Obtenção e caracterização de farinha de ora-pró-nobis

Abstract

This study aimed to obtain and characterize ora-pro-nóbis (Pereskia aculeata Miller) flour, evaluating the drying kinetics, the adjustment of mathematical models, and the physicochemical and centesimal properties of the final product. The leaves were subjected to drying in a forced-air oven at 60 °C, and the mass loss was monitored over time. A slight initial reduction in moisture was observed, followed by a gradual decrease in the drying rate, with greater reductions after 40 minutes, indicating difficulty in removing free water from the plant matrix. Among the mathematical models evaluated, the Wang and Sing model showed the best fit to the experimental data (R² = 0.98), followed by the Page model. The flour obtained had a yield of 14.23%, low moisture (3.37%), and solubility of 3.32 ± 0.21, in accordance with the limits established by Brazilian legislation for flours. The centesimal composition showed a significant increase in carbohydrate, protein, ash, and energy value compared to the fresh leaf, highlighting the protein content of 20.33%, which allows the flour to be classified as a protein source. The results demonstrate that ora-pro-nóbis flour has high nutritional and technological potential, and can be used as an alternative ingredient in the enrichment of food products, in addition to contributing to the valorization of unconventional food plants.