Valoración nutricional y antioxidante de semillas de Canavalia ensiformis L. (DC), sometidas a tratamientos térmicos.

GOMEZ A.,; CHAVES M.G; ACEVEDO, B; PELLERANO, R.G; AVANZA M.V

FACENA

FACULTAD DE CIENCIAS EXACTAS Y NATURALES Y AGRIMENSURA, UNIVERSIDAD NACIONAL DEL NORDESTE

Lugar: Corrientes; Año: 2012 vol. 28 p. 29 - 39

0325-4216

Canavalia ensiformis is a legume that belongs to Fabaceae family. It has been cultivated from ancient times within the agricultural culture of the North East of Argentina where the seeds are being consumed in the form of whole grain. Seeds have high protein content (20-26%) with good nutritional quality, but also have anti-nutritional factors that inhibit the protein digestibility and reduce the bioavailability of some minerals. The aim of this study was to evaluate the effect of thermal treatments on the nutritional components, antinutritional factors and antioxidant activity of C. ensiformis? seeds. These ones were subjected to thermal treatments such as microwave (1:10 w / v in water, 800 watts, for 5, 10 and 15 min) and soaking-cooking (6 h in solutions of sodium bicarbonate 0,02 N (1:10 w / v) and then 20, 40 and60 min in water at 100 ° C (1:10 w / v). Both treatments did not cause significant losses of nutritional compounds while they reduced greatly the antinutritional compounds.