Aprovechamiento de la semilla de sacha inchi (Plukenetia volubilis) en la extracción de aceite y obtención de harina a partir de la torta residual

Sacha inchi known as a super food for its content of unsaturated fatty acids and protein content. Ecuador mainly exports as a material, very little of its oil is extracted, which leaves the residual cake that is not used, so our objective is to take advantage of the sacha inchi seed (Plukenetia volubilis) in the extraction of oil and obtaining flour from the residual cake. The raw material was obtained from the bona fide canton, province of Los Ríos. The analyzes were carried out in the bromatology laboratory of the research department of the State University of Bolívar and the oil extraction in the Urku Mikuna laboratory owned by the Salesian Family Foundation in the Salinas parish of the Guaranda Canton. A completely randomized AxB block design with two repetitions was used, where the study factors were maturity states with two levels and drying conditions with three levels. The cold-pressed method was applied in the extraction of oil with sacha inchi seeds in a mature and immature state, each of them dried at room temperature 18°C, 30°C and 45°C with operating parameters of 160-200 bar. pressure and without exceeding 50 °C. Leaving as a result that the best treatment is to use mature seeds that were dried at 45°C to a humidity of 6-8%, resulting in a yield of 43.2%. The chromatographic analysis identified 6 peaks where 7.62% corresponds to saturated fatty acids, thus denoting oleic acid (8.36%), linoleic acid (36.01%) and linolenic acid (48.01%) having greater abundance. The residual cake was pulverized until obtaining a flour with 0.5 μ that reached a protein content of 61%. A completely randomized block design (DBCA) was applied, where the study factors were sacha inchi flour (HSI) and wheat flour (HT) with different levels of mixing. Obtaining the best T3 treatment (70 – 30), which for every 100% you obtain 28% protein. In this way, it is concluded that the use of the sacha inchi seed is a proposal that can generate an important source of income within the agroindustrial development in Ecuador used to obtain vegetable oil, sacha inchi flour and cookies achieved in this research.

• מחבר ראשי: Allo Guevara, Diego Patricio (author)
• מחברים אחרים: Quille Milan, Miguel Lian (author)
• פורמט: bachelorThesis
• שפה: spa
• יצא לאור: 2024
• נושאים: OBTENCIÓN DE HARINA; SEMILLA DE SACHA; TORTA RESIDUAL; EXTRACCIÓN
• גישה מקוונת: https://dspace.ueb.edu.ec/handle/123456789/6733