Background:

Cold extraction of sacha inchi oil presents low yield, generating approximately 60% solid residual remnants, which contain a variety of fats and high levels of protein.

Objective:

Evaluate porridge formulations made with the solid remnants left from the oil extraction of sacha inchi flour (HTSI).

Materials and Methods:

HTSI was obtained using the solids as dough, then conditioning, grinding, and sieving. The resultant product was then incorporated into a porridge formulation by substitution with corn flour at 0%, 25% and 50%. The formulations were evaluated using physical chemistry, microbiology, and rheology, and additionally were evaluated sensorially in panel with adults aged 45+ years.

Results:

HTSI is suitable for human consumption, and is a good source of protein, calcium and omega 3 fatty acids. The porridge formulations presented microbiological quality levels and were sensorially accepted by panel participants. Formulation with 50% substitution of cornstarch by HTSI is a liquid, and provides 2.3% less energy, 16.3% less carbohydrates, 1.4% more fat and 90.7% more protein than a portion of the traditional product.

Conclusions:

HTSI can be used in dietary plans to provide a high quality protein.

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