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Revista de Nutrição
On-line version ISSN 1678-9865
SILVA, Aline Gomes de Moura e and FERNANDES, Kátia Flávia. Chemical composition and antinutrients of raw and roasted chicha almonds (Sterculia striata A. St. Hill & Naudin). Rev. Nutr. [online]. 2011, vol.24, n.2, pp.305-314. ISSN 1678-9865. http://dx.doi.org/10.1590/S1415-52732011000200011.
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.
Keywords : Antinutrients; Chemical composition; Sterculia striata.