Physicochemical composition, centesimal, and phytochemical profile of umbu seed flour (Spondias tuberosa Arruda)

This study aimed to investigate the nutritional potential of umbu (Spondias tuberosa Arruda) seed flours. This was an experimental study. The seeds of the umbu fruit were subjected to an oven-drying process in order to obtain the flour. Subsequently, the analysis of the centesimal composition, physi...

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Bibliographic Details
Published inCiência e tecnologia de alimentos Vol. 44
Main Authors FREITAS, Erlania do Carmo, RIBEIRO, Alessandra Braga, MIRANDA, Adriana da Silva, SANTANA, Renata Ferreira, MATOS, Talita Batista, GOMES, Joelton Rocha, SANTANA, Jerusa da Mota, MILAGRES, Maria Patrícia
Format Journal Article
LanguageEnglish
Published 15.04.2024
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