SUMMARY
The chemical composition and digestibility of the protein of twenty ecotypes of Pijiguao of the Venezuelan Amazon
Precooked flour (80°C x 3 hours) from the pulp of 20 ecotypes of Pijiguao cultivated in the Amazon area of Venezuela and dried at 80°C for 3 hours was manufactured for the purpose of developing an alternative method of conservation of the fruit for human consumption and for the purpose of contributing to the study of the germoplasm through the assessment of its chemical characterization by applying the AOAC methods. The resu1ts showed a wide statistical variability (p<0.05) among the ecotypes in relation to the fat content (5,13%- 17,30%), protein content (5,00%-8,30%), starch content (29,13%- 56,40%), and dietetic fiber content (8,10%-21,00%). Likewise, significant differences in the carotenoid content (3,46-40,06 mg/100 g) and the vitamin C content (6,60 to 51,60 mg/100 g) were also detected. The digestibi1ity "in vitro" of the protein was high (88,10%-91,90%). In addition color was analyzed in a tristimulus color meter and the data varied between L=65 ,07 to 81,84; a=O,18 to 13,96 y b=18,30 to 38,82. Orange, yellow, and beige were observed Pijiguao precooked flour is a potential source of dietetic carotenoids, vitamin C, fat, and starch.

Key words: Bactris gassipaes, dietetic fiber, digestibility, flour.



Recibido: 09/03/1999
Aceptado: 06/08/1999

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PRIVACIDAD | ACCESIBILIDAD ALAN-VE ISSN 0004-0622 - Depósito Legal: pp 199602DF83 Sociedad Latinoamericana de Nutrición Producción editorial en Venezuela: Capítulo Venezolano - RIF: J-30843129-0 Urbanización Santa María, primera transversal, No. 417-214, Planta Alta Tele-Fax: (+58-212) 283.8618 E-mail info@alanrevista.org Código Postal: 1070 Caracas - Venezuela