Avaliação da qualidade nutricional do resíduo de fermentação de batata (Solanum tuberosum L.) na resposta biológica em ratos

• Autor(a) principal: Patias, Luciana Dapieve
• Data de Publicação: 2008
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Manancial - Repositório Digital da UFSM
• Texto Completo: http://repositorio.ufsm.br/handle/1/5652
• topic: Solanum tuberosum; Resíduo de fermentação; Composição centesimal; Efeitos biológicos; Solanum tuberosum; Fermentation residue; Centesimal composition; Biological effects; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS

Potato (Solanum tuberosum L.) has been more and more used as a dietary source, mainly in developing countries. It is the fourth most important crop in the world, right after wheat, rice and corn. In Brazil, it is one of the most important vegetables being produced in large scale. Such tuber root, however, has been presenting trading hindrance, which imply economic losses. In this context, a way to use the exceeding raw material was applying that to the production of ethanol. The following study aimed at determining the centesimal composition of the potato tuber in natura to be used in the distillation process for ethanol production, as well as the solid residue resulting from the fermentation of the tubers, and to evaluate the effect of different levels of dietary fiber replacement in a standard diet by the solid residue of the potato in rat biological response. Centesimal composition was assessed in accordance with AOAC (2000). Wistar rats were used for the biological evaluation. They were feed with four different rations which composed their treatment, in accordance with AIN-93 recommendations; all of them at equivalent amounts of proteins, fats, vitamins, minerals and total carbohydrates; even though different concerning level of solid residue replacement in potato tubers. The animals went through a 5-day adaptation period. Throughout the experimental period (23 days), data and samples were obtained to determine the consumption, weight gain, food efficiency ratio (FER), liver weight, epididymal fat weight, moisture, feces pH, fecal nitrogen excretion; in addition to blood for the analyses of triglycerides, total cholesterol, HDL cholesterol and total proteins. It was feasible, from the obtained results, to conclusion that the in natura potato tubers had a centesimal composition compatible with date fron literature, except for some variations. The residue presented a nutritional relevant centesimal composition, with 8,22% of protein, 16,71% dietary fiber, 62,79% carbohydrates and 287,91 Kcal. The biological effects observed in the paper suggest that the solid residue from the fermentation of potato tuber may be used as nutrient source, replacing the dietary fiber fraction of a AIN-93 standard diet, without damage to the development of rats, as well as the biochemical parameters; however, it would be early to state that this is appropriate for human feeding, since the complementation with some researches, which started being conducted here, would be relevant for more specific conclusions.