Determinación del contenido nutricional en harinas de chocho (Lupinus mutabilis), gandul (Cajanus cajan) y zarandaja (Labland purpureus) como fuentes de carbohidratos y minerales

Abstract

The objective of this research was to evaluate the content of carbohydrates and calcium, iron and magnesium mineral elements in lupine (Lupinus mutabilis), gandul (Cajanus cajan) and zarandaja (Lablad purpureus) flours, carbohydrates and minerals analyzes that were used in this research were carried out with high sensitivity methods such as atomic absorption spectrophotometry for minerals and 3,5 dinitrosalicylic acid DNS for carbohydrates. For the quantification of carbohydrates were used enzymatic methods, aqueous extraction and alcohol extraction; and for the quantification of metals were used standard methodologies described in the AOAC. Finally, a table of food composition TCA of the proposed flours was prepared, which has the concentration of reducing sugars, total sugars, starch, iron, calcium and magnesium. The flour that presented the highest concentration of carbohydrates was zarandaja with 45 percent, while the amount of mineral elements were different for each meal; the highest calcium concentration was in green gandul with 6379.2 mg for each kg and for iron and magnesium it was in lupine with 129.1 mg for each kg and 2586.8 mg for each kg respectively.