Alim. Nutr., Araraquara
v. 22, n. 2, p. 173-180, abr./jun. 2011
ISSN 0103-4235
ISSN 2179-4448 on line
CHEMICAL COMPOSITION OF JATOBÁ-DO-CERRADO
(HYMENAEA STIGONOCARPA Mart.) FLOUR AND ITS EFFECT
ON GROWTH OF RATS*
Ângela Giovana BATISTA**
Elizabethe Adriana ESTEVES***
Nísia Andrade Villela DESSIMONI-PINTO***
Lidiane Guedes OLIVEIRA***
Shaila Turbay PIRES***
Reynaldo Campos SANTANA****
ABSTRACT: The aim of this study was to evaluate the
chemical composition of jatobá-do-cerrado flour and its
effects on rat´s growth. The chemical composition of the
flour was determined according to AOAC. The PER, NPR,
food efficiency ratio (FER), food conversion ratio (FCR), dry
matter digestibility (DMD) and fecal output were evaluated
by an assay in which animals were fed according the AIN93 diet: casein (CAS) diet and another having 50% of its
protein source from jatobá flour (JAT). Chemical analysis
showed significant amounts of crude fibre and minerals
(potassium, magnesium, calcium and zinc) in the flour. The
CAS group ate more and gained more weight than JAT group
(p<0.05). JAT was less efficient on converting diet in body
weight. PER was lower for JAT (p<0.05), but no significant
difference was observed for NPR values (p>0.05). Faeces
moisture and dried weight for JAT were higher, which
corroborated its lower DMD (p<0.05). Although JAT group
had to intake more diet to promote weight gain, the protein
utilization was acceptable. Therefore, further studies are
necessary for better understand nutrient and phytochemical
composition, their bioavailability, and metabolic effects of
jatobá-do-cerrado flour.
KEYWORDS:
Jatobá-do-cerrado;
stigonocarpa Mart.; growth; protein quality.
Hymenaea
INTRODUCTION
Native fruits are present in Brazilian cerrado´s
community diets since earliest times. However, today their
use is occasional and it occurs according to seasonality.1
The species belonging to the Fabaceae (Leguminosae)
family are well distributed across the cerrado extension
and jatoba-do-cerrado (Hymenaea stigonocarpa Mart.)
is one of them. This species belongs to the subfamily
Caesalpiniaceae, and it can be easily found in regions of
cerrado, such as Piauí, Bahia, Goiás, Minas Gerais, Mato
Grosso do Sul and Sao Paulo states as well as in Bolivia.12
Their ripe fruits are collected from April to November.
They have rounded pods that surround the yellow pulps
which are mealy, sweet, edible, taste and aromatic. This
pulp surrounds the seeds.14
In general, the jatobá-do-cerrado pulp is consumed
in natura, but it can also be used as ingredient in cakes,
breads, fritters, porridges, jams, liqueurs,12 biscuits and
cookies.51,52 Recently, chemical and technological aspects
of the jatobá flour have been studied for the development
of products for industrial use. 51,52 Therefore, considering
that jatobá-do-cerrado pulp is a natural resource for rural
communities, it can be used as an ingredient for food
industry or for consumption, contributing to improved their
economy and quality of life.
Indeed, despite the culinary use of this fruit in the
cerrado regions, knowledge about its chemical, biological
and sensory properties is poor. Moreover, urban populations
are unaware of cerrado plants. Therefore, it is important to
accomplish studies that clarify these issues, since this fruit
can be a potential source of nutrients and photochemical or
a useful ingredient for food industry.
Thus, since jatobá-do-cerrado is a Leguminosae,
we hypothesized that its flour is a good source of vegetable
protein and it doesn´t affect, negatively, the growing in rats.
This study therefore was done to determine the chemical
composition of the jatobá-do-cerrado flour. We also
evaluated the effect of a diet added this flour, as a partial
source of protein, on the growing parameters of rats.
* The Fundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG) for providing research grants and financial assistance to this
work.
** Laboratório de Tecnologia de Biomassas do Cerrado – Universidade Federal dos Vales do Jequitinhonha e Mucuri – UFVJM – 391000-000 –
Diamantina – MG - Brasil.
*** Departamento de Nutrição – UFVJM – 391000-000 – Diamantina – MG – Brasil. E-mail: [email protected].
**** Departamento de Engenharia Florestal – UFVJM – 391000-000 – Diamantina – MG – Brasil.
173
BATISTA, A. G.; ESTEVES, E. A.; DESSIMONI-PINTO, N. A. V.; OLIVEIRA, L. G.; PIRES, S. T.; SANTANA, R. C. Chemical composition
of jatobá-do-cerrado (Hymenaea stigonocarpa Mart.) flour and its effect on growth of rats. Alim. Nutr., Araraquara, v. 22, n. 2, p. 173-180,
abr./jun. 2011.
MATERIALS AND METHODS
Jatobá Flour Preparation and Chemical Composition
Fruits of jatobá-do-cerrado were collected by June
2008 at Fazenda Experimental do Moura, which belongs
to Federal University of Vales do Jequitinhonha e Mucuri –
UFVJM, at latitude of 18º45’S and longitude of 45°25’W,
in Minas Gerais State - Brazil. The fruits were cleaned and
the pulp was removed manually using a hammer and spoons
for domestic use. After extraction, the pulp was oven-dried
(DeLeo® mark, A.8.C. model), at 60°C for 48h. Then it was
homogenized into an industrial mixer (G.PANIZ mark, BP
12S model), for 10 minutes to obtain the flour. After, it was
wrapped in plastic bags, cooled at -18°C and kept so until
the analysis. It was determined the content of moisture, ash,
protein, total lipids, fibre,5 phosphorus, potassium, calcium,
iron, zinc and magnesium.4 Carbohydrates were obtained
by difference and total energy value (TEV) was estimated
using the Atwater factors for kcal.13
Experimental diets
We prepared a diet of casein (CAS), a diet
containing 50% of its protein from jatobá flour (JAT) and
a non-protein diet (NPT), based on The American Institute
of Nutrition for Growing Animals (AIN-93G), according
to Reeves et al.45 Protein was modified from 9 to 10%.
The composition of all diets was adjusted according to the
composition of jatobá flour, in order to keep them isoproteic
and isocaloric (Table 1). The diets were homogenized into
an industrial mixer (G.PANIZ mark, BP 12S model), for 10
minutes, packed in polyethylene bags, labeled and stored
in refrigerator (4oC). The proximate composition of all
diets wasdetermined according to Association of Official
Analytical Chemists.5
Rat study
The bioassay was conducted in a completely
randomized design with 24 Wistar male rats with
approximately 30 days of life (Center for Biological and
Health Sciences, Federal University of Viçosa – UFV,
Brazil) with 107.16±5.17g, in a light (12h light) and
temperature (24°C) controlled room. The animals were
randomly assigned into three groups of eight animals,
according the experimental diets (CAS, JAT and NPT).
The rats were placed in separated cages and they received
food and water ad libitum for 14 days with weight gain
and feed intake monitored throughout the experimental
period. Feces were collected for a 72h period during the
final week of the study to obtain the wet weight. After,
they were oven-dried (Tecnal® mark, TE-394/3 model), at
105oC for 3h, to obtain the dry weight and % of moisture.5
Food Efficiency Ratio (FER = body weight gain/total food
intake) and Food Conversion Ratio (FCR = total food
intake/body weight gain) were used to evaluate the effect
of consumption of diets on weight gain and vice versa.31
The Protein Efficiency Ratio (PER = weight gain/protein
intake),3 and the Net Protein Ratio (NPR = Weight gain
of test group – weight loss of non-protein group / protein
intake by test group)9 were evaluated to access protein
quality related to promote growing. The relative ratios
– RFER, RFCR, RPER and RNPR - were calculated
according to casein values.48 Considering the values of dry
matter consumed and excreted in the faeces collected for a
72h period during the final week of the study, we calculated
the apparent dry matter digestibility – DMD according to
Monteiro36 (DMD = dry matter intake - fecal dry matter /
dry matter intake x 100).
Statistics
Chemical composition of jatobá flour was presented
as means and standard deviation of three repetitions.
Chemical analyses of experimental diets (CAS, JAT e
NPT) were carried out in 3 repetitions and the results were
evaluated by analysis of variance (ANOVA) and Tukey
test at posteriori. The calculated Ratios (FER, FCR, PER,
Table 1 – The compostion (g.100g-1) of experimental diets.
Ingredients
CAS
JAT
APT
Jatobá flour
0.00
54.05*
0.00
**
Casein
11.77
5.88
0.00
Corn starch
53.44
18.62
63.45
Sucrose
10.00
10.00
10.00
Cellulose
14.80
00.00
16.50
Soybean oil
5.00
6.40
5.00
Mineral Mix
3.50
3.50
3.50
Vitamin mix
1.00
1.00
1.00
L-cystine
0.30
0.30
0.30
Choline bitartrate
0.25
0.25
0.25
*The amount of jatobá flour corresponded to 5g of protein per 100g of diet. **Commercial
casein: 85% of protein.
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BATISTA, A. G.; ESTEVES, E. A.; DESSIMONI-PINTO, N. A. V.; OLIVEIRA, L. G.; PIRES, S. T.; SANTANA, R. C. Chemical composition
of jatobá-do-cerrado (Hymenaea stigonocarpa Mart.) flour and its effect on growth of rats. Alim. Nutr., Araraquara, v. 22, n. 2, p. 173-180,
abr./jun. 2011.
NPR, DMD) as well as food intake, weight gain, wet and
dry weights and nitrogen from faeces of JAT and CAS diets
were evaluated by analysis of variance (ANOVA). For all
statistical analysis, we used the software Statistica® version
6.054 and it was adopted as the significance level p<0.05.
Conversely, there were no significant differences on NPR
values between these groups (p>0.05) (Table 4).
The moisture found in the faeces was approximately
3 times higher for JAT group (p<0.05). The highest
production of faeces (p<0.05) for JAT corroborated the
lowest DMS for this group (p<0.05) (Table 5).
RESULTS
DISCUSSION
The jatobá-do-cerrado flour is carbohydraterich and it seems to be a significant source of crude fibre
(Table 2). The profile of minerals indicates that this flour
has expressive amounts of potassium, magnesium, zinc,
and calcium.
The JAT diet showed higher ash content (Table 3)
compared to CAS (p<0.05), but there was no significant
difference (p<0.05) between them on protein or calorie
content. Both diets were isocaloric (p>0.05). However, the
mean weight of the feeders completely fulfilled with both
diets was 146.32±7.51g and 133.95±3.09g for CAS and
JAT respectively, so JAT diet had higher volume.
Animals fed with CAS ate more and were heavier
than JAT group (p<0.05). Additionally, JAT rats were less
efficient in converting diet consumed in body weight, which
reflected a significant lower of FER compared to the CAS
group (p<0.05). Furthermore, the FCR was higher for JAT
(p<0.05), indicating that these animals had to intake more
diet to promote weigh gain. PER showed a lower protein
efficiency for JAT group compared to CAS (p<0.05).
The chemical composition of the jatobá-docerrado flour is markedly differed from other legumes,
with emphasis on its high fibre and sugar and low lipids
and protein contents. Silva et al.51 justified that these
differences can be based on the fact that the edible part of
jatobá refers to the fruit pulp, while in other legumes, refers
to the seeds.
Almeida et al.2 analyzed the wet pulp of jatobá from
the Brazil´s Midwest region. They found 4.20% of ash,
6.41% of protein, 2.12% of lipids, and 13.07% of crude
fibre. Silva et al.52 found 4.60% of ash and 7.60% of protein
in the dry pulp. Similarly, Silva et al.51 found a lower
protein content (6.20%) in jatobá. So, our dried samples
were slightly higher in protein, maybe due to differences of
geographic origin, since our samples were obtained from
north central region of Minas Gerais state, Brazil.
According our data, one hundred grams of jatobádo-cerrado flour can supply 12.57% of the energy
requirement for an adult with a 2000 Kcal diet, and
Table 2 – Proximate composition (g.100g-1), energy density (Kjoules.100g-1) and mineral composition (mg.100g-1) of jatobá-do-cerrado flour.
Constituents
Dry matter
Ashes
Protein (Nx 6,25)
Lipid
Crude fibre
Carbohydrates
Energy
Mean ± Standard Deviation
83.12 ± 0.03
4.03 ± 0.03
8.07 ± 0.10
2.41 ± 0.48
19.24 ± 0.61
49.37 ± 0.54
251.45 ± 4.15
Constituents
Potassium
Calcium
Magnesium
Phosphorus
Zinc
Iron
-
Result
4,275.0
249.0
135.0
104.7
1.7
0.7
-
Table 3 – Proximate composition (g.100g-1) of the experimental diets.*
Constituents
CAS
a
JAT
b
NPT
Dry matter
95.02 ± 0.48
93.59 ± 0.35
95.08a ± 0.38
Ashes
2.06b ± 0.25
4.59a ± 0.56
1.69b ± 0.05
Protein
9.82a ± 0.12
9.94a ± 0.17
0.87b ± 0.01
Lipid
4.42b ± 0.42
8.30a ± 1.60
6.57ab ± 2.14
Crude fibre
9.67a ± 1.42
11.11a ± 1.06
10.80a ± 0.76
Carbohydrates
69.05b ± 1.55
59.65c ± 1.25
75.15a ± 2.68
Energy (Kcal.100g-1)
355.21a ±3.29
353.08a±10.60
363.23a±10.36
*Values expressed as mean ± standard deviation. Means followed by different letters (line)
are statistically different by Tukey test (p<0.05).
175
BATISTA, A. G.; ESTEVES, E. A.; DESSIMONI-PINTO, N. A. V.; OLIVEIRA, L. G.; PIRES, S. T.; SANTANA, R. C. Chemical composition
of jatobá-do-cerrado (Hymenaea stigonocarpa Mart.) flour and its effect on growth of rats. Alim. Nutr., Araraquara, v. 22, n. 2, p. 173-180,
abr./jun. 2011.
Table 4 – Analysis of parameters related to growth and/or protein quality
from animals feed CAS and JAT diets.
Variables
CAS
JAT
a
Total weight gain (g)
59.33 ± 15.50
38.13 ± 4.15b
Food intake (g)
243.25 ± 42.13a
204.57 ± 21.56b
Food Efficiency Ratio (FER)
0.24 ± 0.03a
0.19 ± 0.02b
Relative FER (%)*
100
77.88 ± 9.95
Food conversion Ratio (FCR)
4.23 ± 0.66b
5.41 ± 0.73a
Relative FCR (%)*
100
127.93 ± 17.36
a
Protein Efficiency Ratio (PER)
2.46 ± 0.34
1.89 ± 0.24b
Relative PER (%)*
100
76.94 ± 9.83
a
Net Protein Ratio (NPR)
3.61 ± 0.32
3.24 ± 0.37a
Relative NPR (%)*
100
89.74 ± 10.16
*
Indexes related to CAS. Means followed by different letters (line) are statistically different by One way-ANOVA (p<0.05).
Table 5 – Wet (WFW) and Dry (DFW) faeces weight, fecal humidity (FH) and dry matter digestibility
(DMD) from animals feed CAS and JAT diets*.
Variables
CAS
JAT
WFW (g)
10.42 ± 2.98
31.11 ± 9.63a
DFW (g)
8.29 ± 2.37b
20.43 ± 4.29a
FH (%)
11.33 ± 2.29b
61.66 ± 8.23a
a
86.17 ± 1.78b
DMD (%)
b
91.37 ± 0.98
*Means followed by different letters (line) are statistically
different by One way-ANOVA (p<0.05).
contributes approximately with 76.96% of dietary fibre
requirement.25 This fact points out that the consumption of
jatoba-do-cerrado flour may benefit population´s health,
since that regular fibre intake is associated with reduced
risk of several diseases.53
For a child aged between 9 and 13 years, protein
requirement is 0.95g/kg/day,25 so the intake of 100g of
jatobá flour could provide 24.27% of the recommended
daily intake. However, it is important to access the protein
quality of this flour.
It is known that several mineral elements have
fundamental importance for growth and development,
being involved in various physiological and metabolic
processes.16,21,27 The jatobá flour showed expressive
amounts of potassium, magnesium, zinc, and calcium.
Almeida et al.2 also highlighted the amount of magnesium
(194.8mg), zinc (1.2mg) and calcium (245.3mg) in the
jatobá pulp. According to our findings and considering the
daily requirements for children aged between 9 to 13 years,
100g of jatobá flour would supply 94.44% of potassium,24
21.25% of zinc,23 56.25% and 19.15% of magnesium and
calcium, respectively.22
The addition of jatobá pulp to the JAT diet increased
its content of ash. According to Silva et al., 52 the inclusion
176
of 10% of jatobá for making cookies, also provided a
significant increase in ash content in the final product.
The JAT animals ate less and were lighter than
CAS ones. The scientific literature associate food intake
and weight gain to several factors such as food volume,28,39
biological quality of protein,49 water retention, production
of lipids in the body,19 insoluble fibre content,18,53 presence
of antinutrients,37 diet palatability,7,10 among others.
Initially, all diets were isocaloric. However, the
higher volume of JAT may have influenced the intake of this
group, contributing for its lower intake and, consequently,
lower weight gain. Indeed, some studies have shown that,
regardless of caloric density, the higher volume of a food
increases satiety and reduce food intake.8,28,39,46 Another
important factor was the palatability.7,15,29
Second, some others have shown that the treatment of
growing rats with diets high in fibres promotes lower weight
gain. It is postulated that the soluble fibers have the ability
to adsorb nutrients from diet, like cholesterol, triglycerides
and glucose, and to form a viscous environment that retards,
or reduces, their absorption. In addition, the insoluble fibers
favored an increased transit time and greater fecal bulking.
Therefore, they promote motility, reducing the contact
of nutrients with the intestinal walls and, thus, reducing
BATISTA, A. G.; ESTEVES, E. A.; DESSIMONI-PINTO, N. A. V.; OLIVEIRA, L. G.; PIRES, S. T.; SANTANA, R. C. Chemical composition
of jatobá-do-cerrado (Hymenaea stigonocarpa Mart.) flour and its effect on growth of rats. Alim. Nutr., Araraquara, v. 22, n. 2, p. 173-180,
abr./jun. 2011.
or preventing their absorption, which contributes for less
weight gain.17 Paula et al.41 observed that weight gain of
mice was inversely correlated to insoluble fibre content
of diets. Samra & Anderson47 observed the same effect
in humans. Although there was no difference (p>0.05) on
crude fibre contents between JAT and CAS, they probably
differ in the type and proportion of fibres, which may have
influenced the food intake of animals. According to Silva
et al., 52 jatobá flour had 11.01% of soluble and 42.86% of
insoluble fiber. So, it can explain the lower weight gain in
JAT group.
At last, in accordance with the lower weight gain
and food intake, JAT group also showed lower FER and
higher FCR. According to Lima et al., 31 the ratios generated
from the relationship between weight gain and food intake
exhibit better the nutritional quality of a diet. These ratios
can be used as parameters for evaluating the performance,
functionality, digestion and absorption of nutrients. So, in
addition to high fibre content, the jatobá flour could have
some phytochemical, such as protease inhibitors, lectins,
tanins, oxalates and phytates, which may promote nutritional
imbalance to the diet. The data of Matuda & Maria Netto,
33
point out a 17.1UTI/mg of jatobá seeds, which is below
the average found in raw soybean (39.62 UTI/mg) and
more than raw pigeon pea (7.42UTI/mg).6 Almeida et al.2
found 0.33g.100g-1 of tannins in jatobá pulp, being higher
than pequi (0.17g.100g-1), and araticum (0.25g.100g-1), and
lower than baru (0.45g.100g-1) and buriti (1.11g.100g-1),
another common Brazilian Savannah’s fruits. It has been
postulated that the high phytate, tannin, lectin and protease
inhibitor content of vegetable diets can promote adverse
effects on growing by reducing nutrient bioavailability, 30,50,51
so animals gain less weight.
There is no data in the literature about the evaluation
of protein quality of jatobá flour. However it is known that
animal proteins have higher nutritional value than vegetal
proteins.42 Adding jatobá flour to the AIN93G diet reduced
the PER. This can denote a lower quality of jatobá protein,
which could have brought impairment to the animal protein
in some extent. Besides, to turn all diets isocaloric, it was
necessary adjust their lipid content, so JAT diet had its lipid
content over 8%, which is considered another reason to
reduce PER.49 It is relevant to observe that we also found a
relative low PER for CAS diet. Several studies have shown
that the casein PER is around 4.32,42 Still, Miura et al.35 found
a PER of 2.23 after 28 days of experiment, which was close
to our value. According Sgarbieri, 49 initial animal age over
25 days can be a factor that determine lower PER for casein
diets. It can be inferred that this result may be due the initial
animal age, which was around 30 days.
However, when analyzing NPR results, we can
infer that inclusion of jatobá-do-cerrado in the diet did not
expressively impair the nutritional quality of the animal
protein, since they were similar (p>0.05). According
Sgarbieri, 49 NPR index is considered an index less sensitive
to variations of protein concentration in experimental
diets and, therefore, more reliable parameter than PER. In
addition, a RNPR above 80% shows a good protein quality,
as it is compared to vegetable proteins considered with high
biological value, like beans and rice (RNPR= 86%).38
Raupp et al.44 and Freitas et al.20 state that the
defecation frequency, the wet and the dry weight of faeces
and the volume of dry faeces are higher in rats fed with
diets containing different sources of fibre than in rats
fed with control. Soluble fibres are highly fermentable
and responsible for increasing of viscosity of intestinal
contents. Moreover, insoluble fibres increase volume and
softening of faeces and the defecation frequency, reducing
the intestinal transit time.26 A suitable proportion of soluble
and insoluble fractions of dietary fibre are associated with
functional effects in the body, such as, cholesterol-lowering
effects and glycemic control, which contribute for reducing
the risk of chronic diseases.34,40,55 As stated previously,
Silva et al.52 found higher amounts of insoluble fibres in
jatobá flour. So, this explains the higher amounts of faeces
in the JAT group. Conversely, the presence of soluble fibres
contributed to the higher humidity on faeces from these
animals. In addition, soluble fibres are capable to complex
other dietary constituents through various mechanisms,
which may drag them in larger amounts in fecal excretion.43
Therefore it may be inferred that the inclusion of jatobá in
the diet may have influenced the absorption of nutrients,
leading to an increase of dry matter excretion and
consequently lower DMD. In adittion, Braga et al.11 found
DMD values between 80.64 to 85.99% in a trial with AIN93 diets based in corn, which were close to JAT. Therefore,
we can infer the JAT promoted an acceptable DMD.
Thereby, the chemical composition of the jatobádo-cerrado flour points out this fruit as a potential source
of energy, crude fibres and minerals such as potassium,
magnesium, calcium and zinc. It also can inferred that
the inclusion of the jatobá-do-cerrado flour into the diet
did not impair extensively the bioavailability of casein,
although promoted less gain of weight in these animals.
Factors such as the palatability and volume of the diet,
fibre content and their fractions, as well as the presence of
certain phytochemical may have influenced these results.
Therefore, considering the nutritional potential of
jatobá-do-cerrado flour, it is relevant to elucidate and better
understand its nutrients and phytochemical composition,
as well as their bioavailability, and its metabolic effects to
assure de safety of its intake by the population.
BATISTA, A. G.; ESTEVES, E. A.; DESSIMONI-PINTO,
N. A. V.; OLIVEIRA, L. G.; PIRES, S. T.; SANTANA,
R. C. Composição química da farinha de jatobá-docerrado (Hymenaea stigonocarpa Mart.) e seus efeitos no
crescimento de ratos. Alim. Nutr., Araraquara, v. 22, n. 2,
p. 173-180, abr./jun. 2011.
RESUMO: O objetivo deste estudo foi avaliar a composição química da farinha de jatobá-do-cerrado e os seus efeitos sobre o crescimento de ratos. A composição química da
177
BATISTA, A. G.; ESTEVES, E. A.; DESSIMONI-PINTO, N. A. V.; OLIVEIRA, L. G.; PIRES, S. T.; SANTANA, R. C. Chemical composition
of jatobá-do-cerrado (Hymenaea stigonocarpa Mart.) flour and its effect on growth of rats. Alim. Nutr., Araraquara, v. 22, n. 2, p. 173-180,
abr./jun. 2011.
farinha foi determinada segundo a AOAC. Os índices PER,
NPR, Quocientes de Eficiência Alimentar (CEA) e Conversão Alimentar (CCA), digestibilidade da matéria seca
(DMD) e a excreção fecal foram avaliados por ensaio em
que os animais foram alimentados com dietas baseadas na
AIN-93G: caseína (CAS) e outra com 50% da fonte de proteína oriunda da farinha de jatobá (JAT). A análise química
mostrou quantidades significativas de fibra bruta e minerais
(potássio, magnésio, cálcio e zinco) na farinha. O grupo
CAS obteve maior ingestão e ganho de peso com relação ao
JAT (p<0,05). JAT foi menos eficiente em converter a dieta
em peso corporal. O PER foi menor no grupo JAT (p<0,05),
mas não foi observada diferença significativa para valores
de NPR (p>0,05). A umidade e peso seco das fezes do grupo JAT foram maiores, o que corroborou sua menor DMD
(p<0,05). O grupo JAT precisou ingerir mais dieta para ganhar peso, mas a utilização protéica foi satisfatória. Assim,
são necessários estudos adicionais para compreender melhor a composição nutricional, os fitoquímicos, a biodisponibilidade de nutrientes e efeitos metabólicos advindos da
ingestão da farinha de jatobá-do-cerrado.
PALAVRAS-CHAVE: Jatobá-do-cerrado; Hymenaea
stigonocarpa Mart.; crescimento; qualidade proteica.
8. BELL, E. A.; ROLLS, B. J. Energy density of foods
affects energy intake across multiple levels of fat
content in lean and obese women. Am. J. Clin. Nutr.,
v. 73, n. 6, p. 1010-1018, 2001.
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Recebido em: 13/09/2010
Aprovado em: 07/12/2010