Efecto de los métodos domésticos de cocción en la composición nutricional de zarandaja (Lablab purpureus) y firigüero (Vigna unguiculata)

Abstract

Abstract:In this work the influence of two cooking methods on the nutritional composition and the mineral content of firigüero (Vigna unguiculata) and zarandaja (Lablab purpureus) was evaluated. We worked with the dry grain of firigüero and zarandaja from Macará and Zapotillo cantons, respectively. The legumes were soaked, cooked by boiling and pressing, crushed and lyophilized. The nutritional composition and mineral content was determined by AOAC, methods for moisture (AOAC, 925.10), ash (AOAC, 923.03), protein (AOAC, 960.52), fat (AOAC, 920.39) and sodium, potassium, magnesium, calcium, iron, copper and zinc by the method (AOAC, 985.35) and phosphorus (AOAC, 986.24); carbohydrates were obtained by mathematical calculation. The nutritional composition of the legumes in decreasing order corresponded to: carbohydrates (67 - 71 g/100g), protein (21 - 29 g/100g), water (11 g/100g), ashes (2 - 4 g/100g) and fat (1 - 2 g/100g). Potassium was the most presentative mineral, followed by magnesium, calcium, zinc, phosphorus, iron, sodium and copper. The content of ash, fat and carbohydrates decreased with the two methods of cooking and boiling affected the content of all minerals to a greater degree.