Araucaria angustifolia Seeds: morphological aspects and chemical

Abstract

Seeds of Araucaria angustifolia raw and cooked were subjected to air drying at 65ºC, and after, crushed as flour. Analysis of the centesimal composition was made of seeds and flours and of morphology by scanning electron microscopy (Jeol KAL 6360LV). The results showed that the cooked flour showed major changes from cooking, grinding and drying. The obtained flours are a good source of fibers (5.11% for COZF65 and 6.45% for CRF65), protein (3.41% for COZF65 and 3.07% for CRF65) and lipids (5.14% for COZF65 and 6.39% for CRF65). The flours present a technology option for the seeds of Araucaria angustifolia in the chemical and nutritional aspects.