TORTA DE SACHA INCHI (PLUKENETIA VOLUBILIS) COMO SUBPRODUCTO DE LA EXTRACCIÓN DE ACEITE, VALOR NUTRICIONAL
DOI:
https://doi.org/10.47187/perf.v1i35.376Palabras clave:
Maní inca, sacha yuchi, nutrición, proteína vegetal, subproductos agroindustrialesResumen
La torta residual de sacha inchi (TRSI) (Plukenetia volubilis), que se obtiene del procedimiento de extracción de aceite, es una fuente potencial de proteínas vegetales que hoy en día no es aprovechada. El propósito de esta investigación fue caracterizar composición proximal, la digestibilidad gastrointestinal y la calidad microbiológica de la TRSI producida en pequeñas empresas de la zona amazónica ecuatoriana. Se llevó a cabo una investigación descriptiva cuantitativa mediante muestreo aleatorio. El análisis proximal se desarrolló bajo la metodología AOAC,-el análisis microbiológico empleó técnicas de recuento en placa bajo norma ISO 18744:2006,-y la digestibilidad gastrointestinal se evaluó in vitro mediante simulación de condiciones fisiológicas con pepsina y pancreatina. Los resultados revelaron un alto contenido proteico (52,17%) y de carbohidratos (27,33%),-clasificando a la TRSI como harina proteínica según Codex STAN 175-2013.-Los contenidos de humedad (5,87%),-cenizas (5,00%),-grasa (5,55%) y fibra cruda (4,15%) confirman su valor nutricional.-Microbiológicamente,-cumple con los parámetros establecidos excepto para Escherichia coli (1,23 UFC/g),-evidenciando la necesidad de implementar buenas prácticas de manufactura.-La digestibilidad in vitro alcanzó 42,46%-indicando disponibilidad moderada de nutrientes.-Se concluye que la TRSI posee potencial como ingrediente para alimentos funcionales,-contribuyendo a la economía circular y seguridad alimentaria regional.-
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Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial 4.0.
