Elaboração e caracterização de preparações obtidas a partir de partes não convencionais de vegetais e introdução no cardápio da merenda escolar de creches da cidade de Cuité - PB.

Abstract

Food is an essential to the body and essential to the individual's constitution. Besides being able to be leveraged in its entirety, it provides the necessary nutrients for the proper functioning of the human body. However, the lack of knowledge of nutritional values of vegetables, as improper use which leads to waste tons of food resources. The non-usable pieces of food can be used emphasizing food fortification, thus reducing waste and increasing the nutritional value of food. Thus, this study aimed to develop and characterize preparations obtained from unconventional parts of plants, in order to offer more nutritious meals for preschoolers, helping to reduce waste and cost with feeding. For this purpose, samples of 4 plants have been selected from the items received by the school of family farming in the city of Cuité/PB. Was determined the proximate composition of the peel of certain vegetables, and then 02 kinds of culinary preparations were processed from the unconventional parts thereof, as follows: mass of nutritious pancake and cake with orange peel, which were subjected to physical analysis-chemical, microbiological and sensory. It was found that the parties usually discarded food are in fact excellent sources of nutrients and full use of the technique becomes relevant in the development of preparations that improve the quality of meals offered and produced especially for this population group. Sensory tests showed that the two preparations were tendered and accepted by the public child can be an alternative to be incorporated into the menu of school, because it is prepared low cost, easy procedure and significant nutritional value.