Palabras clave
Fermentación
Hidrotérmico
levadura
alimento para peces
Cómo citar
Métricas de PLUMX
Resumen
En este estudio se evaluó en el efecto de una fermentación en estado sólido en una harina desgrasada de Jatropha curcas con y sin tratamiento hidrotérmico utilizando Saccharomyces cerevisiae (6 × 109 UFC/g) y fueron incubadas durante 24, 72 y 144 h a 36°C. El contenido de antinutrientes se determinaron por métodos espectrofotométricos, por cromatografía de capa fina de alta resolución se evaluó el contenido de ésteres de forbol y la composición nutrimental por análisis proximal. Se empleó un diseño bifactorial (tipo de tratamiento y tiempo de fermentación) con variables de respuesta del contenido de fitatos, saponinas, ésteres de forbol y contenido nutrimental. La harina que tuvo las características de nuestro interés fue la que solamente se fermentó a 144 h sin tratamiento hidrotérmico debido a que presentó una reducción significativa del 74% de fitatos, 51% de saponinas, además de que no se detectaron ésteres de forbol. El contenido de proteínas y cenizas (44.50 y 12.52%, respectivamente) no tuvo cambios significativos. Además, se observó una disminución en el contenido de grasa y fibra de 15.84 a 13.21% y de 9.29 a 5.54%, respectivamente. Por lo tanto, se recomienda esta harina para implementarse en una dieta balanceada para tilapias del Nilo.
Citas
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