Sacha inchi (Lupinus mutabilis) This plant has its origins (about 3,000 years ago) in the Amazon, having its biggest production and being native to the Peruvian jungle, where we can find it in the wild.
Likewise, the Peruvian Ministry of Agriculture and Irrigation (MINAGRI) recommends the consumption of this ancient seed to improve the diet of children, young and adults. Sacha inchi flour can be considered a good source of protein, calcium and omega 3 fatty acids, naturally cholesterol-free, low in saturated fat and carbohydrates.
WHAT TYPE OF PROTEIN DOES SACHA INCHI HAVE?
Sacha Inchi flour contains considerably higher protein than that reported in flaxseed, flaxseed meal and other common cereals such as wheat, barley, corn, rice, oilseeds such as soybean, canola, peanut. With a protein content of 64.136 % it can be incorporated to enrich food matrices, highlighting that it is a good source of protein.
HOW CAN IT BE HARNESSED IN THE FOOD INDUSTRY?
Sacha inchi flour can be used to enrich food products such as cookies, bread, nutritional beverages and protein concentrates. Its high protein content and nutritional profile make it valuable in the food industry.
OMEGAS 3, 6 Y 9
Sacha inchi is an exceptional source of alpha-linolenic acid (ALA), a type of omega-3 fatty acid. These fatty acids are known for their ability to reduce levels of LDL cholesterol, the so-called “bad cholesterol”, in the blood.
¿LOS SUPLEMENTOS DE SACHA INCHI SON IMPORTANTES?
Yes, they help you to concentrate their nutrients in a faster and easier way, you can find them in the form of capsules or oils.
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Bibliographical References
- Chirinos O., Adachi L.; Calderón F., Díaz R.; Larrea L., Mucha G.; Roque L. Exportación de aceite de sacha inchi al mercado de Estados Unidos. – Lima : Universidad ESAN. 2009. – 172 p. – (Serie Gerencia Global ; 16)
- Goyal, A., Tanwar, B., Kumar Sihag, M., & Sharma, V. (2022). Sacha inchi (Plukenetia volubilis L.): An emerging source of nutrients, omega-3 fatty acid and phytochemicals. Food