Obtention, yields, chemical-microbiological properties and amino acids profile in a flour from Sacha Inchi (Plukenetia volubilis L.)

Abstract

Sacha inchi seed (Plukenetia volubilis) has long been used for its high protein content and for its essential fatty acids (omega 3, 6 and 9). After obtaining the oil, a by-product called dry cake is generated, recent studies have shown that this cake, which is generally wasted, has a high protein content. In this investigation, the residue from the oil extraction from the Sacha Inchi seed was used, this dried cake was subjected to several treatments (dehydration, grind-ing and sieving) to obtain fine flour. To this product, chemical physical ana-lyzes were performed (moisture, proteins, lipids and ashes), microbiological (microorganisms and mycotoxins) and amino acid profile. The flour had 47% of proteins, 10% of lipid fraction and 20% of fiber, the microbiological result showed that there was no presence of microorganisms due to bad manipu-lation or pathogens (E. coli), no presence of mycotoxins (furosin, ochratoxin and zearalenone), the most interesting result was found in the amino acid pro-file, the total amount of non-essential amino acids present in the flour was 601.32 g.kg−1, while in essential amino acids the presence of threonine, valine, leucine and phenylalanine (77, 35, 40 and 50 g.kg−1 respectively). These results allow us to determine that sacha inchi seed can not only provide its benefits with its oil, dry cake represents an interesting unconventional raw material because of its high protein content and can be used in the food indus-try to enrich different food products low in this macromolecule.