Nutritional quality and biological evaluation of cooked chata pea (Lathyrus sativus L.) flour in rats

Fernández-Montes L.F.; Sotelo-Mendez A. · Nutricion Clinica y Dietetica Hospitalaria (2023) · DOI: 10.12873/431fernandezmon

Resumen

Introduction: In the world there are several local legume species that are not exported or cultivated due to lack of knowledge, despite the fact that they are of good protein, nitrogen free extract, fiber and low fat content. The chata pea (Lathyrus sativus L.), recognized for their high protein content of vegetable origin, could contribute to food security, legume biodiversity, and the reduction of poverty and hunger. Objective: To determine the nutritional quality and biological evaluation of cooked chata pea (Lathyrus sativus L.) flour in rats. Materials & methods: The pea (Lathyrus sativus L.), which is grown and consumed in Ancash - Peru, was used, physicochemical analysis was performed to determine the nutritional quality of the flour and biological evaluation parameters in 50 rats from 28 days of age. Results and discussions: Its proximal composition had a humidity of 9,28 %; protein of 23,48 %; fat of 1,82 %; fiber of 5,64 %; ash of 2,74 %; nitrogen free extract of 57,04 % and 338,46 kcal. Also, no significant differences (p>0,05) were found in the biological evaluation parameters, showing that the data fit a normal distribution, apparent digestibility of 75,09 %, biological value of 69,03 %, net protein ratio (NPR) of 2,25 and protein efficiency ratio (PER) of 1,57. Conclusions: It was concluded that cooked chata pea (Lathyrus sativus L.) flour is a good food alternative of vegetable origin and when consumed with cereals and/or seeds, a complete protein is obtained.

Instituciones: Universidad Nacional Agraria La Molina; Universidad Femenina del Sagrado Corazón