ArticlePlant foods for human nutrition (Dordrecht, Netherlands)2025
Physicochemical, Nutritional and Functional Properties of Neltuma affinis Pod Powders: a Novel Ingredient for Food Applications.
Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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1 citing paper in PubMed.
- Technological Optimisation of Gluten-Free Bread Through the Incorporation of Endocarp-Seed and Epicarp-Mesocarp Flours from Neltuma affinis Pods and Different Levels of Dough Hydration.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Article
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Authors and funding
9 authors.
Funding
Abstract
The pods of Neltuma species have been traditionally used as nutrient-rich sources of food ingredients. However, Neltuma affinis, a native species of South America, remains understudied. This work aimed to produce and characterize powders from different pod fractions (specifically, the endocarp-seeds (ESF) and epicarp-mesocarp (EMF) fractions) by dry grinding, evaluating their physicochemical, nutritional, functional, and cytotoxic properties. The powders showed distinct physical characteristics, including reddish-yellow colorations, average particle size of 564 ± 8 μm in ESF and 394 ± 12 μm in EMF, good flowability, and high particle dispersion. Both fractions were high in total dietary fibre (> 53 ± 6%) and proteins (> 9 ± 2%), with all essential amino acids, being tryptophan the limiting amino acid in both fractions (3.7 ± 0.5 and 4.4 ± 0.6 mg.g
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