The food potential of Tucum (Astrocaryum vulgare) fruit pulp

Abstract

The tucum (Astrocaryum vulgare) fruit pulp, which constitutes 34-55% of the fruit is rich in oil and carbohydrate and has a modest high-quality protein content. It has a high calorific density (gross energy = 299.6 kcal/100g) and its fat – protein – carbohydrate energy composition resembles that of human milk. Tucum pulp oil composition indicates that it contains no cholesterol and that it is a good source of dietary palmitic and oleic acids, b-carotene, µ - tocopherol, b- sitosterol  and camposterol.

     Tucum fruit harvesting, consumption as well as the food processing and product development possibilities for the tucum pulp are discussed.