Potentialities of umbu (Spondias tuberosa Arr.) and cajá (Spondias mombin L.): evidence for the promotion of food biodiversity
DOI:
https://doi.org/10.62827/nb.v23i2.3018Keywords:
Phytochemicals; anacardiaceae; biodiversity.Abstract
Introduction: The Caatinga biome is potentially biodiverse, with emphasis on umbu (Spondias tuberosa Arr.) and cajá (Spondias mombin L.) fruits, however, their consumption is little explored, especially in institutional food. Objective: The current study aims to gather information in the literature on the nutritional and technological potential of umbu and cajá and contribute to strategies to promote the consumption and sustainable production of these foods. Methods: Articles were selected in English and Portuguese, between 2002-2022, in the databases Pubmed, ScienceDirect and Literatura Latino-Americana e do Caribe em Ciências da Saúde (Lilacs), using descriptors for each fruit and excluding duplicate articles and those regarding studies with leaves, extracts, umbuzeiro and cajazeira trees, resulting in 23 articles for complete reading and analysis. Results: The fruits presented significant values of fiber, vitamins, minerals, phytochemicals and carotenoids. In addition to potential for the development of new food products, especially flour. However, there is a gap in the assessment of food consumption of these fruits and their inclusion in collective institutional nutrition, factors that would certainly promote the inclusion of biodiversity foods on menus, strengthening local production, culture and economy. Conclusion: Strategies for sustainable fruit production would be to promote cultivation techniques, inform family farmers about the gastronomic nutritional potential and value the traditional use of fruits; and, to encourage consumption, we emphasize food and nutritional education, the development of preparations for school meals and culinary workshops.
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