Alan Chaparro- Santiago
Departamento El Hombre y su Ambiente, Laboratorio de Biologia Vegetal, Universidad Autonoma Metropolitana-Xochimilco, Mexico, D.F
Helia R. Osuna- Fernandez
Departamento de Ecologia y Recursos Naturales, Laboratorio de Estructura y Fisiologia de Plantas, Universidad Nacional Autonoma de Mexico. Av. Universidad 3000, Col. Universidad Nacional Autonoma de Mexico, C.P. 04510. Mexico, D.F
Josefa Aguillon- Arenas
Laboratorio de Bromatologia, Tronco Divisional CBS, Universidad Autonoma Metropolitana-Xochimilco, Mexico, D.F
Aida M. Osuna- Fernandez
Departamento El Hombre y su Ambiente, Laboratorio de Biologia Vegetal, Universidad Autonoma Metropolitana-Xochimilco, Mexico, D.F
ABSTRACT
Determining the nutrient content of easily accessible food can allow us to maximize its use in rural populations. Phitecellobium dulce is abundant in large rural areas of southeast Mexico. Using proximate analyses, we find that the aril of P. dulce contains low moisture content (17.167%) compared to the dry matter (82.832%), as well as high content in carbohydrates (69.092%), which is the major nutritional component. Proteins represent a 9.33% and crude fat, ash and crude fiber percentages were in the range of 1.1 and 1.6%. Significant differences were found in the carbohydrates content when compared on dry basis to on wet basis, although in both cases the same tendency to high values was observed. For crude protein, values were significantly higher on dry basis compared to wet basis and for crude fat content, ash and crude fiber not significant differences were found. We recommend processing and consumption of aril in dry basis for a more efficient use of this food. These results suggest that P. dulce aril could be utilized as a nutritious and affordable food alternative in rural areas.
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How to cite this article
Alan Chaparro- Santiago, Helia R. Osuna- Fernandez, Josefa Aguillon- Arenas and Aida M. Osuna- Fernandez, 2015. Nutritional Composition of Pithecellobium dulce, Guamuchil Aril. Pakistan Journal of Nutrition, 14: 611-613.
DOI: 10.3923/pjn.2015.611.613
URL: https://scialert.net/abstract/?doi=pjn.2015.611.613
DOI: 10.3923/pjn.2015.611.613
URL: https://scialert.net/abstract/?doi=pjn.2015.611.613
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