Elaboração e caracterização da farinha da semente do cupuaçu (Theobroma grandiflorum Schum)

Abstract

The utilization of agro-industrial by-products represents a promising strategy for adding value to regional resources and strengthening the Amazonian bioeconomy. Cupuaçu (Theobroma grandiflorum Schum) is widely exploited for pulp production; however, its seeds, which correspond to approximately 20% of the fruit mass, remain underutilized despite their recognized nutritional potential. Therefore, this study aimed to elaborate and characterize flours obtained from cupuaçu seeds subjected to two dehydration methods: hot air drying at 55 °C, 65 °C, and 75 °C, and freeze-drying, evaluating the influence of these processes on physical properties, physicochemical characteristics, centesimal composition, and mineral profile. Initially, the physical characteristics of fresh seeds were determined, including average dimensions (length, width, and thickness) and variation in the number of seeds per fruit. The produced flours were subsequently analyzed for pH, titratable acidity, moisture content, and ash content, as well as proximate composition (proteins, lipids, and total minerals). Additionally, macro- and micronutrients were quantified, including potassium (K), calcium (Ca), phosphorus (P), iron (Fe), copper (Cu), zinc (Zn), and manganese (Mn). The results demonstrated that the drying method significantly influenced the evaluated parameters, particularly residual moisture content, mineral concentration, and physicochemical stability. Freeze-drying showed greater preservation of micronutrients, whereas hot air drying promoted variations associated with the applied temperature gradient. High potassium levels were observed among macrominerals, and zinc stood out among micronutrients, highlighting the nutritional potential of the obtained flour. It can be concluded that cupuaçu seeds represent a viable raw material for flour production with technological and nutritional potential, contributing to agro-industrial waste reduction and value addition within the regional production chain.