour of bacuri presented improved biological indexes than the containing toasted nut flour.

ASSUNTO(S)

proteins nut of bacuri digestibilidade in vivo aminoácidos na nutrição humana proteínas nutrição amino acid composition amêndoa de bacuri in vivo digestibility composição em aminoácidos ciencias da saude

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