ORA-PRO-NÓBIS AS A NON-CONVENTIONAL EDIBLE PLANT AND FUNCTIONAL INGREDIENT IN BAKING: NUTRITIONAL AND TECHNOLOGICAL IMPLICATIONS

Abstract

Unconventional food plants (PANCs) have high potential for diversifying human diets; however, their consumption remains limited, mainly due to the population's lack of knowledge about their nutritional value. Among these species, Pereskia aculeata Miller, known as ora-pro-nóbis, stands out, a plant recognized for its high content of proteins, fiber, minerals, and bioactive compounds. This study aimed to conduct a review of the scientific literature on flour obtained from the leaves of Pereskia aculeata and discuss its potential as a nutritional and technological alternative. Ora-pro-nóbis leaves can have protein contents between 28% and 32% in dry matter, in addition to containing essential amino acids and minerals such as potassium, magnesium, zinc, calcium, and iron. The production of flour from the leaves of this plant has proven to be a promising strategy, as it allows for the nutritional enrichment of foods. Studies show that alternative and gluten-free flours can improve the textural, technological, and sensory properties of bakery products. Specifically, ora-pro-nóbis flour has shown positive results in increasing protein and fiber content and iron bioavailability in products such as breads, biscuits, cakes, and snacks, without compromising final quality. Drying, a fundamental step in obtaining the flour, is highlighted as an essential process for reducing water activity and extending the product's shelf life, although it requires suitable conditions to minimize nutritional losses. Thus, the findings demonstrate the potential of Pereskia aculeata as an accessible, nutritious, and technologically viable alternative, still little explored, reinforcing the need for studies that expand its application in human food and the baking industry.