Caracterización química del afrecho de quinua y valoración nutricional de digestibilidad in vitro en cuyes Chemical characterization of the quinoa bran and nutritional …

Abstract:

The objective of the research was to characterize the chemistry of the quinoa bran and nutritional assessment of in vitro digestibility in guinea pig, for this, the chemical composition of the by-product, of the cell wall and in vitro digestibility was evaluated by means of the cecal liquor technique, using guinea pigs (Cavia porcellus) as an analytical model. The results in averages reflected that the dry matter was 91.31%, protein 20.93%, ethereal extract 8.53%, crude fiber 8.75%, non-nitrogenous extract 55.02%; the ash, calcium and phosphorus contents 6.87%, 0.50% and 0.68%, energy 380.05 kcal/100 g. The neutral detergent fiber and the acid detergent fiber were 40.12% and 23.08%. It is concluded that the quinoa bran has good levels of protein, crude fiber, ash, calcium, phosphorus and energy; in the apparent and real digestibility the best levels were with 20% and 60% of quinoa bran. Descriptors: Chemistry; valuation; nutrition.(Words taken from UNESCO Thesaurus).

Año de publicación:

Keywords:

Fuente:

google