Resumo

DORTA VILLEGAS, Ana Marina  e  CIARFELLA PEREZ, Ana Teresa. Determination of the content of iron, phosphorus, calcium and some antinutritional factors in guapo (Maranta arundinacea) rhizome flour. Saber [online]. 2014, vol.26, n.2, pp.146-152. ISSN 1315-0162.

In order to diversify the use of arrowroot (Maranta arundinacea), as a proposal for the development of composite flours, the flour from its rhizome was studied. It has a good flavor, contains highly digestible starches and has comparable performance characteristics to conventional flours. Due of the novelty of its study, it was considered to analyze the content of Ca, Fe, P, phytic acid, tannins and trypsin inhibitors in the flour to identify nutritional and anti-nutritional properties. To meet the objectives, flour was extracted from the rhizome and the parameters studied were compared with wheat flour. Iron and calcium contents were analyzed by atomic absorption spectrophotometry; phosphorus, phytate and tannins by colorimetry and trypsin inhibitors by enzymatic digestion. The arrowroot flour samples had lower content of iron and phosphorus (72.02, 533.67 mg/ kg, respectively) and higher calcium content (0.43 mg/kg), doubling the value of this metal detected in the wheat product (0.28 mg/kg). Trypsin inhibitors in the rhizome flour had higher inhibitory activity (27.63 TIAmg/g) than wheat flour (3.42 TIAmg/g), but not for phytate (0.0110 and 0.045% in the rhizomel and wheat flour, respectively). Arrowroot flour has high antitrypsin activity, which could be decreased if it is thermally processed. No presence of tannins in the samples was detected. Overall, the product is considered suitable for the preparation of composite flours, seamlessly for extraction, processing, storage and marketing with the help of fortifying and enriching agents.

Palavras-chave : Minerals; trypsin inhibitors; phytic acid.

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