Abstract
Objective: to carry out a bromatological and physicochemical analysis of local annatto seeds and a commercialpaste.Materials and Methods: local annatto seeds to which a physicochemical analysis was carried out whereash, humidity (weight difference), dry matter, proteins were determined. ADF and NDF, fat, and in addition,bromatological analysis was carried out on the samples and the commercial pasta.Results: sample M3 (dark heart-shaped annatto without filaments) presented the highest values. The bixincontent was recorded with 4.09% in sample M2 (heart-shaped red annatto without filaments) and thecommercial paste was the lowest with 0.56%.Limitations and Implications of the study: the importance of performing the bromatological and physicalchemicalanalysis of annatto seeds of local genotypes determined which of the local samples and the commercialpaste are the ones that contain the greatest amount of bixin.Findings and Conclusions: Sample M3 (dark heart-shaped annatto without filaments) presented the highestvalues. The highest bixin content was found in the smooth heart-red variety and the lowest value in thecommercial pasta.
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