Nutritional composition of Sacha inchi (Plukenetia Volubilis L.) as affected by different cooking methods

Figures & data

Table 1. Measured mineral content (mg/L) of raw, roasted, and boiled Sacha inchi samples

	Treatment^a
Element	Raw	Roasting	Boiling	F-value^b (p-value)
Ca	1263.2 ± 6.9^c	2291.7 ± 7.0^a	1626.0 ± 14.5^b	6430.133 *** (.000)
Cu	8.0 ± 0.2^a	8.1 ± 0.0^a	6.9 ± 0.0^b	76.750 *** (.001)
Fe	40.2 ± 0.5^b	47.8 ± 0.6^a	38.0 ± 0.2^c	330.500*** (.000)
K	4892.9 ± 107.1^a	4789.1 ± 14.0^a	3830.4 ± 56.7^b	296.802 *** (.000)
Mg	3441.8 ± 20.8^b	3667.5 ± 32.1^a	3281.4 ± 33.3^c	95.000 *** (.000)
Mn	10.3 ± 0.0^b	11.9 ± 0.2^a	9.0 ± 0.2^c	314.263 *** (.000)
Mo	0.0 ± 0.0	0.0 ± 0.0	0.0 ± 0.0
Na	3.2 ± 0.0^b	0.0 ± 0.0^c	15.3 ± 0.2^a	10938.250 *** (.000)
P	5196.7 ± 27.7^b	5442.7 ± 42.8^a	4886.5 ± 50.8^c	106.731 *** (.000)
Se	0.0 ± 0.0	0.0 ± 0.0	0.0 ± 0.0
Zn	41.1 ± 0.4^a	42.3 ± 0.4^a	32.2 ± 0.5^b	397.923 *** (.000)

^a All values are expressed as mean ± S.D. of three replicates.

^b *** Significant at p < 0.001, respectively.

Table 2. Measured fatty acid content (g/100g) of raw, roasted, and boiled Sacha inchi samples

	Treatment^a
Element	Raw	Roasting	Boiling	F-value^b (p-value)
Saturated fatty acid	3.3 ± 0.1^a	3.4 ± 0.3^a	2.7 ± 0.1^b	15.250 * (.013)
14:0	0.0 ± 0.0	0.0 ± 0.0	0.0 ± 0.0	3.250 (.145)
16:0	1.9 ± 0.1^ab	2.1 ± 0.2^a	1.6 ± 0.1^b	12.700 * (.019)
18:0	1.4 ± 0.1^a	1.4 ± 0.1^a	1.1 ± 0.1^b	22.750 ** (.007)
Unsaturated fatty acid	49.1 ± 1.7^a	51.6 ± 3.7^a	41.2 ± 0.7^b	17.224 * (.011)
16:1	0.0 ± 0.0^b	0.0 ± 0.0^a	0.0 ± 0.0^c	67.600 ** (.001)
18:1(n-7)	0.3 ± 0.0^ab	0.3 ± 0.0^a	0.2 ± 0.0^b	12.323 * (.019)
18:1(n-9)	3.9 ± 0.1^a	4.1 ± 0.3^a	3.1 ± 0.1^b	28.964 ** (.004)
18:2(n-6)	18.5 ± 0.6^ab	19.3 ± 1.5^a	15.9 ± 0.4^b	10.941 * (.024)
18:3(n-3)	26.3 ± 1.0^a	28.0 ± 2.0^a	21.9 ± 0.2^b	20.927 ** (.008)
Total body fat	52.2 ± 1.8	55.1 ± 4.0	43.8 ± 0.7	14.920 ** (.003)
Crude fat	48.1 ± 0.8	48.7 ± 2.3	43.1 ± 3.4	6.927 * (.022)

^a All values are expressed as mean ± S.D. of three replicates.

^b ** Significant at p < 0.01, respectively.

Table 3. Analyzed physicochemical properties of raw, roasted, and boiled Sacha inchi samples

	Treatment ^a
Element	Raw	Roasting	Boiling	F-value ^b (p-value)
Moisture (%)	12.4 ± 0.1 ^b	10.2 ± 0.8 ^b	21.5 ± 2.2 ^a	49.121 ** (.002)
Hardness (g)	1324.7 ± 42.2 ^b	1448.0 ± 54.8 ^a	1237.6 ± 16.9 ^b	18.890 ** (.009)
Lightness	78.2 ± 0.6 ^a	67.5 ± 0.2 ^b	64.4 ± 1.3 ^c	459.553 *** (.000)
Redness	2.2 ± 0.1 ^b	6.7 ± 0.0 ^a	2.2 ± 0.0 ^b	17959.000 *** (.000)
Yellowness	15.5 ± 0.1^b	19.1 ± 0.0^a	14.0 ± 0.1^c	6139.000 *** (.000)

^a All values are expressed as mean ± S.D. of three replicates.

^b *** Significant at p < 0.001, respectively.