Exploring the nutritional value of Chachafruto (Erythrina edulis Triana ex Michel) as a significant contribution to child nutrition
Between 2020 and 2022, a total of 665 children under 5 years of age in Colombia lost their lives due to acute malnutrition, with a peak of 308 cases in 2022, according to alarming data from the National Institute of Health (INS) . The situation is not only devastating in terms of lives lost, but also shows a worrying 34.9% increase in cases of acute, moderate, and severe malnutrition during the same period, reaching a total of 21,483.
Introduction: Erythrina edulis Triana ex Micheli, popularly known as chachafruto or balu, emerges as a native shrub from America whose fruits and leaves are distinguished by their abundance of proteins and nutritional properties, positioning it as a promising perspective for human nutrition. Objective: to analyze the physicochemical properties of both the chachafruto and the jam derived from it, exploring its potential as a children’s dietary supplement. Materials and methods: The research was carried out in the Postharvest Research Laboratory (LIP) and in the Food Pilot Plants of the University of Quindío. During this process, bromatological analyzes were carried out and the jam was prepared following Colombian health guidelines and regulations, in particular, Resolution 15789 of 1984 of the National Ministry of Health and the Colombian Technical Standard NTC 285, which governs the production and marketing of jams. Results; The data obtained revealed a decrease in protein content, going from 1.56% to 1.52%. Despite this variability, the resulting jam maintained notable nutritional properties, with a fat content of 5.11% and 0.05%, respectively. Conclusions: These results indicate that, although the heat treatment impacted the protein quality, the jam still retains adequate characteristics to be considered a nutritional supplement in children’s diet. Taken together, this study contributes significantly to a more complete understanding of how manufacturing processes influence the nutritional quality of this crucial food resource.
Keywords: Fabaceae, Marmalade, Nutrients, seeds
https://doi.org/10.47499/revistaaccb.v1i36.299
About The Author
