Análisis proximal, microbiológico y digestibilidad gastrointestinal de la torta de Sacha Inchi (Plukenetia volubilis) generada como residuo en la microempresa Sacha Inchi Génesis

Abstract

The objective of this research was to perform the proximal, microbiological and gastrointestinal digestibility analysis of the sacha inchi residual cake (TRSI) generated as waste in the Sacha Inchi Génesis microenterprise. A methodology with a qualitative approach was implemented and a non-experimental descriptive design of a cross-sectional type was used, in addition a simple random sampling was done. The TRSI proximate analysis was performed using the methodology described by the Association of Official Agricultural Chemists (AOAC); the microbiological analysis was done using the plate count technique (PCA) and the most probable number (MPN) technique; Gastrointestinal digestibility was determined by simulating normal processes that occur in the human digestive tract. As results it was obtained that, the TRSI is composed mostly of proteins (52.17%) and carbohydrates (27.33%), in addition to the moisture content (5.87%), ashes (5.00%), fat (5.55%) and crude fiber (4.15%). Which corroborates its suitability to be used as protein flour. The TRSI complies with the microbiological requirements established in the ISO 18744:2006 Standard in most of the parameters, except for Escherichia coli (1.23 CFU/g). The in vitro gastrointestinal digestibility of TRSI was 42.46%. It was concluded that TRSI is suitable for consumption and is a valuable source of nutrients for human health. The creation of new functional foods from TRSI and their inclusion in modern diets could improve the nutritional value of foods. It is recommended to use reliable and up to date microbiological analysis techniques to obtain accurate and reliable results, in addition to considering other methods of gastrointestinal digestibility analysis instead of in vitro, such as the evaluation of digestibility in biological reagents.