Raw or roasted Brosimum alicastrum seed powder as a nutritional ingredient in composite sugar‐snap cookies

Abstract

AbstractBackground and ObjectivesBrosimum alicastrum seeds have been a common indigenous food source from southern Mexico to Bolivia for centuries. Yet, information on how roasting affects the nutrition of baked goods made from this seed powder is lacking. A study was conducted to determine nutritional properties of raw and roasted B. alicastrum seeds and sugar snap cookies made from composite flour with equal quantities of wheat and B. alicastrum seed.FindingsUsing a 50% composite blend of raw or roasted B. alicastrum seed powder produced cookies with higher moisture, fat, carbohydrate, and ash than cookies made from 100% all‐purpose wheat flour. Roasting seeds increased total carotenoid content of seed powder but reduced levels of five of the nine essential amino acids.ConclusionB. alicastrum seed powder can be used at a 50% level composite blend with wheat to increase fat, carbohydrate, total carotenoids, calcium, copper, magnesium, phosphorus, potassium, zinc, and sodium levels in cookies without compromising fiber, vitamin C, iron, or manganese content.Significance and NoveltyRaw or roasted B. alicastrum seed powder can be used as a composite blend with wheat to enhance or maintain the nutritional composition of baked goods, such as sugar snap cookies.