Technological Potential of Unconventional Food Plants (UFP)

• Published in: Bioprospection of Co-Products and Agro-industrial Wastes pp. 20 - 40
• Main Authors: Lemos, Tatiana de Oliveira, Gomes, Anida Maria Moraes, Souza, Bianca Almeida, Neves, Brenda Paiva Campi, Araújo, Dárcia Souza, Silva, Djany Souza, Araújo, Elder dos Santos, de Souza, Luana Costa, Silva, Mauriane Maciel da
• Format: Book Chapter
• Language: English
• Published: United Kingdom CRC Press 2023; Taylor & Francis Group
• Edition: 1
• Subjects: Amaranthus Spinosus; Jackfruit Seed; DPPH Method; Buriti Oil; Gluten Free Flours; Passion Fruit Pulps; Positive Purchase Intention; Non-reducing Sugars; Arrowroot Starch; Genus Amaranthus; RA; Amaranth Flour; Amaranth; Total Soluble Sugars; Bio-active Compounds; Calcium Oxalate; Dietary Fiber; Pigweed; Amaranthus Hypochondriacus; Taro Starch; Pachyrhizus Tuberosus; Tuberous Roots; Amaranth Grain
• ISBN: 9781032145716; 1032145706; 1032145714; 9781032145709
• DOI: 10.1201/9781003239994-3

UFP are plant species that have one or more parts with food potential and unusual use, which have unconventional processing methods and generally have no market value or are marketed only on small scales. Thus, native, exotic, wild, cultivated and spontaneous plants are classified as UFP. Furthermore, they are cultures that are not organized in the production chain, not arousing the interest of companies in the sector. In this context, the UFP is a sustainable alternative for biodiversity and food security to meet the demand for food and the changes in consumer behavior. In this chapter, we will get to know nutritional and functional quality of arrowroot, yam, jacatupé, mangarito, taro, cubiu, maxixe, chicory, caruru and the potential for their use in obtaining products in the food industry. Based on the information presented in this chapter, it was possible to verify the nutritional and technological potential of UFP to be used in the food industry.