Journal of Food, Agriculture and Environment

Pan de indio from the Brazilian Amazon: proximate composition and toxicity


Ariane Mendonça Kluczkovski, Gilton dos Santos, Samir de Carvalho Buzaglo Pinto, Jelmir Andrade,   Alicia de Francisco,   José F.S. Silveira Junior, Bruna Mattioni,

Recieved Date: 2021-01-19, Accepted Date: 2021-03-28


Nowadays, the Amazonian “pan de indio” is a biomass prepared in areas of the Brazilian Amazon. In the past, the name has been used to describe a species of edible fungus consumed by native Amazon communities. Therefore, there appears to be some confusion as to what exactly pan de indio is, or once was. In this sense, the objective of this study was to evaluate the composition of these archaeological biomasses and their nutritional viability. Samples of Amazon Pan de Indio found in forest areas in the Amazonas State, Brazil and evaluated to proximate composition, minerals, microscopy, and toxicity. It was observed that the average content of nutrients, such as protein (1.88%) and lipids (2.93%), confirmed the find as being a nutritional source. Regarding minerals, the level of selenium was 16.65 µg/100 g, not exceeding the recommended daily intake. In this context, it is possible to assume that the material was composed of tubers, fruits, and seeds, and, at some point, subjected to a conservation process. Further studies are needed to combine the results of this study with an anthropological study to understand the Amazonian pan de indio as a food source.


Ash, food archeology, mycotoxin, selenium, non-conventional food

Journal: Journal of Food, Agriculture and Environment
Year: 2021
Volume: 19
Issue: 2
Category: Environment
Pages: 89-92

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