Nutritional and mineral composition of black sapote (Diospyros digyna) and Cuban huaya (Melicoccus bijugatus) seed flours for potential use as functional ingredients in the baking industry

Black sapote and Cuban huaya are not considered the fruits of economic relevance (undervalued fruits) in Yucatan Peninsula; however, they are mainly grown and consumed in backyards, either for family consumption or for sale in local markets. The objective of this study is to carry out a comparative analysis of the proximal and mineral composition of the flours obtained from the black sapote and Cuban huaya seeds, in order to identify which of these fruits has the greatest nutraceutical value, which will allow exploring their using these flours as functional ingredients in the baking industry. For this, their proximate (pH, total titratable acidity, moisture, ash, fat, fiber, protein, carbohydrate and caloric content) and mineral (Fe, Ca, Mg, K and Na) composition were analyzed. The results revealed that Black sapote and Cuban huaya have similar (p>0.05) pH, moisture, ash and fat content but differ significantly (p<0.05) in fiber, total titratable acidity and carbohydrate. Black sapote exhibited higher fiber content (27.9 g/100 g) compared to Cuban huaya (2.4 g/100 g), while Cuban huaya had a higher carbohydrate content (71.9 g/100 g) compared to black sapote (44.4 g/100 g). Mineral analysis indicated a significant difference (p<0.05) in all minerals analyzed. Both flours are rich in essential minerals; however, black sapote has higher concentrations of calcium (26.6 g/100g) and sodium (16.4 g/100 g), and Cuban huaya has higher concentrations of magnesium (42.9 g/100 g). Black Sapote Seed Flour (BSSF) had a lower caloric content compared to Cuban Huaya Seed Flour (CHSF) (220 and 350 cal, respectively). These findings suggested that BSSF can be an excellent option for people looking to reduce their caloric intake without giving up certain foods.