Caracterización nutricional de la harina integral de algarroba (Prosopis alpataco) de la norpatagonia Argentina

Abstract

The genetic diversity of regional resources provides the ability to obtain products derived from bioprospecting, in order to find new foods with high nutritional value for human consumption. The aim of this work was to study the chemical and nutritional composition of the fruits of Prosopis alpataco from the Northern Patagonia Argentina, native species of the arid zone. For this, whole flour was obtained from the full pod. To assess the nutritional value of integral flour (317.15 Kcal / 100 g) the percentage composition was determined. Whole pod flour has a high content of protein and carbohydrates (10 and 62% of dry weight, respectively) which, pods of this species are a food resource potential. The content of fats, told us that the whole meal is a product P. alpataco low lipid content (3.23%) and the ratio of unsaturated / saturated fat was 4: 1. The presence of polyphenols and antinutritional factors as fitoaglutininas were evaluated flour (33.8 mg GAE / 100 g and 0.35 weight HA / mg ml total protein, respectively). In conclusion, the results suggest that integral flour could be used as a dietary supplement for the food industry, either in the preparation of food for human or animal consumption