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Chemical and nutritional evaluation of kernels of bocaiuva, Acrocomia aculeata (Jacq.) Lodd


Chemical and nutritional evaluation of kernels of bocaiuva, Acrocomia aculeata (Jacq.) Lodd



Ciencia e Tecnologia de Alimentos 26(3): 683-689



DOI: 10.1590/s0101-20612006000300031

Protein characterization and results of proximate composition and mineral analyses of fruit kernels of bocaiuva, Acrocomia aculeata (Jacq.) Lodd., are reported. The kernels presented high contents of oil (51.7%), protein (17.6%) and fibre (15.8%). The seeds' soluble proteins were isolated according to their solubility. The main separated proteins were globulins (53.5%) and glutelins (40.0%).

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Accession: 015256603

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