CENTESIMAL COMPOSITION AND MAIN CHEMICAL CHARACTERISTICS OF RESIDUE FLOUR FROM THE AGRO-INDUSTRIAL PROCESSING OF PSDIUM GUAJAVA L

Abstract

An estimated 30% of food produced globally is lost annually, totaling about 77 million tons in Latin America, with 28% of this waste occurring at the end of the agro-industrial process. During the extraction of guava pulp, a residue composed of seeds and pulp, which represents up to 19% of the total mass of the fruit, is generated. This residue is rich in proteins, lipids, polyphenols and vitamin C, showing potential for animal feed. Proximate analysis is essential in the nutritional assessment of feed, allowing a detailed analysis of key nutrients and promoting animal health. This study was carried out with the objective of evaluating the centesimal composition of a flour produced from the agro-industrial residue of guava, obtained in the agroindustry of Ifes - Campus Itapina, in Colatina, ES. The residue was dehydrated at 60°C until it reached a moisture content below 13%, crushed in a knife mill and stored under refrigeration. NDF, crude protein (CP), moisture, ash, lipids, total and non-fibrous carbohydrates, titratable acidity and total tannins were analyzed. The results showed 37% NDF, 9.37% CP, 2.04% ash and 5.76% lipids. The humidity was 11.94%, and the pH was 3.59, below the risk limit of 4.5. The flour has advantageous nutritional properties, and can improve animal health and performance.