Nutritional properties of yellow mombin (Spondias mombin L.) epicarp flours by conventional drying and lyophilization

Yellow mombin (Spondias mombin L.) has an unusual aroma and slightly acidic flavor, which leads to the interest in its fresh consumption or industrial use, causing its epicarp (peel) to be discarded, which generates industrial residue. The nutritional value of fruit epicarp is almost always high and, in some cases, may be even higher than the that of the fruit itself. The objective of this study was to evaluate the flours produced from the epicarp of yellow mombin (Spondias mombin L.), through conventional drying and lyophilization. Contents of water, ash, lipids, proteins and minerals were analyzed and carbohydrate content and energy value were determined. Moisture content was below 8.87%, being within the acceptable limit. The flours showed high contents of ash, lipids and proteins, with values above 5.61, 7.76 and 11.90%, respectively. Fe, Zn and Mn contents were above the daily intake recommendation. The temperatures used to dehydrate yellow mombin epicarp did not cause nutritional alteration in the flours compared with the flour from the lyophilized epicarp