Resumo

ESPINOZA-CORDOVA, Gaby; ROJAS, Rosario  e  ESPINOZA-MONTESINOS, Francisco. Proximal chemical analysis of grains and Pajuro flour (Erythrina edulis) to make protein drinks. Rev. Inv. Cs. Agro. y Vet. [online]. 2021, vol.5, n.14, pp.297-318.  Epub 31-Ago-2021. ISSN 2664-0902.  https://doi.org/10.33996/revistaalfa.v5i14.119.

This work contributes to making Pajuro from Oxapampa known as a good source of vegetable protein in order to promote its consumption and help reduce the levels of malnutrition in the population. The objective of this research is to know the chemical-proximal composition of the Pajuro grains and flour from the province of Oxapampa and, based on the latter, to propose the elaboration of a protein drink with a chocolate flavor tasted and evaluated by an untrained tasting panel. The methodology used was of an experimental design, of a pre-experimental type with a case study level with a single measurement. As a conclusion, it was determined that Pajuro grains (Erythrina edulis) and its flour on a dry basis are composed of carbohydrates, proteins, ashes, fiber and fat, and are rich in trace elements and macrominerals that are beneficial for people.

Palavras-chave : Chemical-proximal analysis; protein drink; Erythrina edulis; flour; legume; Pajuro; proteins.

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