[Chemical evaluation of morro or jícaro (Crescentia alata) flours prepared by ensilaging and/or dehydration].

The chemical composition, nutritive value and potential use of the morro fruit (Crescentia alata) has received little attention. The purpose of the present study was: a) to determine appropriate conditions for processing and conservation of the morro fruit without hulls, since a significant part of the production is lost due to inadequate storage conditions, and b) to evaluate, by means of chemical analysis, the whole fruit and its products. For the preparation of dehydrated meals, the content of the fruit was subjected to sun drying and tray drying dehydration with two air temperatures, 60 degrees and 90 degrees C. The method used for the storage of the whole fruit was anaerobic fermentation achieved by ensilaging the fruit in small concrete experimental silos for 90, 145 and 180 days. At the end of each period, the silos were opened. The ensilaged material was of very good appearance and apparently free from unfavorable contaminations; it was dehydrated in tray dryers at an air temperature of 60 degrees C. Independent of processing, the chemical analysis showed the meals to contain on the average 17% crude fat, 11% crude fiber and 18% crude protein. From the amino acid content and using the 1973 FAO/WHO scoring pattern it was found that such flours were limiting in their sulfur amino acid, lysine and threonine content in the order.