An Amazon icon, Brazil nuts, also known as Brazil nuts, are a high-protein flour. A new study by the Brazilian Agricultural Research Foundation (Embrapa) found that this flour can contain up to 60% more protein than wheat flour.
During tests, it was transformed into foods such as hamburgers, kibbeh and textured proteins, which showed good flavour, texture and appearance. According to Embrapa, the flour is ready to be tested on a commercial scale. The results of the study were published in a technical bulletin.
“The search for greater diversity in national protein sources has stimulated research aimed at the sustainable exploration of Brazilian biodiversity,” says Ana Vania Carvalho, researcher at Embrapa. “In addition to contributing to the use of natural resources and generating employment and income, these initiatives seek new ingredients for the food industry.”
During production, the nut oil – which is mainly used in the cosmetics industry – is partially removed to form a cake, which is the basis of the new ingredients.
“The chestnut cake is leftover from the oil extraction process,” he says. “It is a by-product of the industry.”
From this flour, researchers produced protein concentrates containing up to 56% protein. Concentration tested and precise in formulation of products for the end consumer.
The research also used nuts that do not have a standard for commercial sale in their natural form – broken or chopped, which led to expanding the use of nuts and reducing waste. This work is part of the Biomass Program of the Good Food Institute (GFI) in Brazil, funded by the JBS Amazon Fund.