Nutritional evaluation and comparison of extraction processes of parota [Enterolobium cyclocarpum (Jacq.) Griseb. Mimosaceae] almonds

Authors

  • Mario Alejandro Mejía-Delgadillo Universidad Autónoma de Sinaloa, Facultad de Agronomía, Culiacán, México
  • María Valdez-Hernández Universidad Autónoma Metropolitana, Unidad Xochimilco, Ciudad de México, México
  • German David Mendoza-Martínez Universidad Autónoma Metropolitana, Unidad Xochimilco, Ciudad de México, México
  • Nicolás Torres-Salado Universidad Autónoma de Guerrero, Facultad de Medicina Veterinaria y Zootecnia Cuajinicuilapa, México
  • Pastor Matadamas-Ortíz Instituto Politécnico Nacional, Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional Unidad Oaxaca, Oaxaca, México
  • Azareel Angulo Castro Universidad Autónoma de Sinaloa, Facultad de Agronomía, Culiacán, México
  • Luis Alaniz Gutiérrez Universidad Autónoma de Guerrero, Facultad de Medicina Veterinaria y Zootecnia Cuajinicuilapa, México
  • Héctor Aaron LeeRangel Universidad Autónoma de San Luis Potosí, Facultad de Agronomía y Veterinaria, México
  • Luis M.Valenzuela Nuñez Universidad Juárez del Estado de Durango, Laboratorio de Biología y Ecología Forestal, Gómez Palacio, México

DOI:

https://doi.org/10.59515/rma.2024.v45.i1.25

Abstract

This study aimed to evaluate the effect of different forms of mechanical extraction and treatment on the composition and nutritional value of parota almonds. The composition of raw, cooked, roasted and sprouted almonds was analyzed. The yield of recovered seeds was evaluated by comparing it with a hammer mill or manually. Three treatments were reevaluated with the dryer designed with processing times of 15, 30 and 60 minutes at 40°C. The germinated parota had a higher protein content (39.17%) followed by crude parota almond (34.9%). Thus it was feasible to take advantage of mechanical processing of parota almond for use as a potential protein resource for animal feeding.

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29-06-2024
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How to Cite

Mejía-Delgadillo, M. A., Valdez-Hernández, M., Mendoza-Martínez, G. D., Torres-Salado, N., Matadamas-Ortíz, P., Castro, A. A., Gutiérrez, L. A., LeeRangel, H. A., & Nuñez, L. M. (2024). Nutritional evaluation and comparison of extraction processes of parota [Enterolobium cyclocarpum (Jacq.) Griseb. Mimosaceae] almonds. Range Management and Agroforestry, 45(01), 175–179. https://doi.org/10.59515/rma.2024.v45.i1.25

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Section

Short communication