Sacha inchi cake (Plukenetia volubilis) as a by-product of oil extraction, nutritional value
DOI:
https://doi.org/10.47187/perf.v1i35.376Keywords:
Maní inca, sacha yuchi, nutrition, vegetable protein, agro-industrial by-productsAbstract
Sacha inchi residue cake (SRF) (Plukenetia volubilis), obtained from the oil extraction process, is a potential source of plant protein that is currently underutilized.-The purpose of this research was to characterize the proximate composition,-gastrointestinal digestibility,-and microbiological quality of SRF produced by small-scale farms in the Ecuadorian Amazon region.-A quantitative descriptive study was conducted using random sampling.-Proximate analysis was performed according to the AOAC methodology,-microbiological analysis employed plate count techniques under ISO 18744:2006,-and gastrointestinal-digestibility was evaluated in vitro by simulating physiological-conditions with pepsin and pancreatin.-The results revealed a high protein content (52.17%) and carbohydrate content (27.33%),-classifying SRF as a protein meal according to Codex STAN 175-2013.-The moisture (5.87%),-ash (5.00%),-fat (5.55%),-and crude fiber (4.15%) content confirm its nutritional value. Microbiologically,-it meets the established parameters except for Escherichia coli (1.23 CFU/g),-highlighting the need to implement good manufacturing practices.-In vitro digestibility reached 42.46%,-indicating moderate nutrient availability.-It is concluded that TRSI has potential as an ingredient for functional foods,-contributing to the circular economy and regional food security.-
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