Banca de DEFESA: LAFAIETE ALMEIDA CARDOSO
Uma banca de DEFESA de DOUTORADO foi cadastrada pelo programa.DISCENTE : LAFAIETE ALMEIDA CARDOSO
DATA : 20/07/2020
HORA: 14:00
LOCAL: https://conferenciaweb.rnp.br/webconf/deusdelia-teixeira-de-almeida. Profa. Deusdelia Almeida
TÍTULO:
Abará review: histórios aspects, physico-chemical and anti-nutritional factors.
PALAVRAS-CHAVES:
1. Abará. 2. Moin-moin. 3. Vinga unguiculata. 4. Baianas of acarajé. 5. Street food. 6. Afro-Brazilian cuisine. 7. Food - composition.
PÁGINAS: 368
GRANDE ÁREA: Ciências da Saúde
ÁREA: Nutrição
SUBÁREA: Dietética
RESUMO:
Moin-moi is a traditional African street food obtained by steaming a homogeneous paste containing cowpea (Vigna unguiculata), added with crude palm oil, dried shrimp, peanuts, ginger and cashew nuts, wrapped in banana leaf and sold in the streets of Salvador-Bahia, by baianas de acarajé. In this research, a historical retrospective and studies focused on the dynamics of production, commercialization, physical-chemical characteristics and anti-nutritional factors of abarás commercialized in the city of Salvador-Bahia were studied. For the study of production and commercialization of abarás, a semi-structured questionnaire was applied to 30 baianas of acarajé, at the time of collection of product samples. Four moin-moin samples were collected from each of the thirty sales points included in the study and analyzed for weight (g), internal temperature (°C), color (CIELab), texture (N), proximate composition (%), total carotenoids (g/g). The anti-nutritional factors analyzed were: phytic acid fractions (InsP3, InsP4, InsP5, InsP6; µmol/g), condensed tannins (mg eq. CE / g), polyphenols (mg/g), trypsin inhibitor activity (TIU / mg), hemagglutinin activity (HU / Kg). The historical retrospective was carried out by consulting literature available on the internet, national libraries and public archives. The moin-moin has its origin in the southeastern region of Nigeria, known as ole-le, alele, tabani, moin-moin, moinmoin, moyi-moyi or bean pudding. The general formulation of moin moin consists of cowpea, water, oil and salt, with optional ingredients: egg, chopped seafood, peppers, tomato puree, onions and green pepper. In Bahia, as baianas de acarajé interviewed, predominantly use fradinho (53.3%) and macaçar (40.0%), for the preparation of moin-moin, with maceration time of 2 to 3 hours (76.7%). The removal of the integuments step subsequent to the soaking is performed by 83.3% of the Bahian women. A striking feature of the moin-moin sold on the streets of Salvador is the packaging in the banana leaf (Musa sp.). To use the leaf, baianas burn it over a fire (46.7%), submerge it in boiling water (23.3%) and / or sanitize it only with water, water with sodium hypochlorite or “just pass a damp cloth ”, letting it dry or even placing it in the freezer to“ harden ”.The following ingredients were used by the baianas de acarajé for the preparation of moin-moin: grated dry shrimp heads (100.0%), grated onions (96.7%), salt (73.3%), CPO (53.3%) or CPOL (46.7%) and garlic (16.7%). Peanut, codfish, cashew nuts, wheat flour, ginger and tomatoes are further ingredients frequently used. Texture analysis revealed that moin-moin is a soft, fragile and brittle food product. The content of total carotenoids ranged from 22.68 to 164.09 ppm with an average value of 79.96 ± 39.08 ppm, giving the product an ocher-orange/yellow-orange color. An average sized moin-moin ball (186.6 g) contains 14.09% protein, 13.08% lipids, 34.80% carbohydrates, 11.46% fiber and 313.2 kcal, corresponding to 18.78%, 23.78%, 11.60% and 15.66% of the daily requirements of an adult for protein, lipids, carbohydrates and energy, respectively. Minerals and antinutritional factors (AF) of moin-moin commercialized in Salvador (Brazil) as a street food by typically clothed women called baianas de acarajé were studied. Four MM samples were collected from each of the thirty sales points included in the study. The mineral contents of MM showed a wide variation: K: 917.4 ± 166.2 mg 100 g-1 DM, P: 400.0 ± 59.8 mg 100g-1 DM, Mg: 97.9 ± 16.4 mg 100 g-1 DM, Ca: 94.0 ± 70.4 mg 100 g-1 DM, Fe: 57.3 ± 16.9 µg g-1 DM, Zn: 22.4 ± 4.2 µg g-1 DM, Cu: 6.3 ± 3.3 µg g-1 DM, Mn: 6.0 ± 2.8 µg g-1 DM and V: 4.3 ± 2.0 µg g-1 DM. AF in MM were: 0.60 ± 0.77 µmol g-1 DM (InsP4); 1.34 ± 1.07 µmol g-1 DM (InsP5); 4.77 ± 3.53 µmol g-1 DM (InsP6); 1.69 ± 0.03 mg eq. CE g-1 DM (tannins); 6.37 ± 0.12 mg g-1 DM (polyphenols). Zn and Fe bioavailability might be negatively affected. Information on cowpea cultivars used for MM preparation were obtained from a structured questionnaire. ‘Olho de Pombo’ showed the highest concentrations for AF and minerals. MM was identified as a good source of minerals.
MEMBROS DA BANCA:
Interno - 287814 - DEUSDELIA TEIXEIRA DE ALMEIDA
Externo à Instituição - CLICIA MARIA DE JESUS BENEVIDES - UNEB
Externo à Instituição - IDALIA HELENA SANTOS ESTEVAM - UNEB
Externo à Instituição - MARIANGELA VIEIRA LOPES - UNEB
Externo à Instituição - VERA LUCIA CANCIO SOUZA SANTOS - UFBA