Abstract

ARANGO BEDOYA, Oscar et al. Obtaining a protein extract from chachafruto flour (Erythrina edulis). Univ. Salud [online]. 2012, vol.14, n.2, pp.161-167. ISSN 0124-7107.

Chachafruto (Erythrina edulis) is a leguminous plant with a wide range of uses, from the human diet (seeds), animal diet (forage) to the recovery of nitrogen content of the soil. Its principal function is related to the food security due to its high content of proteins, plus vitamins and minerals. In this research, the extraction yield of protein from chachafruto seeds flour was studied through the method of solvent extraction. The effect of the factors flour-solvent relation and dissolution time were analyzed. Protein analysis was conducted through the Kjeldahl method. In the chachafruto flour 8.37% of humidity and 18.4% of protein were obtained. According to their level of solubility in different solvents, the major fractions obtained in the flour protein were glutelins and albumins. The relationship flour-solvent and the dissolution time had significant effects (P < 0.001) in the extraction yield. The maximum 62% yield was obtained with a time of 60 min and a relationship of flour-solvent of 1:40. The results showed that it is possible to obtain high-value proteins from the chachafruto seeds, which could have multiple functions in the food industry.

Keywords : Erytrina edulis; protein.

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