Characterization of the flour from the Babassu kernel (Orbignya sp)

Babassu is a rich source of natural resources and presents high potential for specific studies of by-products especially those of food application which may open space for valorisation and industrialisation of babassu derivatives generating income and development of social technology. Considering the several potentialities of babassu the almond can achieve a prominent place by being incorporated into the Brazilian population's daily food routine in the form of new and more nutritious food products in face of the wastefulness that the almond waste is currently being used. The physicochemical and functional properties of the almond flour can facilitate the processing and provide information about the development and performance of a new product.