Abstract
ABSTRACTThe object of this study was to determine the effect of cooking method on the fatty acid composition, mineral content, and physicochemical properties of Sacha inchi. The analysis showed that roasting at 160 ℃ for 6 minutes significantly increased (p < .05) most of the mineral contents of the Sacha inchi, whilst decreasing its potassium and sodium content. Contrarily, boiling at 100 ℃ for 13 minutes significantly decreased (p < .05) the mineral contents of the Sacha inchi (except for calcium and sodium). Unsaturated fatty acid content was similarly affected. Roasting at 160 ℃ for 6 minutes significantly increased (p < .05) the omega 3, 6, and 9 of the Sacha inchi, but boiling at 100 ℃ for 13 minutes significantly decreased (p < .05) its unsaturated fatty acids. These results show that the roasting at 160 ℃ for 6 minutes is a superior processing method of Sacha inchi for production and highlight why it is important to correctly perform the cooking process in order to both avoid nutritional value loss and the worsening of physicochemical properties. Therefore, the results of this study indicate the possible utilization of Sacha inchi in food industry.
Highlights
Sacha inchi (Plukenetia Volubilis L.), known as the “Inca peanut”, “Wild peanut”, “Mountain peanut” or “Inca inchi”, is a plant belonging to the Euphorbiaceae family and grows at altitudes between 200 ~ 1,500 m in the Amazonian forest
Reduction of mineral content in boiled Sacha inchi sample might be due to the removal of hulls and leaching of the minerals into the water during boiling
The loss of element was due to their binding to protein and formation of phytate-cation-protein complexes.[5,6]. This indicates that boiling at 100 °C for 13 minutes of Sacha inchi is not suitable for the preservation of minerals
Summary
Sacha inchi (Plukenetia Volubilis L.), known as the “Inca peanut”, “Wild peanut”, “Mountain peanut” or “Inca inchi”, is a plant belonging to the Euphorbiaceae family and grows at altitudes between 200 ~ 1,500 m in the Amazonian forest. The leaves are a source of terpenoids, saponins, and phenolic compounds (flavonoids) Because of these nutrients, roasted seeds, cooked leaves, and seed oil are part of the traditional diets in Peru. Sacha inchi has large edible seeds that are rich in omega 3 (ω-3; linolenic acid), omega 6 (ω-6; linoleic acid), omega 7 (ω-7; vaccenic acid), and omega 9 (ω-9; oleic acid) unsaturated fatty acids (FAs) and mineral content. Beneficial effects of these FAs include the ability to prevent cardiovascular disorders, lower glyceride levels, and antithrombotic action.[1]
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