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

Abstract

Food and nutrition are basic requirements for the ascension and protection of human health. However, food education is a slow process. Therefore, the use of unconventional vegetables as food, such Centesimal and mineral analysis of cupcakes base meal of leaves and stems of ora-pro-nobis (Pereskia aculeata) Luciele Milani Zem et al. 429 as 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 characterize 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