Elaboração e caracterição de alimento tipo queijo à base de monguba (pachira aquatica)

Abstract

INTRODUCTION: Brazil is a megadiverse country which, according to the 1st Brazilian Diagnosis of Biodiversity and Ecosystem Services (2018), harbors approximately 40,000 species of native plants, with 469 of them cultivated in agroforestry systems. However, a study by Gomes et al. (2023) has shown that this diversity is neglected when considering the diets of different social groups. Valuing food biodiversity could be key to building sustainable development systems and ensuring food security for the population. The use of so-called unconventional food plants (UFPs), associated with situations of food insecurity (Gomes et al., 2023), has been gaining prominence in the third sector of the economy, especially in gastronomy and mixology services. On the other hand, culturally passed-down knowledge about these plants has been abandoned and forgotten, mainly due to the emphasis on convenience in food consumption amid exhaustive work hours and insufficient appreciation of ancestral knowledge, which has led to increased consumption of ultra-processed foods, as shown in the Household Budget Survey 2017-2018. One example of this forgotten biodiversity is monguba (Pachira aquatica Aubl.), whose young leaves can be consumed blanched and whose seeds are oily, considered UFPs, highly appreciated by Amazonian populations, consumed raw, cooked, roasted, as flour, ground as a coffee alternative, and even used in chocolate production and as a base for plant-based milks (Lorenzi, 1949; Jacob, 2020). Drawing parallels between monguba and cashew nuts (more commonly used as a base for plant-based cheeses available in the market), this study aims to demonstrate the feasibility of producing a cheese-like product based on monguba.

OBJECTIVE: To develop, nutritionally characterize, and assess the microbiological safety of a cheese-like product based on monguba (Monguba Cheese).

METHODOLOGY: Exploratory, qualitative, and laboratory research conducted through tests on recipes for plant-based cheese, followed by adjustments for flavor and texture optimization, determination of proximate composition (moisture and ash by gravimetry, lipids by Soxhlet method, protein by Kjeldahl method, fiber by Ascar method, and carbohydrates by difference), and microbiological analysis (microorganisms: mesophilic aerobes, total and thermotolerant coliforms, Staphylococcus aureus, and molds and yeasts).

RESULTS AND DISCUSSION: Two firm and soft cheeses were developed: Monguba Cheese (Cheese M), containing, per 100 grams of product, 202 Kcal, 14g lipids, 3g protein, and 18.36g carbohydrates; and Monguba Cheese with Nutritional Yeast and Turmeric (Cheese L), containing 166 Kcal, 9.9g lipids, 3.7g protein, and 15.4g carbohydrates, also per 100 grams. Regarding proximate composition, Cheeses M and L were compared to an industrialized nut-based cheese sold in major supermarket chains in Natal (RN), showing lower values of calories, lipids, and carbohydrates, and higher protein content, besides being free from chemical additives. Concerning microbiological analysis, Brazil lacks specific legislation for nut-based plant cheeses, with the closest reference being the category of tofu, sufu, and similar products outlined in IN No. 60 of December 2019. Cheese M tested negative for all analyzed microorganisms, while Cheese L tested positive for mesophilic aerobes and negative for the rest. Likely reasons for the aerobes' presence include the absence of salt in the recipe and a 12-day refrigeration period prior to analysis, suggesting a need for recipe adjustments and/or reduced storage time.

CONCLUSION: Nut-based cheese products are becoming more accessible to vegetarian, vegan, and lactose-intolerant consumers. This study demonstrated the feasibility of producing a cheese-like product from a UFP, with characteristics similar to commercially available "vegan cheeses". Including these unconventional food plants represents a viable way to promote biodiversity. Beyond confirming production feasibility, this study highlighted the need for updating current legislation to ensure food safety and for further research on biodiverse plants.