Abstract

TAIPE CUADRA, Raquel; FERNANDEZ CURI, Melisa; VILLANUEVA ESPINOZA, María Elena  and  GOMEZ BRAVO, Carlos. Nutritional Composition and Digestibility of Seeds, Cake Meal and Skin of Two Species of Sacha Inchi (Plukenetia volubilis y P. huayllabambana). Cienc. Tecnol. Agropecuaria [online]. 2022, vol.23, n.2, e2355.  Epub Apr 31, 2022. ISSN 0122-8706.  https://doi.org/10.21930/rcta.vol23_num2_art:2355.

In Peru, sacha inchi (Plukenetia volubilis) has great production and industrialization potential; however, the real value of the seed and its by-products for use in animal feeding is not yet known. The objective of the study was to determine the nutritional composition, and content of antinutrients (saponins and tannins) of the cake meals (residues after oil extraction) of Plukenetia volubilis and Plukenetia huayllabambana, as well as the proximal composition of the seeds and skin. The moisture content, crude protein, crude fibre, ether extract, nitrogen-free extract, ash, neutral detergent fibre (NDF) and acid detergent fibre (ADF) were determined; as well as the content of tannins, saponins, fatty acid profile and in vitro digestibility of organic matter (IVDOM) of sacha inchi meal. No statistical differences were found (p > 0,05) for the nutritional components evaluated in seed, skin and cake meal of both species of sacha inchi. However, the seeds of P. huayllabambana present higher amounts of fat, but lower protein content than P. volubilis. Likewise, in P. volubilis the protein content of the meal was lower than P. huayllabambana. The IVDOM of sacha inchi meal did not show statistical differences. The skin of P. volubilis has a lower content of crude fiber than P. huayllabambana. The concentration of polyunsaturated fatty acids was higher in P. volubilis (p < 0,05). No traces of saponins or tanins were found in the sacha inchi meal of both species. The sacha inchi meal of both species has potential to be used in animal feed due to its high nutritional value and absence of antinutrients.

Keywords : fatty acids; in vitro digestibility; nutritive value; saponins; tannins.

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