Dissertação (mestrado)—Universidade de Brasília, Faculdade de Ciências da Saúde, 2006. / Submitted by samara castro (sammy_roberta7@hotmail.com) on 2009-09-29T19:55:36Z
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Previous issue date: 2006-12 / Em alimentos, a qualidade nutricional de uma proteina varia conforme a fonte, composicao de aminoacidos, digestibilidade, presenca de fatores antinutricionais e/ou toxicos e efeitos do processamento. O objetivo deste trabalho foi avaliar a amendoa do bacuri (Scheelea phalerata Mart.), uma especie de fruto de palmeira comum no Estado de Mato Grosso do Sul, quanto ao valor nutricional das proteinas. Farinhas cruas e torradas de amendoas do fruto bacuri foram analisadas quanto a composicao centesimal e aspectos nutricionais da proteina. O perfil de aminoacidos das proteinas da amendoa crua do bacuri mostrou que a treonina foi o aminoacido essencial mais limitante (com escore quimico de 0,88), seguido da lisina (com escore quimico de 0,99). Na amendoa torrada, os aminoacidos treonina, histidina, cisteina + metionina e lisina apresentaram valores inferiores aos recomendados pela FAO/WHO. O tratamento termico diminuiu as concentracoes de aminoacidos na amendoa do bacuri. Fatores antinutricionais, como lectinas e inibidores de proteinases nao foram detectados nas amendoas (crua e torrada) de bacuri. Foram determinados os indices de Digestibilidade Verdadeira (DV), Valor Biologico (VB), Razao da Eficiencia Proteica (PER), Razao da Eficiencia Liquida Proteica (NPR), Coeficiente de Eficacia Alimentar (CEA) em ensaio biologico proteico com ratos Wistar, durante 23 dias. A digestibilidade proteica apresentou valores com diferencas significativas entre os grupos (p < 0,01), sendo que o grupo de ratos alimentados com dieta contendo amendoa crua apresentou valor de 82,87%, com amendoa torrada, 72,33% e com padrao caseina, 92,32%. O processamento da amendoa do bacuri para obtencao de farinha torrada nao aumentou a digestibilidade proteica. Os valores biologicos encontrados para proteina da amendoa crua e torrada foram, respectivamente, de 91,29% e 91,81% e nao apresentaram diferencas significativas entre si e tambem quando comparados ao padrao caseina (87,82%) (p>0,01). O balanco nitrogenado tambem nao apresentou diferencas significativas entre os grupos. O ganho de peso dos animais alimentados com dieta contendo amendoa crua (teste 1) e torrada (teste 2) de bacuri apresentou diferenca significativa quando comparado ao dos tratados com caseina (p<0,01), mas foi similar entre si. A razao da eficiencia proteica, a razao da eficiencia liquida proteica e o coeficiente de eficacia alimentar encontrados para os grupos testes 1 e 2 apresentaram diferenca significativa (p <0,01) entre si e quando comparados ao grupo controle. A dieta contendo farinha de amendoa crua de bacuri apresentou melhores indices biologicos do que a contendo farinha de amendoa torrada. ________________________________________________________________________________________ ABSTRACT / In foods, the nutritional quality of a protein varies according to the source, composition of amino acids, digestibility, presence of anti-nutritional and/or toxic factors and processing effects. The objective of this work was to evaluate the nut of bacuri (Scheelea phalerata Mart.), a species of fruit of common palm in the State of Mato Grosso do Sul, as for the nutritional value of proteins. Raw and toasted nut flours of the bacuri fruit were analyzed as for the proximate composition and nutritional aspects of the protein. The amino acid profile of proteins of the raw nut of bacuri showed that the threonine was the most limiting essential amino acid (chemical score of 0.88), followed by the lysine (chemical score of 0.99). In the toasted nut, the amino acids threonine, histidine, cystine + methionine and lysine presented lower values than the recommended by the FAO/WHO. The thermal treatment reduced the amino acid contents in the nut of bacuri. Anti-nutritional factors, such as lectins and proteinases inhibitors were not detected in nuts (raw and toasted) of bacuri. The indexes of True Digestibility (TD), Biological Value (BV), Nitrogen Balance (NB), Protein Efficiency Ratio (PER), Net Protein Ratio (NPR), Feed Efficiency Ratio (FER) were determined in protein biological assay with Wistar rats, during 23 days. The protein digestibility presented values with significant differences among groups (p <0,01), being that the group of rats fed with diet containing raw nut presented value of 82.7%, with toasted nut, 72.33% and with standard casein, 92.32%. The processing of the nut of bacuri for toasted flour attainment did not increase the protein digestibility. The biological values found for protein of the raw and toasted nut were respectively 91.29% and 91.81% and did not present significant differences between each other and also when compared with the standard casein (87.82%) (p>0,01). The nitrogen balance also did not present significant differences among the groups. The gain of weight of the animals fed with diet containing nut raw (test 1) and toasted (test 2) of bacuri presented significant difference when compared to the treated with casein (p<0,01) but was similar between each other. The Protein Efficiency Ratio, Net Protein Ratio, Feed Efficiency Ratio found to the group tests 1 and 2 presented significant difference between each other (p<0,01) and when compared to the control group. The diet containing raw nut flour of bacuri presented improved biological indexes than the containing toasted nut flour.
| Identifer | oai:union.ndltd.org:IBICT/oai:repositorio.unb.br:10482/3504 |
| Date | 12 1900 |
| Creators | Barbosa, Magalli Costa |
| Contributors | Macedo, Maria Lígia Rodrigues |
| Source Sets | IBICT Brazilian ETDs |
| Language | Portuguese |
| Detected Language | English |
| Type | info:eu-repo/semantics/publishedVersion, info:eu-repo/semantics/masterThesis |
| Source | reponame:Repositório Institucional da UnB, instname:Universidade de Brasília, instacron:UNB |
| Rights | info:eu-repo/semantics/openAccess |
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