Caracterización física y nutricional de harina del tubérculo de "Malanga" Colocasia esculenta L. Schott) de Actopan, Veracruz, México / Physical and nutritional characterization of tuber meal of "Malanga" (Colocasia esculenta L. Schott) of Actopan, Veracruz, Mexico

Colocasia esculenta (L.) Schott, conocida comúnmente como taro o malanga se cultiva en los trópicos húmedos en varios países de África, América y Asia y su tubérculo es un alimento esencial para humanos y animales. El objetivo de este estudio fue caracterizar física y nutricionalmente la harina del tubérculo de malanga cultivada en Actopan, Edo. De Veracruz, México. Se llevaron a cabo análisis químico proximal, aminoácidos, fracciones de fibra, minerales, actividad de agua, color, factores antinutricionales y contenido de fenoles totales. Los resultados indican un contenido de humedad de 6,87 g/100 g, proteína cruda de 5,93 g/100 g, extracto etéreo 1,25 g/100 g, fibra dietaria 12,08 g/100g, cenizas 3,47 g/100 g y extracto libre de nitrógeno 77,27 g/100g. El contenido de fenoles totales fue de 113,57±14 expresado como miligramos de equivalente de ácido gálico (mg EAG/100g). La harina de malanga presentó un alto contenido de K (1743 mg/100 g) y bajo en Na (9,25 mg/100 g). Se concluye que a pesar de no ser una fuente importante de proteína el perfil de aminoácidos esenciales supera los valores de FAO, en relación a la fibra dietética total podría ser un ingrediente en formulaciones alimenticias que además aportaría K, Ca y Mg. De acuerdo a las fracciones de fibra la harina es una alternativa para la elaboración de alimentos balanceados. El contenido de fenoles totales abre la posibilidad de que se complemente con la identificación de su actividad antioxidant(AU)

Colocasia esculenta (L.) Schott, commonly known as taro, malanga or yam, is grown in the humid tropics in several countries in Africa, America and Asia and its tuber is an essential food for humans and animals. The objective of this study was to characterize malanga meal physicochemically and content of phenolic compounds cultivated in Actopan, Edo. Veracruz, Mexico. The proximal chemical analyzes, aminoacid, fiber fractions, minerals, water activity, color, antinutritional factors and total phenol content were carried out. The results indicate a moisture content of 6.87g /100 g, crude protein of 5.93 g /100 g, ether extract 1.25g /100g, dietary fiber 12.08 g /100 g, ash 3.47g/100g and nitrogen-free extract 77.27g/100g The total polyphenol content in this study was 113.57 ± 14 expressed as milligrams of gallic acid equivalent (mg EAG/100g). It concluded that despite not being an important source of protein the profile of essential amino acids exceeds the values of FAO, in relation to total dietary fiber could be an ingredient that in food formulations that also provide K, Ca and Mg. According to fiber fractions, meal is an alternative for the elaboration of balanced foods. The content of total phenols opens the possibility that it complements with the identification of its antioxidant activity(AU)

Composição centesimal e mineral de plantas medicinais comercializadas no mercado do Porto de Cuiabá, Mato Grosso, Brasil / Centesimal and mineral composition of medicinal plants commercialized in the Cuiabá Port Market, Mato Grosso, Brazil

RESUMO O presente trabalho teve como objetivo determinar a composição centesimal (cinzas, umidade, proteínas, lipídeos e carboidratos totais) e mineral (Na, K, Ca, Cu, Fe, Mg, Mn e Zn) das plantas medicinais Barbatimão (Stryphnodendron adstringens (Mart.) Coville), Carqueja (Baccharis trimera (Less) D.C.), Mangava-Brava (Lafoensia pacari A. St.-Hil.), e Quebra Pedra (Phyllanthus niruri L.) comercializadas no mercado do Porto de Cuiabá, MT. As amostras foram identificadas botanicamente por meio da exsicata feita no Instituto de Botânica da Universidade Federal de Mato Grosso, Campus Cuiabá. A composição centesimal foi determinada de acordo com as recomendações da Association of Official Analytical Chemists e a concentração dos minerais foi quantificada por Espectrometria de Absorção Atômica em Chama. Os resultados obtidos foram: umidade (7,72% a 12,10%); cinzas (1,64% a 8,44%); proteínas (2,36% a 9,35%); lipídeos (0,41% a 2,05%); carboidratos totais (72,09% a 82,37%) e, foram encontradas diferenças significativas entre as amostras (p < 0,05). As concentrações dos minerais nas amostras variaram de 0,01 a 21,57 mg/g nas plantas secas e 0,01 a 32,17 mg/200mL das infusões. Os resultados médios obtidos indicam que, exceto para o K, Ca e Mn todas as amostras não apresentaram diferenças significativas (p ≥ 0,05) nas concentrações de minerais. A capacidade de extração dos minerais da matéria seca para a infusão obedeceu à seguinte ordem: Na>K>Zn>Cu>Mg>Mn>Ca>Fe. Os valores obtidos em 200 mL das infusões quando comparados aos índices diários recomendados para minerais sugerem que os chás avaliados podem ser fonte de minerais, principalmente de K e Mn.

ABSTRACT The purpose of this study was to determine the proximal (ash, moisture, protein, lipids, and total carbohydrates) and mineral (Na, K, Ca, Cu, Fe, Mg, Mn, and Zn) composition of the medicinal plants barbatimão (Stryphnodendron adstringens (Mart.) Coville), carqueja (Baccharis trimera (Less) D.C.), mangava-brava (Lafoensia pacari A. St.-Hil.), pau-tenente (Quassia amara L.), and quebra pedra (Phyllanthus niruri L.), commercialized in the Cuiabá Port Market in Mato Grosso. The samples were botanically identified by the voucher specimen grown in the Botanical Institute of the Federal University of Mato Grosso, at the Cuiabá campus. Proximal composition was determined according to the recommendations of the Association of Official Analytical Chemists and the concentration of minerals was quantified by flame atomic absorption spectrometry. The results obtained were: moisture content (7.72% to 12.10%); ashes (1.64% to 8.44%); protein (2.36% to 9.35%); lipids (0.41% to 2.05%), and total carbohydrates (72.09% to 82.37%), and significant differences were found between the samples (p≥0.05). The mineral concentrations varied from 0.01 to 21.57 mg/g in the plants and 0.01 to 32.17 mg/200mL in the infusions. No significant differences (p≥0.05) were found between the samples for mineral composition, except for K, Ca, and Mg. The mineral extraction capacity of the dry matter for infusions was as follows: Na>K>Zn>Cu>Mg>Mn>Ca>Fe. The daily index values of the metal species quantified in 200 mL infusions suggest that teas can be a source of minerals, especially K and Mn.

Composición proximal y contenido de lípidos y colesterol de la carne de cerdos alimentados con harina de pijiguao (Bactris gasipaes Kunth) y lisina sintética

Se condujeron dos experimentos para evaluar la composición proximal y el contenido de lípidos y colesterol de la carne de cerdos alimentados con dietas en las que se añadió harina de pijiguao (HP) con y sin adición de lisina sintética (LIS). En el experimento I, se utilizaron 24 cerdos en crecimiento distribuidos al azar en seis tratamientos con tres niveles de HP (0, 16 y 32%) y dos niveles de LIS (0 y 0,27%). En el experimento II se utilizaron 16 cerdos en engorde alimentados con dos niveles de HP (0 y 17,50%) y dos niveles de LIS (0, y 0,27%). Al final de cada experimento (42 y 35 días, respectivamente), los cerdos fueron sacrificados y se obtuvieron muestras de lomo para determinar el contenido de proteína cruda, materia seca, humedad, cenizas, lípidos totales y colesterol. En el experimento I, las carnes provenientes de animales con 16% HP, presentaron más materia seca (26,45 g/100 g) y menos humedad (73,49 g/100 g) que las carnes de 32% HP (25,11 y 75,03 g/100g), respectivamente). Las carnes de los cerdos sin LIS presentaron mayor (p.

Two experiments were conducted to evaluate the proximal composition , lipids and cholesterol content of meat from pigs fed diets with peach-palm meal (PPM), with or without addition of synthetic lysine (LYS). In experiment I, 24 pigs were randomly allotted into six treatments with three levels of PPM (0, 16 and 32%) and two levels of LYS (0 and 0.27%). In experiment II, 16 finishing pigs were fed with two levels of PPM (0 and 17.50%) and two levels of LYS (0 and 0.27%). At the end of each experiment (42 and 35 d, respectively), pigs were slaughtered and loin samples were obtained to determine crude protein, dry matter, moisture, ash, total lipids, and cholesterol content. In experiment I, pork loin from 16% PPM had more dry matter (26.45 g/100 g) and less moisture (73.49 g/100g) than pork loin from 32% PPM (25.11 y 75.03 g/100g, respectively). Meat samples from pigs without LYS had higher (p.

Composición proximal de la carne de cangrejo (callinectes sapidus) pasteurizada en el estado Zulia, Venezuela / Proximal composition of the pasteurized crab meat (callinectes sapidus) in the Zulia state, Venezuela

Para evaluar la composición nutricional (g/100g) de carne pasteurizada de cangrejo (Callinectes sapidus) se tomaron muestras al azar de dos plantas procesadoras del estado Zulia, evaluándose 20 latas/tipo de corte (Jumbo Lump, Lump, Special, Claw y CocKtail Claw). Las determinaciones de proteínas, humedad y cenizas se realizaron siguiendo las metodologías propuestas por la A.O.A.C.; el contenido de grasa por el método Randall; minerales (calcio, magnesio, sodio, potasio, zinc, cobre y hierro) por espectrofotometría de absorción atómica y fósforo por colorimetría según el método propuesto por Fiske y Subbarow. Se utilizó un diseño completamente al azar, siendo los tipos de corte la única fuente de variación. El promedio de proteínas fue similar para los cortes Special y Lump (21,24 y 20,83%) mostrando ambos tipos mayor contenido de proteínas al compararlos con el tipo Jumbo Lump (19,99%), Claw (16,38%) y Cocktail Claw (18,42%). El contenido de grasa en los cortes Claw y Special (1,85 y 1,74 g/100 g) fueron superiores al resto de los cortes. Los tipos Jumbo Lump, Lump y Special presentaron contenidos porcentuales de humedad similares, pero difirieron (P<0,001) de los tipos Claw y Cocktail Claw, quienes mostraron los menores contenidos. No hubo diferencias entre los cortes de cangrejo pasteurizado para el contenido de cenizas. Se concluye que la variación de la composición nutricional de la carne de cangrejo pasteurizada es atribuida a los diferentes tipos de corte. En tal sentido, la carne de cangrejo puede considerarse como una fuente alterna de proteínas y minerales, acompañada de bajos contenidos de grasas.

In order to evaluate the nutritional composition (g/100g) of the pasteurized crab meat (Callinectes sapidus), samples were taken at random from two processors plants of the Zulia State, evaluating 20 tins/tips of cut (Jumbo Lump, Lump, Special, Claw and CocKtail Claw). The determinations protein, humidity, ashes, they were realized following methodologies proposed by the A.O.A.C., the content of fat by the method Randall, the minerals (calcium, magnesium, sodium, potassium, zinc, copper and iron) for atomic absorption espectroscopy and phosphorus for colorimetry according to the method proposed by Fiske and Subbarow. A design was used completely at random, being the types of cut the only source of variation. The average of proteins was similar for Special and Lump cuts (21.24 and 20.83%) showing both types major content of proteins when comparing with the type Jumbo Lump (19.99%), Claw (16.38%) and Cocktail Claw (18.42%). The content of fat in the cuts Claw and Special (1.85 and 1.74 g/100 g) were superiors to the rest of the cuts. The Jumbo Lump, Lump and Special types presented similar contents of humidity percentage, but they difiered (P <0.001) of the types Claw and Cocktail Claw, whom showed the minors contents. There were no differences between the cuts of pasteurized crab for the content of ashes. In conclusion, the variation of the nutritional composition of the pasteurized crab meat is attributed to the different types of cuts. To this respect, the crab meat can be considered to be an alternate source of proteins and minerals, accompanied of low contents of fat.