Centesimal composition analysis of tonka bean seeds (Dipteryx odorata)

Introduction: Dipteryx odorata, known as tonka bean or cumaru, is a large tree species belonging to the Fabaceae family. Its fruits and seeds have a strong and pleasant aroma due to the presence of coumarins. Cumaru acts as a protein alternative with bioactive properties, which makes the investigation of its nutritional composition important for expanding its incorporation into the human diet. Objective: The aim of this study was to perform the centesimal composition analysis of tonka bean seed flour, including ash, lipids, total proteins and carbohydrates, as well as to evaluate the moisture and water activity. Methodology: For the determination of ash content, tonka bean seed flour was incinerated in a muffle furnace at 550ºC. Lipid quantification was performed using a Soxhlet extraction system with chloroform as the solvent. The proteins were quantified by the Kjeldahl method and carbohydrate content was calculated by difference based on the other quantified nutrients. All analyses were performed in duplicate. The moisture content was determined using the Infrared moisture balance (GEHAKA) and the water activity was measured using a Water Activity Meter (Aqua Lab). Results: The centesimal composition showed 3.43% of ash, 36.35% of lipids, 16.60% of proteins and 34.17% of carbohydrates in the tonka bean seed flour. The moisture content was 9.45% and the water activity was 0.66, which are important factors for the stability and conservation of seeds. Discussion: The results reveal that the main nutrients in the seeds are proteins, lipids and carbohydrates, indicating that tonka bean seeds are good sources of macronutrients for the human diet. Conclusion: The findings demonstrate that tonka bean seeds have nutritional value, supporting their greater incorporation into the human diet and the development of food products.