FUNCTIONAL BRIGADEIRO MADE WITH GREEN BANANA BIOMASS AS A STRATEGY TO SUPPORT CHILDHOOD OBESITY TREATMENT

FUNCTIONAL BRIGADEIRO MADE WITH GREEN BANANA BIOMASS AS A STRATEGY TO SUPPORT CHILDHOOD OBESITY TREATMENT

NICOLLE LOPES DE LIMA; LEANDRA PAIVA DO NASCIMENTO; VICTOR DA SILVA ALMEIDA (CO-ADVISOR); ANA RITA GAIA MACHADO (ADVISOR)

FAMETRO – METROPOLITAN INSTITUTE OF EDUCATION

Introduction: Childhood obesity is a growing public health issue associated with poor dietary patterns and increased consumption of ultra-processed foods. Developing healthier alternatives using regional ingredients may contribute to better nutritional outcomes.

Objective: To develop a functional brigadeiro using green banana biomass, cocoa, and cupuaçu, aiming to support healthier eating habits among children.

Methodology: An experimental study was conducted using green banana biomass as the base ingredient, combined with 99% cocoa and cupuaçu. The preparation involved cooking, homogenizing, and molding the mixture. Proximate composition and microbiological analyses were performed to evaluate nutritional quality and safety.

Results: The product showed moisture content of 14.76%, ash content of 0.087%, lipids of 17.81%, proteins of 12.6%, fibers of 1.19%, carbohydrates of 54.0%, and an energy value of 426.69 kcal. Microbiological analysis indicated the absence of pathogenic microorganisms, confirming product safety.

Discussion: The formulation demonstrated improved nutritional value compared to traditional brigadeiro, mainly due to the presence of resistant starch and bioactive compounds from green banana biomass and regional ingredients. These components may contribute to satiety, gut microbiota modulation, and metabolic health.

Conclusion: The functional brigadeiro represents a viable and nutritious alternative for children, combining acceptability and health benefits. Its use may support dietary strategies aimed at preventing and managing childhood obesity.