Development of a Latin American native food composition database

BASSETT M.N; ROSSI M.C.; AMAYA A.; RÍOS F.; SAMMAN N.C

Santiago de Chile

Conferencia; III CONFERENCIA INTERNACIONAL DEL GRUPO ValSe-Food NETWORK y VI Simposio Chia-Link 2021; 2021

Universidad Central de Chile ? Facultad de Ingeniería y Arquitectura. Instituto de Agroquímica y Tecnología de Alimentos (IATA) - Consejo Superior de Investigaciones Científicas (CSIC)

Food composition data have a fundamental function in studies on nutrition, health, and agriculture, among others. Many factors affect the nutrient content of food, for this reason, it is essential to have updated and reliable data on the composition of the main foods consumed. The objective of this work was to develop a Food Composition Database (FCDB) that compiles the composition of native foods of Latin American, mainly grains/seeds, tubers and derivatives. An interdisciplinary work-group of compilers was formed. A search of various sources was carried out (scientific publications, laboratory or technical reports, theses), and 80 total publications were collected. For compilation, a form composed of eight worksheets was prepared. The Initial sheet contains generaldata and food identification; the remaining ones contain information on the proximal composition, amino acids, fatty acids, vitamins and minerals. Each section has an evaluation of data quality, which determines whether it will be included in the FCDB or not. After an exhaustive analysis based on compliance with the minimum requirements previously established, 52 publications and laboratories reports were selected. The main reason for rejection was the lack of the moisture information (50%), followed by low data quality (30%). Information is available on the composition of at least 7 grains and derived products (i.e.: quinoa, amaranth, kañiwa); 18 tubers and roots (Andean potatoes and ocas), which are currently being uploaded to the website http://insibio.org.ar) for user availability. This database will provide information on the composition of regional foods generated and compiled using international standards. Acknowledgments. The authors are grateful for the support of INSIBIO, CIITED - CONICET - UNJu and Proyecto Ia ValSe-Food-CYTED (Ref. 119RT0567).