Qualidade físico-química de farinhas de genótipos de berinjela (Solanum melongena L.) submetidas ao cultivo orgânico.

Besides its nutritional value, it has been atributed to eggplant some functional properties, just like the capacity to diminish plasmatic cholestherol and its hypoglycemic effects, the eggplant outstands, for its nutritional characteristics, as an important ingredient , said that it shows in relation to wheat flour (ordinary baking flour) a bigger fiber and protein rate. Datum about the benefits of the eggplant raise the relevance on the detailed knowledge of its chemical composition to nutritional especifications. From adequating diets to food industialization sciences, and to the care and attention of the particular handling, the sustainable cultivation demands. Well-adapted practices which brings the best results and high quality levels which can interfere on the composition of the fruit, therefore in the flour made of these ones. This way, the objective was to evaluate the physicalchemichal charactheristics of the flours made of different eggplant genotypes under the organic cultivation system. The results showed that the long genotype "comprido " is the one of which is made the flour, which contains the best potential of nutrition, outstanding the contents of protein, lipids and ashes before the other observed materials. [ABSTRACT FROM AUTHOR]