Nutritional and physicochemical potential of mangaba (Hancornia speciosa) native to the Brazilian Cerrado at different ripening stages

The Cerrado is Brazil's second largest biome and contains a complex diversity of native fruits, such as the mangaba (Hancornia speciosa), which has nutritional potential but is little explored and known by the Brazilian population. The aim of this study was to analyze the nutritional composition and physical-chemical parameters of mangaba at three different stages of ripeness (green, intermediate and ripe). The green mangaba stood out for having a larger longitudinal and transverse diameter, as well as a higher moisture and ash content, compared to the other stages of ripeness. Intermediate mangaba had a higher weight and higher total carbohydrate, lipid and vitamin C content. Ripe mangaba had a higher protein content and pH value. In general, mangaba stood out for its interesting nutrient content, such as protein and vitamin C, and low concentration of lipids, so it can be considered a good source for inclusion in the diet, contributing to the preservation of the Cerrado and the population's food security.