Pajuro (Erythrina edulis) is an underutilized Andean legume with potential for novel food formulations. This study evaluated the risks and benefits of pajuro seed coat and seed kernel flours under theoretical cookie formulation scenarios. Nutritional components and potentially toxic elements were evaluated, and dietary exposure was estimated probabilistically for four age groups using Monte Carlo simulation. Wheat flour replacement with either pajuro flour was modeled using a uniform probability distribution ranging from 5% to 10% of the wheat flour fraction. The highest individual benefit quotients (BQ) were associated with dietary fiber in seed coat flour and potassium in seed kernel flour among children aged 1–6 years. In contrast, hazard quotients (HQ) remained low, with the highest mean values observed for Zn in seed coat flour (0.00590) and Cu in seed kernel flour (0.00586). Aggregate total hazard quotients (THQ), interpreted as screening-level composite indices rather than direct estimates of cumulative health risk, remained below 1 across all age groups, ranging from 0.06 to 0.15 for the seed coat and from 0.08 to 0.16 for the seed kernel. The upper tail of the total benefit quotient (TBQ) reached 0.97 and 0.86 for seed coat and seed kernel, respectively, in children aged 1–6 years. These findings suggest a favorable quantitative risk–benefit profile under the modeled scenarios; however, experimental validation is needed before practical food applications can be established.

This study characterized the volatile organic compounds of sweet breads formulated with 2% and 4% orange (Citrus sinensis) (C.S.) and lime (Citrus limetta Risso) (C.L.) peel flours by integrating gas chromatography–mass spectrometry (GC-MS) and multivariate analysis. A total of 165 volatile compounds belonging to 11 chemical families were identified. Citrus peel flour significantly modified the volatile profile (p ≤ 0.05), primarily reducing furans, carboxylic acids, aldehydes, ketones, and pyrazines while increasing terpenes, aldehydes, alcohols, and esters. Monoterpenes reached their highest relative abundance in C.L. 2% (45.029 ± 2.284%), whereas sesquiterpenes progressively increased to 6.183 ± 0.762% in C.L. 4%. Several volatile compounds were tentatively identified in the formulations enriched with citrus peel flours. Limonene exhibited the highest relative abundance (14.957 ± 1.406%) in the C.L. 2% formulation, followed by the aldehydes neral (0.258 ± 0.041%) and citral (0.592 ± 0.102%), both detected in the C.L. 4% formulation. Other identified compounds included terpene alcohols, such as geraniol, citronellol, linalool, terpinen-4-ol, and α-terpineol, as well as esters, including geranyl acetate, (Z)-3,7-dimethylocta-2,6-dien-1-yl acetate, and α-terpinyl acetate. These findings provide scientific evidence regarding changes in the profile of volatile compounds associated with the incorporation of citrus peel into sweet breads and support its practical application for diversifying the characteristics of sweet breads while promoting the valorization of agroindustrial byproducts.