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Revista de la Sociedad Química del Perú

Print version ISSN 1810-634X


BAQUERIZO CANCHUMANYA, Mery et al. Chemical composition, biological value and glucosinolates from black maca (Lepidium meyenni W.) extruded flour and the obtention of a mixture with oat (Avena sativa). Rev. Soc. Quím. Perú [online]. 2021, vol.87, n.4, pp.332-344. ISSN 1810-634X.

The objective of this study was to determine the chemical composition, glucosinolate content and biological value of extruded black maca flour and its mixture with oats. The black maca was collected, subjected to dehydration, extruded and grinding, obtaining extruded flour and then analyzed, then it was mixed with precooked oats in three different ratios (w / w), oats: extruded black maca flour (80:20; 85:15 and 90:10). The results of the chemical composition of the extruded black maca flour were protein 11.62% and ash 4.28%, highlighting its iron content 30.71mg / 100g and essential amino acids such as lysine, valine, threonine, leucine, isoleucine and arginine. The total glucosinolate content of extruded maca flour was 7.93 ±

0.17 µmol / g (b.s). The sensory evaluation of the mixture showed a significant difference between mixtures, the ratio 20:80 being the most sensory acceptable. This mixture presented an apparent Biological Value (BV) of 63.49% and an apparent digestibility (DA) of 71.66%. Extruded black maca flour is a good alternative to be used in food mixes due to its high content of iron and essential amino acids and also due to its good digestibility because it is extruded.

Keywords : amino acids; iron; digestibility; extruded flour.

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