Characterization of Hevea brasiliensis Seed Flour and its Application as an Alternative Ingredient in the Food Industry

The valorization of unconventional food ingredients is a promising strategy for innovation and sustainability. However, Hevea brasiliensis (HB) seeds, a byproduct of the rubber industry, remain unexplored for human nutrition. This study aimed to standardize and characterize the flour obtained from HB seeds, evaluating its physicochemical composition, microbiological and toxicological safety, and technological applicability in baked formulations. Microbiological analyses (coliforms at 45 °C, Salmonella spp., Bacillus cereus, molds, yeasts, and mycotoxin-producing fungi) and physicochemical analyses (moisture, ash, proteins, lipids, dietary fiber, carbohydrates by difference, and minerals such as calcium, iron, manganese, and zinc) were performed. The flour was used in partial substitutions of wheat flour in the preparation of bread and cookies, followed by sensory analysis. Regarding the characterization, the flour showed a significant nutritional profile, with lipid (38.4%) and protein (17.5%) contents superior to wheat flour, in addition to relevant quantities of minerals and fibers. All samples met the current microbiological and mycotoxicological safety standards. Furthermore, principal component analysis and preference mapping showed negative effects of HB flour substitution. In breads, acceptance dropped from 7.28 (100% wheat) to 7.16 (18.2% HB) and 5.86 (27.3% HB), with the sensory decline more pronounced. In cookies, acceptance decreased slightly from 7.84 (100% wheat) to 7.24 (50% HB), indicating a milder overall impact. Ultimately, HB seed flour proved to be a safe and viable functional ingredient, particularly for cookies. Its incorporation represents an innovative strategy to transform agro-industrial waste into nutritionally rich products, aligned with current demands for sustainability.