Biology and Life Sciences Forum

Editorial

Jump to: Other

3 pages, 154 KB

Open AccessEditorial

Preface of the VI International Conference la ValSe-Food

by Pedro Maldonado-Alvarado, Mauricio Mosquera, Norma Sammán, Laura Mereles, María Carolina Zúñiga-López and Claudia Monika Haros

Biol. Life Sci. Forum 2025, 50(1), 14; https://doi.org/10.3390/blsf2025050014 - 22 Dec 2025

Viewed by 334

Abstract

The VII ValSe-Food Congress (Ibero-American Congress of Valuable Seeds) and the IV CICLA Congress (International Congress on Cereals, Legumes, and Related Crops) were jointly held at the Escuela Politécnica Nacional in Quito, Ecuador, from October 7 to 9, 2025 [...] Full article

(This article belongs to the Proceedings of The VII ValSe-Food Congress (Ibero-American Congress of Valuable Seeds) and the IV CICLA Congress (International Congress on Cereals, Legumes and Related Crops))

Other

Jump to: Editorial

6 pages, 192 KB

Open AccessProceeding Paper

Evaluation of the Physical Properties of a Gluten-Free, Low-Glycemic-Index Mini-Pizza Made from Modified Cassava Starch with Alpha Amylase and Ca Lactate

by Ronald Toapanta, Pável Ordoñez, Valeria Zambrano and Pedro Maldonado-Alvarado

Biol. Life Sci. Forum 2025, 50(1), 1; https://doi.org/10.3390/blsf2025050001 - 28 Oct 2025

Viewed by 678

Abstract

The increasing incidence of metabolic disorders, including diabetes, as well as diseases related to gluten sensitivity, has increased the demand for healthier foods, particularly those with both a low glycemic index and that are gluten-free. However, baked goods of this type of product [...] Read more.

The increasing incidence of metabolic disorders, including diabetes, as well as diseases related to gluten sensitivity, has increased the demand for healthier foods, particularly those with both a low glycemic index and that are gluten-free. However, baked goods of this type of product generally do not have good physical properties. In the present study, specific moisture content maximized studied properties: specific volume, hardness, stickiness and adhesiveness. In addition, small variations in the moisture content of the mini pizzas made from cassava starch modified by alpha amylase and Ca lactate caused the physical parameters studied to vary significantly. On the other hand, strong positive and negative correlations were found between moisture content and the studied physical parameters. Thus, moisture content could be a determining factor in studied pizza’s physical properties and can be a predictor of these properties. The objective of this study was to evaluate the physical properties of a gluten-free, low-glycemic-index mini-pizza made from modified cassava starch with alpha amylase and Ca lactate. Cassava of the INIAP 651 variety grown in Manabí, Ecuador, was used. The starch was extracted, sun-dried, and subsequently modified with alpha-amylase (6 U/g) and Ca lactate (6 mg/g). Water, oil, egg, and salt were added to the resulting modified starch to prepare mini-pizza doughs, which were tested at different moisture levels (39.5, 40.5, 41.5, 42.5, and 43.5%) to evaluate their expansive and textural properties. The evaluation results of the pizza at specific volumes (0.954–1.313 mL/g) showed that the highest value was obtained at 39.5% moisture content. However, the hardness (12.654–23.498 N), stickiness (−0.347–−0.246 N), and adhesiveness (−1.328–−1.547 N·mm) determined the lowest values at 43.5% moisture content. Positive correlations were found between moisture content vs. specific volume, as well as between specific volume vs. stickiness. Likewise, negative correlations were found between moisture content vs. specific volume, hardness and stickiness, as well as between specific volume vs. stickiness. Thus, moisture content could be a determining factor in pizza’s physical properties and can be a predictor of certain properties such as specific volume, hardness, stickiness and adhesiveness. Full article

(This article belongs to the Proceedings of The VII ValSe-Food Congress (Ibero-American Congress of Valuable Seeds) and the IV CICLA Congress (International Congress on Cereals, Legumes and Related Crops))

9 pages, 965 KB

Open AccessProceeding Paper

Revalorization of the Residual Cake from Moringa Seeds as an Alternative Source of Plant-Based Proteins

by Nataly Peña-Gómez, Juan David Escobar-García, Andrea Alonso Álvarez and Claudia Monika Haros

Biol. Life Sci. Forum 2025, 50(1), 2; https://doi.org/10.3390/blsf2025050002 - 31 Oct 2025

Viewed by 1305

Abstract

The residual cake obtained after extracting oil from Moringa oleifera seeds is a promising source of plant-based proteins due to its high content of proteins, dietary fibre and essential minerals. However, its food applications are limited by a strong bitter taste that affects [...] Read more.

The residual cake obtained after extracting oil from Moringa oleifera seeds is a promising source of plant-based proteins due to its high content of proteins, dietary fibre and essential minerals. However, its food applications are limited by a strong bitter taste that affects consumer acceptance and antinutritional compounds that reduce mineral bioavailability such as phytates. This study aimed to evaluate the effect of saline and ethanol treatments of moringa cake—reported in the literature as improving its sensory properties—on its nutritional profile. Proximal composition was determined by gravimetry for moisture, muffle incineration for ash, and solvent extraction with the Randall method for lipids. Protein content was analyzed using the Dumas combustion method. Mineral elements (calcium, iron, zinc, sodium) were quantified by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) and phytates by High-Performance Liquid Chromatography (HPLC). The untreated cake revealed a favourable nutritional profile, mainly due to its protein content, but also contained high phytate levels. Both treatments slightly reduced phytates (5–12%), with saline extraction proving more effective. Nevertheless, mineral loss was observed, while there was a notable increase in sodium in the saline-treated samples. Ethanol treatment, in contrast, led to a statistically marked reduction in residual lipids. Importantly, both treatments diminished the bitter taste, improving sensory acceptability. Although neither method completely eliminated phytates, the overall improvements in protein quality, mineral profile, and sensory properties highlight the potential of moringa residual cake as a valuable ingredient. Thus, it emerges as a sustainable, high-nutritional-value source of plant proteins for the development of innovative food products. Full article

(This article belongs to the Proceedings of The VII ValSe-Food Congress (Ibero-American Congress of Valuable Seeds) and the IV CICLA Congress (International Congress on Cereals, Legumes and Related Crops))

► Show Figures

Figure 1

7 pages, 210 KB

Open AccessProceeding Paper

Improving the Nutritional Quality of Pallar Bean Varieties (Phaseolus lunatus L.) Through the Cooking Process

by Angélica Mariu Mendoza, Elena Villacrés, Luis Alberto Egas, María Belén Quelal and Eduardo Peralta

Biol. Life Sci. Forum 2025, 50(1), 3; https://doi.org/10.3390/blsf2025050003 - 29 Oct 2025

Viewed by 675

Abstract

This study evaluated the effect of two cooking methods on food quality indicators in eight varieties of lima bean (Phaseolus lunatus L.), a species that in its raw state is characterized by high hardness and elevated levels of antinutritional compounds. After washing [...] Read more.

This study evaluated the effect of two cooking methods on food quality indicators in eight varieties of lima bean (Phaseolus lunatus L.), a species that in its raw state is characterized by high hardness and elevated levels of antinutritional compounds. After washing and soaking in distilled water (1:4 grain/water ratio, 3 h), two cooking methods were applied: autoclaving at 121 °C (steam cooking) and boiling in an open system at 91 °C, until reaching a defined hardness endpoint. Both cooking techniques significantly reduced grain hardness, from 2975 to 427.26 kgf in variety V3 (Torta IM. 003 red). Protein content increased up to 33.48% in V5 (Torta IM. 006 cream-black), while protein digestibility reached 89% in V1 (Pallar PE. 001), with steam cooking showing superior results. Likewise, non-nutritional components predominant in raw grains were more effectively reduced by steam cooking. The findings highlight varietal differences in response to processing and confirm steam cooking as the most efficient method to enhance nutritional quality and minimize non-nutritional components in P. lunatus. These results provide relevant insights for improving the use of P. lunatus in human nutrition. Full article

(This article belongs to the Proceedings of The VII ValSe-Food Congress (Ibero-American Congress of Valuable Seeds) and the IV CICLA Congress (International Congress on Cereals, Legumes and Related Crops))

6 pages, 614 KB

Open AccessProceeding Paper

Phenological Stage Determines Quinoa Yield Losses Under Waterlogging

by Santiago C. Vásquez, Marlene Molina-Müller, Layla Murquincho, Katty Loja, Fernando Granja, Mirian Capa-Morocho and Wagner Oviedo

Biol. Life Sci. Forum 2025, 50(1), 4; https://doi.org/10.3390/blsf2025050004 - 3 Nov 2025

Cited by 2 | Viewed by 783

Abstract

Waterlogging is an increasing constraint to crop productivity under climate change, yet information on quinoa’s sensitivity to excess water remains limited. This study aimed to identify the most vulnerable phenological stage of quinoa to waterlogging stress. A greenhouse experiment was conducted using the [...] Read more.

Waterlogging is an increasing constraint to crop productivity under climate change, yet information on quinoa’s sensitivity to excess water remains limited. This study aimed to identify the most vulnerable phenological stage of quinoa to waterlogging stress. A greenhouse experiment was conducted using the variety Tunkahuan, applying waterlogging (12 days) at six growth stages according to the BBCH scale, plus a well-drained control. Growth, chlorophyll content, biomass, yield components, and harvest index were assessed. Waterlogging significantly reduced growth and yield at all stages (p ≤ 0.05). Early vegetative stress reduced canopy cover and chlorophyll, with partial recovery after stress removal, but caused 73% plant mortality at BBCH 25. Reproductive stress, especially at anthesis (BBCH 60–67), was most critical, reducing yield by 71–77% compared to the control due to severe declines in grain number and harvest index. Stress during grain filling caused moderate yield reductions (22–28 g plant⁻¹). We conclude that quinoa is sensitive to waterlogging throughout its development, but anthesis is the most vulnerable stage for irreversible yield loss. These findings highlight the need for breeding programs targeting waterlogging tolerance and improved management practices to minimize flooding risk during flowering. Full article

(This article belongs to the Proceedings of The VII ValSe-Food Congress (Ibero-American Congress of Valuable Seeds) and the IV CICLA Congress (International Congress on Cereals, Legumes and Related Crops))

► Show Figures

Figure 1

6 pages, 366 KB

Open AccessProceeding Paper

Paraguayan Cassava, an Ancestral Legacy: A Study of Its Centesimal and Mineral Composition

by Adecia M. Suárez, Patricia A. Piris, Romina V. Pérez, Amalio R. Mendoza, Laura G. Mereles, Rocio A. Villalba, Adrian M. Escobar and Silvia B. Caballero

Biol. Life Sci. Forum 2025, 50(1), 5; https://doi.org/10.3390/blsf2025050005 - 3 Nov 2025

Viewed by 857

Abstract

Cassava (Manihot esculenta Crantz) is the third highest-yielding source of carbohydrates among the world’s crops. In Paraguay, it is a staple food in the Paraguayan diet and the second source of starch after corn, with high demand. In this study, the percent composition [...] Read more.

Cassava (Manihot esculenta Crantz) is the third highest-yielding source of carbohydrates among the world’s crops. In Paraguay, it is a staple food in the Paraguayan diet and the second source of starch after corn, with high demand. In this study, the percent composition of 12 cassava accessions from the germplasm bank of the Paraguayan Institute of Agricultural Technology was determined. The percent composition was determined in freeze-dried samples using the methodology of the Association of Official Analytical Chemists (AOAC), and carbohydrates were determined by difference. The results highlight that cassava is composed primarily of water and carbohydrates. It is a moderate source of dietary fiber, low in protein, and fat-free. The moisture, protein, ash, and dietary fiber contents differ significantly (p ≤ 0.01) among the cassava samples. The cassava accessions evaluated show significant variations among samples in terms of moisture, protein, ash, and dietary fiber, highlighting their diversity and the potential for differential use in food product improvement and development programs. Full article

(This article belongs to the Proceedings of The VII ValSe-Food Congress (Ibero-American Congress of Valuable Seeds) and the IV CICLA Congress (International Congress on Cereals, Legumes and Related Crops))

► Show Figures

Figure 1

6 pages, 278 KB

Open AccessProceeding Paper

Paraguayan Creole Beans: Nutritional Profile—Preliminary Study

by José Di Natale, Patricia Piris, Cirilo Catalino Tullo-Arguello and Silvia Caballero

Biol. Life Sci. Forum 2025, 50(1), 6; https://doi.org/10.3390/blsf2025050006 - 4 Nov 2025

Viewed by 717

Abstract

Legumes are recognized for their high nutritional value, affordability, wide availability, and multiple health benefits. In Paraguay, nearly 200 varieties of creole beans are preserved. Despite their cultural and agronomic importance, there is little scientific information on their chemical composition in the country. [...] Read more.

Legumes are recognized for their high nutritional value, affordability, wide availability, and multiple health benefits. In Paraguay, nearly 200 varieties of creole beans are preserved. Despite their cultural and agronomic importance, there is little scientific information on their chemical composition in the country. This gap limits their potential use in food security policies and their development as nutraceutical ingredients for the food industry. This study aimed to generate scientific data on the nutritional profile, including macronutrients and macro- and microelements, of three creole bean varieties: Japanese cream, San Francisco, and Speckled. Macronutrient composition and macro- and microelements determinations were performed following AOAC (2000) methodology, while carbohydrate content was determined using the anthrone method of Clegg. The results revealed moisture contents between (10.1–11.4) g/100 g. Carbohydrate content was highest in San Francisco (69.9 g/100 g). This variety also showed superior protein (29.4 g/100 g) and lipid levels (1.83 g/100 g) compared to the others. Regarding minerals (macro and microelements), Speckled presented the highest iron (8.32 mg/100 g) and calcium (80.9 mg/100 g) values, whereas San Francisco contained higher levels of zinc (2.88 mg/100 g) and magnesium (219 mg/100 g). Copper (0.648–0.723 mg/100 g) and manganese (1.93–2.26 mg/100 g) values were consistent across the three varieties. The preliminary study will serve as a basis for providing initial information with a prospect of encouraging its use in new food applications, developing products with nutraceutical properties, promoting technological innovation, and developing healthy products. Full article

(This article belongs to the Proceedings of The VII ValSe-Food Congress (Ibero-American Congress of Valuable Seeds) and the IV CICLA Congress (International Congress on Cereals, Legumes and Related Crops))

► Show Figures

Figure 1

8 pages, 800 KB

Open AccessProceeding Paper

Development of Alginate Capsules with Bioactive Compounds from Lactobacillus plantarum GP108 and Evaluation of Their Effect Against Escherichia coli

by Antonio Xavier Campoverde, Maria Fernanda Rosales, Jonnatan Avilés, Johanna Tacuri, Diego Hernán Montero and René Tejedor

Biol. Life Sci. Forum 2025, 50(1), 7; https://doi.org/10.3390/blsf2025050007 - 5 Nov 2025

Viewed by 606

Abstract

Microbial growth in food represents a public health problem that requires immediate attention. In Ecuador, 8924 cases of foodborne illness (FBD) were reported in 2020, most of them caused by bacteria. It is estimated that Escherichia coli causes 2,801,000 acute illnesses per year [...] Read more.

Microbial growth in food represents a public health problem that requires immediate attention. In Ecuador, 8924 cases of foodborne illness (FBD) were reported in 2020, most of them caused by bacteria. It is estimated that Escherichia coli causes 2,801,000 acute illnesses per year and results in 3890 cases of hemolytic uremic syndrome, 270 cases of end-stage renal disease and 230 deaths. Under this context, in this work, alginate capsules containing bioactive compounds from Lactobacillus plantarum GP108 were developed and their antimicrobial effect against E.coli was measured. The formulation of the capsules was carried out using a completely randomized experimental design with three formulations: maximum, average and minimum. The antimicrobial activity was measured by in vitro tests based on the increase in optical density during 7 days of exposure of E. coli with the capsules. By analysis of variance (ANOVA), it was found that the percentage inhibition of the capsules depended only on the formulation (p-value < 0.05), but not on the number of exposure capsules (p-value > 0.05). Tukey’s test indicated that the average formulation is the best at inhibiting the growth of E. coli, maintaining an average of 11.66% inhibition for 7 days. These findings show that bioactive compounds produced by L. plantarum GP108 encapsulated in alginate could be of potential use for food biopreservation. Full article

(This article belongs to the Proceedings of The VII ValSe-Food Congress (Ibero-American Congress of Valuable Seeds) and the IV CICLA Congress (International Congress on Cereals, Legumes and Related Crops))

► Show Figures

Figure 1

5 pages, 214 KB

Open AccessProceeding Paper

Nutritional Value and Polyphenolic Compounds with Antioxidant Capacity in Plinia peruviana Berries from the Biodiversity of Emboscada, Paraguay

by Lourdes N. Wiszovaty, Silvia B. Caballero and Laura G. Mereles

Biol. Life Sci. Forum 2025, 50(1), 8; https://doi.org/10.3390/blsf2025050008 - 19 Nov 2025

Viewed by 491

Abstract

The Plinia genus comprises an underestimated group of fruit trees native to the neotropics of South and Central America. One such species is Plinia peruviana (Poir.) Govaerts, commonly known as ‘Yvapurú’, which belongs to the Myrtaceae family. Its fruits have high nutraceutical potential [...] Read more.

The Plinia genus comprises an underestimated group of fruit trees native to the neotropics of South and Central America. One such species is Plinia peruviana (Poir.) Govaerts, commonly known as ‘Yvapurú’, which belongs to the Myrtaceae family. Its fruits have high nutraceutical potential and are used in the food and medicinal industries. However, scientific information on its composition and bioactive properties remains limited at the regional level. This study aimed to determine the nutritional composition and antioxidant potential of wild P. peruviana fruits collected in a native forest in Emboscada, Paraguay. Official AOAC methods were employed to analyse the centesimal composition, and the vitamin C content, Total Phenolics Compounds (TPC), and total monomeric anthocyanin (TMA) content were determined in freeze-dried pulp and peel. The main components of whole fruits were total carbohydrates and dietary fibre (12.2 ± 0.7 g/100 g and 9.9 ± 0.8 g/100 g, respectively). The main minerals present were potassium (252 ± 9 mg/100 g), sodium (49 ± 3 mg/100 g), magnesium (46 ± 5 mg/100 g), calcium (21.5 ± 1 mg/100 g) and phosphorus (4.1 ± 0.9 mg/100 g). In terms of antioxidant potential, the peel exhibited higher concentrations of total phenolic compounds (730 ± 5 mg EAG/100 g) and anthocyanins (191 ± 15 mg C3G/100 g) than the pulp (611 ± 13 mg EAG/100 g). These results confirm that P. peruviana fruits have a valuable nutritional profile, providing significant amounts of dietary fibre and essential minerals, as well as high levels of bioactive compounds associated with antioxidant capacity. Using them as a functional food could help prevent chronic diseases and strengthen food security. The study also expands knowledge of Paraguay’s fruit biodiversity and supports the sustainable utilisation of underutilised native species. Full article

(This article belongs to the Proceedings of The VII ValSe-Food Congress (Ibero-American Congress of Valuable Seeds) and the IV CICLA Congress (International Congress on Cereals, Legumes and Related Crops))

5 pages, 378 KB

Open AccessProceeding Paper

Contribution to the Knowledge of Manihot Biodiversity: Study of a Wild Cassava from Paraguay, Manihot takape sp. nov.

by Silvia B. Caballero, Patricia A. Piris, Monserrat N. González, Francisco P. Ferreira, Rocío A. Villalba, Yenny P. González and German C. González

Biol. Life Sci. Forum 2025, 50(1), 9; https://doi.org/10.3390/blsf2025050009 - 20 Nov 2025

Viewed by 469

Abstract

In Paraguay, the genus Manihot is represented by sixteen taxa, six of which are endemic. The study of wild relatives of Manihot has focused on the search for species related to the cultivated variety, with potential for genetic improvement. Manihot takape sp. nov. [...] Read more.

In Paraguay, the genus Manihot is represented by sixteen taxa, six of which are endemic. The study of wild relatives of Manihot has focused on the search for species related to the cultivated variety, with potential for genetic improvement. Manihot takape sp. nov. is a recently described species, so little information is available about its characteristics. The purpose of this study was to evaluate the centesimal composition and morphologically characterize the wild species Manihot takape sp. nov. in order to contribute to the knowledge of the biodiversity of the genus Manihot in Paraguay. The sample was collected in May 2023 in the Boquerón Department, in the Paraguayan Chaco region. The percent composition was determined in freeze-dried samples using the official methods of the Association of Official Analytical Chemists (AOAC); carbohydrates were calculated by difference. For morphological characterization, the weight, length, and diameter of the tubers were measured. The morphology and size of native starch granules were analyzed by means of scanning electron microscopy (SEM) using a ZEISS EVO 15 device (ZEISS, Oberkochen, Germany) with gold plating and high vacuum observation (10,000×). The results showed a high water content (85 g/100 g ± 1) and a low carbohydrate content (20.1 g/100 g ± 0.90), compared to cultivated varieties. Fiber, ash, and protein values were similar to those of other species of the genus. The tubers weighed 110 ± 1 g, measured 6.56 ± 0.31 cm in length, and had a diameter of 5.56 ± 0.12 cm. The starch granules were truncated spherical, with an average size of 12.5 ± 3.0 µm. This study provides valuable information for the conservation and sustainable use of native genetic resources. Full article

(This article belongs to the Proceedings of The VII ValSe-Food Congress (Ibero-American Congress of Valuable Seeds) and the IV CICLA Congress (International Congress on Cereals, Legumes and Related Crops))

► Show Figures

Figure 1

4 pages, 189 KB

Open AccessProceeding Paper

Production System Influences on the Quality of Moringa oleifera Seed Oil: A Nutritional and Functional Analysis

by Eva Coronel, Laura Mereles, Maria Carvajal, Patricia Ruiz, Rocío Villalba, Adecia Suárez and Silvia Caballero

Biol. Life Sci. Forum 2025, 50(1), 10; https://doi.org/10.3390/blsf2025050010 - 21 Nov 2025

Viewed by 538

Abstract

Moringa oleifera is a plant species well known for its high nutritional and functional value, whose seeds are a source of oil rich in Unsaturated Fatty Acids (UFAs), especially oleic acid. The quality of this oil can be influenced by agroecological conditions and [...] Read more.

Moringa oleifera is a plant species well known for its high nutritional and functional value, whose seeds are a source of oil rich in Unsaturated Fatty Acids (UFAs), especially oleic acid. The quality of this oil can be influenced by agroecological conditions and the production system. Currently, there is little information about the nutritional profile of this species of seeds harvested in Paraguay, and therefore, its use among the regional population is limited. The objective of this present study was to compare the fatty acid profile and nutritional indices of Moringa oleifera seed oil from an organic crop and backyard agriculture. Analysis was performed using gas chromatography, and indicators such as the UFA/SFA (Saturated Fatty Acid) ratio, oxidisability index (OI), oxidative stability (OS), atherogenic index (AI), thrombogenic index (TI), and unsaturation index (DBI) were calculated. Differences between groups were analysed using Student’s t-test (p < 0.05). The results revealed statistically significant differences between the evaluated samples. The oil from backyard agriculture seeds presented a lower proportion of SFA (20.62% vs. 22.64%), with marked differences in palmitic (C16:0), stearic (C18:0), and arachidic (C20:0) acid contents. In contrast, it showed a higher content of UFA (77.21%), including a significantly higher content of oleic acid (74.77%) and eicosanoic (C20:1) and linoleic acids (C18:2). Higher values of the UFA/SFA ratio (3.74), OS (119.25) and DBI (78.17) were also observed in these samples. Furthermore, the AI was lower in the oil from backyard agriculture seeds (0.13), reinforcing its heart-healthy profile. In conclusion, the seeds used in backyard agriculture produced an oil with a healthier and more stable lipid composition. These characteristics mean that Moringa oleifera seed oil from backyard agriculture can contribute to food and nutritional security in family farming, with a focus on preventing cardiovascular disease. Full article

(This article belongs to the Proceedings of The VII ValSe-Food Congress (Ibero-American Congress of Valuable Seeds) and the IV CICLA Congress (International Congress on Cereals, Legumes and Related Crops))

6 pages, 785 KB

Open AccessProceeding Paper

A Comprehensive Characterisation of Mezquite Seeds “Algarroba” as a Source of Galactomannans of Interest to the Food Industry

by Rocío Villalba, Laura Candia, Anicia Gaona, Patricia Piris, Silvia Caballero and Laura Mereles

Biol. Life Sci. Forum 2025, 50(1), 11; https://doi.org/10.3390/blsf2025050011 - 21 Nov 2025

Viewed by 447

Abstract

The mezquite “algarroba” fruit, produced by species of the Neltuma genus in the Gran Chaco Americano region, has historically been used by indigenous communities to produce flour. In Paraguay, the value chain surrounding it is still in its infancy, but there is growing [...] Read more.

The mezquite “algarroba” fruit, produced by species of the Neltuma genus in the Gran Chaco Americano region, has historically been used by indigenous communities to produce flour. In Paraguay, the value chain surrounding it is still in its infancy, but there is growing interest in its full utilisation. The seeds, which are commonly discarded as biowaste, contain galactomannans with technological properties that make them a potential natural alternative to commercial hydrocolloids. This study aimed to characterise the physical properties and chemical composition of Neltuma chilensis seeds from the Paraguayan Chaco and evaluate their potential as a source of dietary fibre and galactomannans. Physical parameters (weight, dimensions and colour) as well as moisture content, protein, lipid, dietary fibre and mineral content were determined using official methods (AOAC). Available carbohydrates, total sugars and caloric value were also quantified. Galactomannans were extracted with isopropanol using two treatments. Mannose and galactose were quantified using liquid chromatography with a refractive index detector (HPLC/RID). The results revealed high levels of dietary fibre (47.39 ± 2.25 g/100 g) and protein (27.55 ± 2.92 g/100 g) in the seeds, as well as notable concentrations of phosphorus, potassium, and magnesium. No statistically significant differences were observed in the mannose/galactose ratio (1.38 ± 0.02) between the treatments used (p < 0.05). Beyond their composition, the technological potential of these seeds supports their use in functional foods that could contribute to digestive and metabolic health. This work provides novel evidence for the revaluation of this traditionally underutilised by-product, in line with strategies for functional nutrition, waste reduction, and the development of a sustainable bioeconomy in the Paraguayan Chaco. Full article

(This article belongs to the Proceedings of The VII ValSe-Food Congress (Ibero-American Congress of Valuable Seeds) and the IV CICLA Congress (International Congress on Cereals, Legumes and Related Crops))

► Show Figures

Figure 1

6 pages, 204 KB

Open AccessProceeding Paper

Technologies for Adding Value to Andean Maize Production in the Province of Jujuy, Argentina

by Norma C. Samman, Cristina N. Segundo, Natalia Dominguez, Rita Miranda, Manuel O. Lobo and María Alejandra Gimenez

Biol. Life Sci. Forum 2025, 50(1), 12; https://doi.org/10.3390/blsf2025050012 - 25 Nov 2025

Viewed by 606

Abstract

Andean maize (Zea mays), originating from its wild ancestor, teosinte (Zea mays ssp. parviglumis) in Mexico, has been crucial to the development of diverse civilizations. There are no records of wild maize in northwestern Argentina; the earliest are microfossils found [...] Read more.

Andean maize (Zea mays), originating from its wild ancestor, teosinte (Zea mays ssp. parviglumis) in Mexico, has been crucial to the development of diverse civilizations. There are no records of wild maize in northwestern Argentina; the earliest are microfossils found in grinding tools, dating between 3000 and 2600 BC. Jujuy has the greatest number of Andean maize varieties due to its favorable agro-ecological conditions. However, maize is primarily marketed as grain, which limits its use. Revaluing ancestral technologies such as roasting, nixtamalization, and fermentation, alongside modern methods like extrusion, is crucial for enhancing the techno-functional properties of these native grains and preventing biodiversity loss. This study aims to enhance regional maize production, adding value by applying scientific knowledge that supports the development of healthy foods, preserving their original quality, and contributing to the conservation of biodiversity. This initiative seeks to improve the quality of life of the regional population and reinforce its cultural identity. Full article

(This article belongs to the Proceedings of The VII ValSe-Food Congress (Ibero-American Congress of Valuable Seeds) and the IV CICLA Congress (International Congress on Cereals, Legumes and Related Crops))

4 pages, 201 KB

Open AccessProceeding Paper

Biodiverse Neltuma spp. Pod Flours from the Paraguayan Chaco as Ancestral Sources of Mineral

by Rocio Villalba, Adrian Escobar, Eva Coronel, Silvia Caballero, Patricia Piris and Laura Mereles

Biol. Life Sci. Forum 2025, 50(1), 13; https://doi.org/10.3390/blsf2025050013 - 8 Dec 2025

Viewed by 343

Abstract

One of the main uses of carob pods ‘algarroba’ (Neltuma spp.) is flour for direct human consumption in indigenous and rural populations of the Gran Chaco. The flour contains antioxidant compounds such as anthocyanins, flavonoids and alkaloids, the concentrations of which can [...] Read more.

One of the main uses of carob pods ‘algarroba’ (Neltuma spp.) is flour for direct human consumption in indigenous and rural populations of the Gran Chaco. The flour contains antioxidant compounds such as anthocyanins, flavonoids and alkaloids, the concentrations of which can vary according to environmental and genetic factors of the species. This ancestral food is an excellent nutritional alternative as a gluten-free ingredient with antioxidant potential for various culinary preparations. Minerals have essential functions in the human body, so a balanced diet is key to ensuring adequate intake. The composition of carob beans from the Paraguayan Chaco has been little explored in terms of their mineral nutrient content. The aim of this study was to determine the Fe, Cu, Zn and Mn content of carob meal from different species of Neltuma spp. From the Paraguayan Chaco. The mineral elements were determined by atomic absorption spectrometry using official AOAC (2000) methods. Of the samples analysed, N. ruscifolia carob flour had the highest content of Zn (2.2 ± 0.8 mg/100 g), Mn (1.6 ± 0.1 mg/100 g) and Cu (1.5 ± 0.4 mg/100 g). N. nigra and N. alba flour showed higher Fe contents (4 ± 2 and 3 ± 2 mg/100 g, respectively). Consumption of 100 g of P. ruscifolia and P. nigra meal would cover up to 100% of the Recommended Daily Intake (RDI) for Cu and 55–72% of the RDI for Mn. This implies that carob-based foods from Paraguayan Chaco species could have a protective role against oxidative stress if incorporated as functional foods, as well as representing a natural and bioavailable source of antioxidant minerals, which is especially valuable in diets of vulnerable populations with deficiencies or increased requirements, such as in pregnancy, ageing, or chronic diseases. Full article

(This article belongs to the Proceedings of The VII ValSe-Food Congress (Ibero-American Congress of Valuable Seeds) and the IV CICLA Congress (International Congress on Cereals, Legumes and Related Crops))

Journal Menu

Journal Browser

Biol. Life Sci. Forum, 2025, ValSe & CICLA 2025

The VII ValSe-Food Congress (Ibero-American Congress of Valuable Seeds) and the IV CICLA Congress (International Congress on Cereals, Legumes and Related Crops)

Editorial

Other

Further Information

Guidelines

MDPI Initiatives

Follow MDPI