Caracterización y mejoramiento de la harina de Cannavalia ensiformis como alimento balanceado para Oreochromis niloticus

Abstract

Background. The legume Cannavalia ensiformis is an excellent source of energy, protein, vitamins and minerals to be used in animal production; however, it contains antinutritional factors (ANF), which limit its use for fishes. Goals. In this study 7 flours obtained from the processes of hydration, acid extraction, decorticating, cooking, germination, autoclaving and degreasing of the seeds of C. ensiformis were evaluated as means of elimination of ANF. Methods. The nutritional values of the meals were corroborated with proximal chemical analysis and in vitro digestibility, determining the degree of hydrolysis (GH%) of the flours of C. ensiformis obtained by pH STAT, the release of total amino acids (TAAL, μg mL-1) was calculated, using multienzymatic extracts of stomach and intestine of O.niloticus juveniles. Results. The acidic/alkaline GH values for cooked C. ensiformis flour were 0.76 ± 0.01% / 6.04 ± 0.37%, being significantly higher with respect to the other flours. The values of acidic/alkaline TAAL (mg mL-1) of this cooked flour (0.02 ± 0.006 / 0.40 ± 0.02) were significantly higher in the alkaline phase in relation to the other treatments. Conclusion. We detected that cooked meal of C. ensiformis, allow to be used as a source of protein in diets for Oreochromis niloticus.