Evaluación del aporte nutricional de los granos germinados y sin germinar de quinua, kiwicha y cañihua
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Date
2022
Journal Title
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Volume Title
Publisher
Universidad Femenina del Sagrado Corazón
Abstract
El objetivo de la investigación fue determinar la diferencia nutricional de los granos cocidos y germinados de quinua, kiwicha y cañihua. Se evaluó su aporte nutricional y digestibilidad proteica. La investigación fue de nivel experimental, tipo básico y diseño analítico experimental. Se trabajó con diez Kg de cada muestra: Quinua Blanca de Hualhuas, Kiwicha Centenario y Cañihua ILLPA Puno. La quinua cocida presentó resultados promedio (MS) de ceniza, proteína y grasa de 2.52, 12.44 y 1.35g/100g, respectivamente y la germinada: 4.05, 18.19 y 4.81g/100g. El valor promedio de digestibilidad fue 81.43g/100g para quinua cocida y 79.93g/100g para germinada. La kiwicha cocida presentó resultados promedio (MS) de ceniza, proteína y grasa de 3.21, 13.09 y 0.88g/100g, respectivamente; mientras que la germinada: 4.26, 16.38 y 2.98g/100g. El valor promedio de digestibilidad fue 86.70g/100g para kiwicha cocida y 81.31g/100g para germinada. La cañihua cocida presentó resultados promedio (MS) de ceniza, proteína y grasa de 3.47, 15.18 y 1.65g/100g, respectivamente; mientras que la germinada: 3.78, 12.23 y 3.09g/100g. El valor promedio de digestibilidad fue 83.42g/100g para cañihua cocida y 84.19g/100g para germinada. Los resultados indicaron que los granos germinados de quinua, kiwicha y cañihua aportarían un mayor valor nutricional en minerales, proteína y grasa, que los granos cocidos; excepto en el caso de la proteína de la cañihua; mientras para digestibilidad, los resultados favorecen a los granos cocidos de quinua y kiwicha y a los granos germinados de la cañihua.
The aim was to determine the nutritional difference of boiled and germinated quinoa, kiwicha and canihua grains. Their nutritional contribution and protein digestibility were evaluated. The research was of experimental level, basic type and with an analytic experimental design. We worked with ten Kg of each sample: White Quinoa from Hualhuas, Kiwicha Centenario and Canihua ILLPA Puno. Boiled quinoa presented average content (DM) for ash, protein and fat of 2.52, 12.44 and 1.35g/100g, respectively; whereas for germinated quinoa, were 4.05, 18.19 y 4.81g/100g. The average level of digestibility was 81.43g/100g for boiled quinoa and 79.93 g/100g for germinated. Boiled kiwicha presented average content (DM) for ash, protein and fat of 3.21, 13.09 and 0.88g/100g, respectively; whereas for germinated kiwicha, were 4.26, 16.38 and 2.98g/100g. The average level of digestibility was 86.70g/100g for boiled kiwicha and 81.31g/100g for germinated. Boiled canihua presented average content (DM) for ash, protein and fat of 3.47, 15.18 and 1.65g/100g, respectively; whereas for germinated canihua, were 3.78, 12.23 and 3.09g/100g. The average level of digestibility was 83.42g/100g for boiled canihua and 84.19g/100g for germinated. Results indicated that the germinated grains would contribute with higher nutritional value regarding minerals, protein and fat, except in the case of protein for canihua, whereas for protein digestibility, results favor the boiled grains of quinoa and kiwicha and the germinated grains of canihua.
The aim was to determine the nutritional difference of boiled and germinated quinoa, kiwicha and canihua grains. Their nutritional contribution and protein digestibility were evaluated. The research was of experimental level, basic type and with an analytic experimental design. We worked with ten Kg of each sample: White Quinoa from Hualhuas, Kiwicha Centenario and Canihua ILLPA Puno. Boiled quinoa presented average content (DM) for ash, protein and fat of 2.52, 12.44 and 1.35g/100g, respectively; whereas for germinated quinoa, were 4.05, 18.19 y 4.81g/100g. The average level of digestibility was 81.43g/100g for boiled quinoa and 79.93 g/100g for germinated. Boiled kiwicha presented average content (DM) for ash, protein and fat of 3.21, 13.09 and 0.88g/100g, respectively; whereas for germinated kiwicha, were 4.26, 16.38 and 2.98g/100g. The average level of digestibility was 86.70g/100g for boiled kiwicha and 81.31g/100g for germinated. Boiled canihua presented average content (DM) for ash, protein and fat of 3.47, 15.18 and 1.65g/100g, respectively; whereas for germinated canihua, were 3.78, 12.23 and 3.09g/100g. The average level of digestibility was 83.42g/100g for boiled canihua and 84.19g/100g for germinated. Results indicated that the germinated grains would contribute with higher nutritional value regarding minerals, protein and fat, except in the case of protein for canihua, whereas for protein digestibility, results favor the boiled grains of quinoa and kiwicha and the germinated grains of canihua.
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Keywords
Nutrición--Tesis, Evaluación nutricional, Quinua, Kiwicha, Cañihua, Granos, Nutrition assessment, Quinoa, Grain