Partial evaluation of Dipteryx lacunifera seed kernel as a nutritional food
Evaluación parcial de la almendra del fruto de Dipteryx lacunifera como alimento nutritivo

Figures & data

Table 1. Weight and measurements of the fruit and seed kernel of D. lacunifera.
Tabla 1. Peso y medidas de la almendra del fruto de D. lacunifera.

Component	Weight (g)	Longitudinal diameter (g)	Transverse diameter (g)	Thickness (cm)
Fruit	15.98 ± 2.96	4.09 ± 0.38	3.53 ± 0.23	2.20 ± 0.28
Kernel	1.03 ± 0.25	2.45 ± 0.22	1.44 ± 0.14	0.58 ± 0.07
Mean values and deviations are expressed as a result of 300 analyses.

Table 2. Proximate analysis of D. lacunifera seed kernel.
Tabla 2. Análisis aproximado de la almendra del fruto de D. lacunifera.

Constituents	%
Moisture	8.25 ± 0.89
Lipid	41.86 ± 1.37
Ash	2.29 ± 0.35
Protein	13.28 ± 0.94
Carbohydrates (by diff.) (%)	34.42 ± 1.12
Mean values and deviations are expressed as a result of the analyses of five lots.

Table 3. Molecular weight and percentage of constituent protein in D. lacunifera seed kernel flour.
Tabla 3. Peso molecular y porcentaje de la proteína constituyente en la harina hecha a base de la almendra del fruto de D. lacunifera.

Molecular weight of different proteins (kDa)	%
97.3	11.8 ± 1.01
83.9	1.9 ± 1.16
69.8	21.9 ± 0.85
57.3	13.5 ± 0.98
39.6	26.3 ± 0.89
33.7	1.6 ± 1.19
31.3	3.5 ± 1.12
25.3	0.4 ± 1.21
18.0	15.6 ± 0.89
14.7	3.8 ± 1.11
11.7	0.4 ± 1.16
7.8	Traces
Mean and standard deviation of three determinations.

Table 4. Amino acids composition of D. lacunifera kernel flour proteins.
Tabla 4. Composición de aminoácidos de las proteínas en la harina hecha a base de la almendra del fruto de D. lacunifera.

Amino acid	Protein (g/kg)	FAO ref. protein (g/kg)
Valine	58.2 ± 0.63	13.0
Leucine	88.7 ± 1.01	19.0
Isoleucine	29.6 ± 0.22	13.0
Threonine	52.0 ± 0.35	9.0
Lysine	66.8 ± 0.34	16.0
Histidine	31.5 ± 0.12	16.0
Phenylalanine + tyrosine	62.8 ± 0.56	19.0
Cysteine + methionine	15.3 ± 0.11	17.0
Total EAA	403.1
Glycine	53.4 ± 0.27
Alanine	60.4 ± 0.34
Serine	50.6 ± 0.71
Aspartic acid	88.0 ± 1.02
Glutamic acid	187.1 ± 1.53
Arginine	71.6 ± 0.47
Proline	61.0 ± 0.72
AT	975.2
E/T (%)	41.34
Mean and standard deviation of three determinations.

Table 5. Tannin content of whole and defatted kernel flours of D. lacunifera.
Tabla 5. Contenido de tannin en harina entera y harina a la que se le eliminó la grasa, hechas a base de la almendra del fruto de D. lacunifera.

Material	Defatted kernel flour (mg/g)
Kernel flour with tegument	18.3 ± 1.14
Kernel flour without tegument	0.63 ± 0.014
Mean values and deviation show the result of three analyses.