Evaluación del valor nutricional de la cáscara de chonta de tres especies de palmeras de la familia Arecaceae de la amazonía peruana - región Loreto

• Autores: Panduro Bardales, Moises David, Dávila Padilla, Paulo Junior
• Formato: tesis de grado
• Fecha de Publicación: 2022
• Institución: Universidad Nacional De La Amazonía Peruana
• Repositorio: UNAPIquitos-Institucional
• Lenguaje: español
• OAI Identifier: oai:repositorio.unapiquitos.edu.pe:20.500.12737/8463
• Enlace del recurso: https://hdl.handle.net/20.500.12737/8463
• Nivel de acceso: acceso abierto
• Materia: Arecaceae; Valor nutritivo; Análisis químico; Cáscaras; https://purl.org/pe-repo/ocde/ford#2.04.01

The objective of the research work is to obtain the evaluation of the nutritional value of the chonta husk, of the proposed species Bactris gasipaes (Pijuayo), Mauritia flexuosa (Aguaje) and Euterpe precatoria (Huasaí) belonging to the Arecaceae family, which were collected on the Zungarococha highway, at kilometer 6, in the district of San Juan Bautista in the province of Maynas, located in the department of Loreto. For this, the standardized methods of the AOAC INTERNATIONAL (analytical communities association, 1998). The study factors were; moisture, ash, protein, fat, fiber, carbohydrates, total acidity, vitamin C and minerals (iron, mg/100 g, calcium, mg/100 g, magnesium, mg/100 g, phosphorus, mg/100 g, sodium, mg/100 g, potassium, mg/100 g, zinc, mg/100 g). When determining the nutritional value of the samples, we found that Mauritia flexuosa L.F has an average protein content of 1.11%, while Euterpe precatoria has 1.04% and Bactris gasipaes 3.27%. This will be detailed when displaying the results of the nutritional assessment. As for its mineral content, calcium stands out, being found in greater quantity in the Euterpe precatoria with a value of 214.75 mg/100 g. The evaluations were carried out in the chemical analysis laboratory of the Faculty of Chemical Engineering (FIQ) of the UNAP, applying standardized methods by the AOAC INTERNATIONAL. The nutritional value is calculated by adding the amounts of fat, protein and carbohydrate content.