Brazil nut-based flour presents a protein content 60% higher than that of wheat.

Research from Embrapa shows that partially defatted flour and Brazil nut protein concentrate have a high protein content and hold promising potential for the market of plant-based products. In the case of the flour, the protein content is about 60% higher than that made from wheat. The ingredients have been applied in the formulation of hamburgers, meatballs, and textured protein, which received good evaluation for flavor, texture, and appearance. The technology is ready to be tested on a commercial scale. "The search for greater diversity of national protein sources has stimulated research aimed at the sustainable exploitation of Brazilian biodiversity. In addition to contributing to the use of natural resources and the generation of employment and income, these initiatives seek new ingredients for the food industry," says Ana Vânia Carvalho, a researcher at Embrapa. The processes for obtaining the partially defatted flour, the protein concentrate, and the textured protein, used ...