Composición química y digestibilidad de la proteína de veinte ecotipos de Pijiguao (Bactris gassipaes) del Amazonas de Venezuela / Chemical composition and digestibility of the protein of 20 ecotypes of Pijiguao (Bactris gassipaes) of the Venezuelan Amazon

RESUMEN

Precooked flour (80 degrees C x 3 hours) from the pulp of 20 ecotypes of Pijiguao cultivated in the Amazon area of Venezuela and dried at 80 degrees C for 3 hours was manufactured for the purpose of developing an alternative method of conservation of the fruit for human consumption and for the purpose of contributing to the study of the germoplasm through the assessment of its chemical characterization by applying the AOAC methods. The results showed a wide statistical variability (p < 0.05) among the ecotypes in relation to the fat content (5.13-17.30), protein content (5.00-8.30), starch content (29.13-56.40), and dietetic fiber content (8.10-21.00). Likewise, significant differences in the carotenoid content (3.46-40.06 mg/100 g) and the vitamin C content (6.60 to 51.60 mg/100 g) were also detected. The digestibility "in vitro" of the protein was high (88.10-91.90). In addition color was analyzed in a tristimulus color meter and the data varied between L = 65.07 to 81.84; a = 0.18 to 13.96 y b = 18.30 to 38.82. Orange, yellow, and beige were observed Pijiguao precooked flour is a potential source of dietetic carotenoids, vitamin C, fat, and starch.