Nutritional analysis of cupcakes base meal of leaves and stems of ora-pro-nobis (Pereskia aculeata)

Revista Eletrônica Científica da UERGS

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ISSN: 24480479
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Início Publicação: 30/11/2015
Periodicidade: Quadrimestral
Área de Estudo: Multidisciplinar

Nutritional analysis of cupcakes base meal of leaves and stems of ora-pro-nobis (Pereskia aculeata)

Ano: 2017 | Volume: 3 | Número: 2
Autores: Luciele Milani ZEM, Cristiane Vieira HELM, Katia Christina ZUFFELATTO-RIBAS, Henrique Soares KOEHLER
Autor Correspondente: L. M. Zem | luzem@uol.com.br

Resumos Cadastrados

Resumo Inglês:

Food and nutrition are basic requirements for the ascension and protection of human health. However, food education is a slow pro-cess. Therefore, the use of unconventional vegetables as food, suchas Pereskia aculeata, a cactaceae rich in essential proteins and used to fight against malnutrition is encouraged. The objectives of this study were to determine the bromatological composition of cup-cakes made of leaves and stems of P. aculeata, as well as to char-acterize the nutrients and minerals present therein. Four recipes were tested: natural cupcake; with dry leaves flour; with leaf+stem flour; and with fresh leaves. The levels of moisture, ashes, proteins, dietary fibers, lipids, total carbohydrates, total caloric value, and minerals were determined. Cupcakes made with P. aculeata flour are a consuming alternative with excellent nutritional value. Cup-cakes prepared with dry leaf flour presented high protein (7.69%) content and those with leaf meal+stem presented a higher dietary fiber content (8.55%). However, both presented satisfactory results for the phosphorus, sodium, magnesium, copper, and zinc minerals. Therefore, the cupcakes with dry leaf flour and leaves+stem, due to their nutritional qualities, are the most suitable option for consump-tion.