Development of a Nutritional Drink Based on Kurugua Wholemeal Flour as a Source of Minerals and Amino Acids

Abstract

Adequate intake of mineral nutrients and amino acids is essential for nutrition in the Western diet, where deficiencies of minerals such as Zn, Fe, and good quality proteins are highly prevalent in vulnerable populations in Latin America and the Caribbean (LAC). The aim of the present study was to evaluate the mineral and amino acid content of Kurugua (KWF) wholemeal flour and a derived product (9% K w/v, 0.8% chia oil (w/v), and 1% sweetener v/v). Proteins were analyzed by Microkjeldhal, minerals Na, K, P, Ca, Mg, Zn, Cu, Mn, and Fe by AOAC, and amino acid profile by HPLC-DAD methods. KWF presented a high content of Mg and Zn (207.63 ± 5.27 and 15.76 ± 0.04 mg/100 g, respectively). A KWF-based drink provides 5.05 mg Zn/100 g, equivalent to 46% of the recommended daily intake (RDI) in a 200 mL serving of the beverage. Amino acids (glutamic acid + glutamine) and (aspartic acid + asparagine) were the most abundant in KWF (112.2 and 245 mg of aa/g protein, respectively), with 18.0% of total protein. A serving of KWF-based drink contains about 3.02 g of protein and the essential amino acids Hys, Val, Met, Phe, Ile, Leu, and Lys (31.6, 213, 198, 89.3, 186, 3.7, and 194.3 mg AA/200 mL, respectively). The ready-to-drink Kurugua drink takes full advantage of the wholemeal flour of an indigenous fruit such as Kurugua, providing a source of zinc and an adequate amount of essential amino acids and expanding the supply of healthy products within the framework of food safety.

Keywords

• <i>Sicana odorifera</i>
• kurugua
• amino acids
• minerals
• zinc