Composição química e antinutrientes presentes nas amêndoas cruas e torradas de chicha (Sterculia striata A. St. Hill & Naudin)

Abstract

Objective This study analyzed the chemical components and antinutrients present in raw and roasted chichá almonds from the species Sterculia striata A. St. Hill & Naudin harvested in Corrente, Piauí. Methods The following were determined: percent composition, fatty acid profile, antinutrients (tannins, trypsin inhibitor, amylase inhibitor, lectin, phytates), phenolic compounds and peroxidase and polyphenol oxidase activities. Results The percentage composition of the raw and lipid almonds were respectively: 25.1% and 26.2% fats, 44.4% and 45.6% carbohydrates, 20.8% and 22.1% protein, 3.7% and 4.0% ashes, and 12.3% and 10.4% total fiber. Neither raw nor roasted almonds contained lectins, tannins, trypsin inhibitors, alpha-amylase, peroxidase and polyphenol oxidase. Contents of phenolic compounds were 107.7mg/100g and 108.9mg/100 for the raw and roasted almonds, respectively. Conclusion Roasting at 205°C for 11 minutes reduced phytate content from 10.6mg/g to 5.5mg/g. Raw and roasted chichá almonds have a high content of proteins, fibers and monounsaturated and saturated fatty acids.