Utilization of Guarango (Caesalpinia spinosa) in the Province of Loja

Abstract

Abstract Guarango (Caesalpinia spinosa) was studied in different parts of Loja province, mainly Loja, Catamayo, Gonzanamá, and Paltas, to use this species in the food and chemical industries because many studies in our country show that this species is not correctly used. It started with studies of the yields according to the place and time of recollection, after which the correct treatment was found, like the kind of grinding to optimize the handling of the sample, the chemical determination (tannins) in the pod, and its bromatological characteristics (moisture, fat, and protein). The chemical determination of tannins was done through titration of a macerated pod using carmine indigo and KMnO4 to 0,1 N, while bromatological determination with moisture, fat, and protein was applied using the standard methods of AOAC 7003, AOAC 7.056 y AOAC 47.021, respectively. In these results, it was found that there is little variability in experiments of percent of integument, endosperm, and germ, while in experiments of moisture, the amount of pod and seeds had significant differences. In addition, the percentage of tannins was excellent for use in the leather industry. While the germen had qualities of a good food supplement due to its high fat and protein content and low moisture. Finally, a method of extraction of the guarango parts could be designed that can be easily replicable by farmers. Based on the results, we can conclude that it is possible to establish ventures with guarango (C. spinosa) due to the remarkable properties of this species in food, textiles, and other industries.

Keywords

• caesalpinia spinosa, guarango, pod, germ, used.