NUTRITIONAL COMPOSITION OF CUMARU (Dipteryx odorata) SEEDS

Cumaru (Dipteryx odorata) seeds have a significant role in the culture and economy of several communities, especially in the Amazon region. Known for their characteristic aroma reminiscent of vanilla, they are widely used in gastronomy, perfumery, and cosmetics. The exploration and valorization of these seeds are essential to promote biodiversity and foster responsible agricultural practices. Therefore, the objective of this research was to evaluate the composition of cumaru seeds, to add value to this resource. The cumaru seeds were purchased at a market in Manaus-AM, Brazil. For physical-chemical characterization, moisture, ash, proteins and lipids were analyzed according to the AOAC methods. In addition, carbohydrates were calculated by difference and the energy value was obtained by applying Atwater factors (4 - 9 - 4 kcal g^-1 for protein, lipid, and carbohydrate values, respectively), both performed according to Resolution RDC Nº 360. The values ​​of moisture, ash, proteins, lipids, carbohydrates, and energy value obtained in this work were 11.91%, 2.18%, 20.36%, 35.41, 30.14 and 520.67 kcal.100g^-1, respectively. The moisture content is within the adequate range for commercialization. The lipid content was in line with the levels reported in the literature, which usually range from 30 to 40%, making it an oil seed with a high energy value. Additionally, it can be classified as a vegetable rich in proteins. The nutritional composition reveals a significant potential for including cumaru seeds in healthy diets, which may contribute to preventing chronic diseases. In addition, its versatility in cooking can enrich dishes and add nutritional value, making it an attractive option for health-conscious consumers. Furthermore, the sustainable exploitation of cumaru seeds offers economic opportunities, promoting local development and biodiversity conservation.