Production and characterization of Taioba leathers (Xanthosoma sagittifolium): A new alternative vegetable food

Abstract

UPFs (unconventional food plants) are plants that can be consumed as food, butare generally not part of the conventional diet of most people, often due to cultural factors.Most UPFs are rich in protein or other important compounds, which can contribute to ahealthier and more sustainable diet. Among the UPFs, we can highlight taioba, native toBrazil and has edible leaves. Within this context, this project aims to produce andcharacterize leathers from taioba considered a potential source of protein and fiber. For theproduction of leathers, mashed taioba will be used, which will be characterized in relation tochemical composition, color parameters and pH. The leathers will be produced usingdifferent concentrations of purees (in the range of 30 to 80 g / 100 g of Leathers) with theaddition of agar-agar, to aid in the formation of the structure. After drying, the leathers willbe characterized in relation to visual evaluation, chemical composition, color parameters,hygroscopicity, titratable acidity, pH, texture and antioxidant activity and total phenoliccompounds. The final objective of this project will be the development of a new product richin proteins and other important compounds, in addition to offering consumers a new plantfood alternative.