Nutritional profile and anti-nutrient analyses of Pachyrhizus ahipa roots from different accessions

DINI, C.; DOPORTO, M. C.; GARCIA, M.A.; VIÑA, S. Z.

FOOD RESEARCH INTERNATIONAL

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2013 vol. 54 p. 255 - 261

0963-9969

The food industry is interested in the study of sub-utilized plant species as acontribution to consumers' diet diversification and the incorporation of materials withspecific technological properties. Thus, the chemical composition of Pachyrhizus ahiparoots belonging to different accessions was analyzed, focusing on components thatshow nutritional and technological relevance and including the analyses of the mainanti-nutrients. Ahipa roots can be considered a good source of carbohydrates (sucroseand starch) and total dietary fibre (TDF). They can also supply a good quantity ofminerals, mainly magnesium and iron. Protein levels are considerably higher than theones reported for other root and tubers crops. Ahipa accessions Local and IRNAS 11outstand for their high starch content (57 and 65% respectively), having a middleprotein level (9-10.5%). Their TDF (21-22%) and sodium content were the lowest ones.Likewise, Local and IRNAS 11 accessions showed the lowest contents of oxalates,phytic acid and tannins, which represents an advantage from the nutritional point ofview. Ahipa accessions exhibited differential solvent retention capacities and thermalstability. Local and IRNAS 11 accessions showed interesting properties to beconsidered in a breeding program since they had the highest starch content together withcomparatively low content of anti-nutrients.