Microstructure, nutrient composition and antioxidant capacity of king palm flour: a new potential source of dietary fibre.

@article{Simas2010MicrostructureNC,
  title={Microstructure, nutrient composition and antioxidant capacity of king palm flour: a new potential source of dietary fibre.},
  author={Karina N de Simas and Leila do Nascimento Vieira and Rossana Podest{\'a} and Manoela Alano Vieira and Ismael Ivan Rockenbach and Carmen L{\'u}cia de Oliveira Petkowicz and Jo{\~a}o de Deus Medeiros and Alicia de Francisco and Edna Regina Amante and Renata Dias de Mello Castanho Amboni},
  journal={Bioresource technology},
  year={2010},
  volume={101 14},
  pages={5701-7}
}
The objective of this research was to evaluate the chemical composition, microstructure, and antioxidant capacity of king palm flour obtained from residues from organic king palm (Archontophoenix alexandrae) processing. King palm flour exhibited high levels of dietary fibre (70.85%) and total ash (3.27%); low contents of protein (3.51%) and lipid (0.91%). Iron, magnesium, calcium and potassium contents were 7.31, 517.03, 801.33 and 1041.95 mg/100g, respectively. The high concentration of… CONTINUE READING