Protein in Flours

October 7/Journal of Technology & Science -- "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 3.62-9.75g/100g and was higher in sifted leaf flour (SLF)," investigators in Florianopolis, Brazil, report.

"The dietary fiber contents varied from 64-72g/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 2000mg/100g. These flours showed high mineral content, which suggested a possibility for them to be used as food supplement," wrote M.A. Vieira and colleagues, Federal University.

The researchers concluded, "However, the bioavailability of these minerals could be affected by high total dietary fiber concentrations and anti-nutritional components contained in the samples."

Vieira and colleagues published their study in Brazilian Archives of Biology and Technology ("Chemical Composition of Flours Made of Residues from the King Palm (Archontophoenix alexandrae) Industry." Brazilian Archives of Biology and Technology, 2009;52(4):973-980).

For additional information, contact E.R. Amante, Federal University of Santa Catarina, Dept. of Ciencia & Tecnol Alimentos, Center Ciencias Agriculture, Rod Admar Gonzaga 1346, BR-8803400 Florianopolis, SC, Brazil.

From the October 12, 2009, Prepared Foods E-dition