Physico-Chemical and Thermal Analysis of the Favelone and By-Products (Cnidoscolus phyllacanthus)

A physico-chemical and thermal analysis has been applied to characterization of foods. Taking into account the problems of desertification and agricultural practices able to provide income to the population at the semi-arid region of Northeastern Brazil, this work presents the results of the physico-chemical and thermal characterization of the favelone seed and by-products (cnidoscolus phyllacanthus).