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66 PRINCIPES 36 [Vor. Principes,36(2), 1992, pp. 66 69 Pejibaye Palm Fruit Contribution to Human Nutrition A. Brenco Mrrzrnn, M. Monrnno Ceueos, FnnNANlEz PTEDRA AND Mone-Unpi* M. J. Costa Rican Institute of Research and Ed,ucation Health and Nutrition, of *School Box 4. Tres Rtos. Costa Rica and of Biology, Uniaersity of Costa Rica, San Costa Rrca Jos6, respectively. The fat is semisolid at Many tropical fruits and vegetables are 9.77o, fatty well room temperature, since 36% of the not known in the temperate countries, and 647o unsaturated nor do they receive the attention they acids are saturated (497o and 15% poly- in their native countries. monounsaturated deserve Among one great unsaturated). A polyunsaturated index them-and with a potential-is the pejibaye palm (Bactris gasipaes (P/S) between 1.0 and 2.2 and a high Kunth), also known as peach The monounsaturated fatty acid content are palm. fruit of this palm can as factors that reduce the risk of cardiovas- be used a cereal (Ernest for human consumption cular disease and Cleeman 1988, and has high food Krist-Etherton I9BB); even values for some nutrients. though peji- fruit a low (0.43) The pejibaye palm has been cultivated baye pulp has P,/S half and its fruit prepared for food in different of its fat is monounsaturated. ways since pre-Columbian ash is times in some One third of the pejibaye pulp regions of Bolivia, Brazil, (229 t 4 mg%). Colombia, Costa composed of potassium Rica, Ecuador, nutritional value, such Guayanas, Honduras, Nic- Other minerals of aragua, Panam6, Perri, Trinidad, magnesium, and iron have val- and Ven- as calcium, + + 16.6 4.I ezuela. There is evidence that some of I5.3 3.9 mgTo, during ues historical periods it mgTo + 0.0 mgTo respectively in was the main dietary and 0.8 staple of a number fruit. content is very low of indian tribes. At the fresh Sodium (3.7 + of the first class fruit 0.2 mg%). Chemical analyses present, is popular and acceptable nutrients were done on cooked fruit highly as a between-meal snack these used was of the and the lower quality-which represents pulp and the methodology Analytical Chemists around one third ofthe production in Costa Association of Official Rica-is used as animal feed. 1975 for proximal constituents, minerals and fatty "Dietary Although there is great variability in the acids. fiber" analysis chemical composition was estimated as neutral detergent fiber of the fruits among (Vega by the Van Soest method modified and within the many landraces known by Mon- (1982). geau The starch 1986, Mora-Urpi and Clement 1988) was estimated the average result of three native colorimetrically by the Nielsen method Costa Rican (Tucurrique, (1943). Details pejibaye populations San of the preparation and (Fern6ndez analysis can (1988). Carlos and Gu6piles) 1988) be found in Fernindez indicates that 58.5 + is less 05% of the edible Vitamin content in pejibaye pulp (mesocarp) + portion is water, but this does 34.2 0.6% than I7o of its dry weight, is ash. Carbohydrate composition is unimpor- "dietary is vari- not mean that its contribution able, as starch and fiber" of the content tant. This fruit is famous because ranges between 19.2-30.2% and 5.3- present, amount of vitamin A precursors FRUIT 67 ET AL.: PEJIBAYE METZLER r9921 per content retinol and l. Energy Adequocy Table tortilla, white of pejibaye corn unit fruit, 80 and raw cl,rrot. bread !noulr wheat fficniro Energy Retinol Edible food unit (Kcal) (pg) (34 g) 66 228 medium Pejibaye, 4l 0.9 tortilla (I8 g) Corn (32 g) 9l zefo bread White wheat (?4 30 2,368 Carrot, mediu'm g) indicates that Figure 1 age was estimated. just size of one medium the consumption contributes g or 34 g edible fruit 50 total retinol's respective 3O% and76% of their vitamin C's of their 6O7o 40% and RDA. Pro- Fe Vil. 81 82 Mt. Nio- CoF RDA. tein A Ccin ories The consumption of more than one which is common of the nutrients fruit-four, for example, l. Nutrient adequacy percentage of one medium by the daily consumption provided in adults-contributes 87o of their calo- and (approx. g for adults preschool fruit 34 edible) 47o of the 47o of the calcium, children. ries, protein, I27o iron, I20% of the retinol, B7o of 82, 160% of the although values vary considerably accord- vitamin Bl, 247a of the the niacin's RDA. ing to genotype. Blanco et al. (1990a) vitamin C and l27o of evaluated four of them, two from Costa Because the pejibaye fruit is rich in Rica and two from Colombia, for biological starch it can be used as a cereal. A well Rica is to availability of carotenoids in retinol by the known food practice in Costa "tortilla" corn for peji- depletion-repletion method. The results substitute bread or to accompany just fruit, when in season demonstrated that the consumption of baye content comparison of the caloric one fruit from three of those genotypes meals. A (see of three staples Table l) indi- satisfies the recommended adult daily these allowance of vitamin A. As for the remain- cates that it is superior to tortillas, and wheat white bread. ing genotype, seven fruits were required. carrots, but lower than rich in oil Another vitamin that is present in sig- However, varieties of pejibaye value than bread. have a higher caloric nificant quantities in pejibaye is ascorbic will is that they acid. The average value in raw fruits is 35 The signiflcance of these data of pejibaye as a common mg% (Wt Leung and Flores 196l). But stress the value the estimation of vitamin C in cooked and source of energy. retinol precur- in the tropics made since cook- Although stored fruit still has to be there is a high fre- ing of pejibaye is indispensable and this is sors are abundant, vitamin A. The in deficient of diets a water soluble thermolabile compound. quency would with pejibaye of cereals Based on the uncooked pejibaye anal- substitution this prob- that show the populations ysis (later adjustments according to com- benefit in Costa Rica vitamin For example, plete results on cooked material have to Iem. the aver- in nutrient most deficient be done) and the recommended dietary A is the (Ministerio l986). Table Salud allowances (RDA) (Menchri 1973, Asp age diet de in pejibaye retinol contents the pre-school I compares men and for adult lgBB) where of white children, the nutrient adequacy percent- and white corn tortilla with that 68 PRINCIPES 36 [Vor. (fresh Table 2. Chernical contposition of basis of 100 pejibaye g). f.our* Energy, cal 4I3.5 Vitamin 82, mg 0.3 Humidity, g t2.o Vitamin mg 62.2 C, Protein, g 3.8 Niacin, mg 2.5 Fat, g 8.9 Iron, mg 6.1 Ash, g I.3 mg 10.9 Calcium, Crude fiber, g 2.r Sodium, mg 2.7 g** Potassium, mg 162.4 Carbohydrates, 72.1 Vitamin A, pg eq mg I 1.7 t.2 Magnesium, Vitamin BI, g 0.I Zinc, mg 2.r * Values calculated from fresh pejibaye. ** Carbohydrates by difference. bread and carrot, the last being a well tribution of a of a recipe portion pejibaye known source of vitamin A precursors. is shown in Table 3. Pejibaye fruit mesocarp can be made Obviously pejibaye fruit is not a com- into a flour for human and animal feeding. plete food. Mineral and protein content Flour has a lower water content than raw represent limiting factors at the present improved material, 10-12% against 5B7o respec- time. The protein amount can be nutrient in future cultivars, since there tively, consequently density almost considerably doubles. Estimated flour chemical com- are genotypes that produce up to lB% position is shown in Table 2. protein of the dry weight of the fruit (Vega In order to promote the use of the peji- 1986). In nutritional advantages baye fruit as a regular component of the conclusion the fruit could be summarized diet in Costa Rica and other tropical Latin of the pejibaye American countries, a booklet (Blanco et in the following points: was al. I9906) written containing a num- l. Rich energy source. ber of recipes that were developed taking A into consideration feeding habits, cost, 2. Rich in vitamin precursors. "dietary nutritional value, organoleptic aspects and 3. A source of fiber." C. rural food availability. The nutritional con- 4. Rich in vitamin fatty acids 5. Medium monounsaturated source. Table 3. nutrie^nt adequacy (when .Daily 6. Poor in sodium salt not added) percentaget per portionz of tuna-peji- and rich in potassium. baye "Picadillo." 7. Rich in complex carbohydrates, there- Nutrient adequacy fore low in simple sugars. Nutritional component (%) 8. Forms part of the feeding habits of many areas from Honduras to Bolivia. Energy Protein 5.2 Lrrenerunr Clrno Calcium 2.9 Iron 1t AssocIATIoN oF OFFICIAL ANALYTICAL Retinol 18.5 CHnuIsrs. Thiamin 4.5 1975. (I2th ed.) Official Method of Analysis Riboflavin 6.2 of the ADAC. ADAC, Washington. Niacin 8.6 AsP, N. 1988. Workshop on analysis of dietary Vitamin C 90.9 fibre and starch in food samrles. Instituto de y r Daily nutrient : nutrici6n de Centro Am6rica Panam6, Gua- % adequacy temala City, Guatemala. amount of nutrient,/portion X IOO. BLANco, A., Muftoz, L. el{l V. Ganrr.t. 1992. Contenido y disponibilidad de los car- l8 year biol6gica 2 : man RDA Portion size grams. otenoides de (Bactris 98 pejibaye gasipaes), como r9921 METZLER ET AL.: PEJIBAYE FRUIT 69 fuente de vitamina A. Archivos Latinoamerica- MoNGEAU, R. eNr R. BRassenl. 1982. Deter- nos de Nutrici6n. 26 In Press. detergent fiber in breakfast p. mination of neutral er. cellulose and lig- A. nr 19906. Aorovechemos nuestros hemicellulose, cereal pentose, (26 formas difeienres de consumir el Food 5c.47(2\:150-155. pejibayes nin. J. pejibaye). Mimeograph. 85 p. MoRA-URpi, eNo C. R. CrelrrNr. I988. Races J. of found in the eno 1988. Reducing high and populations peach palm ERNEST, N. Crnruei,l. J. Basin. 1n; R. Clement and L. Coradin blood cholesterol levels: recommendations from Amazon C. (eds.). report on (Bactris ga- Program. Final peach palm the National Cholesterol Education J. germplasm Manaus, Educ. 20(l\: 23-29. srpaes H.B.K.) bank. pp. Nutr. FrnnAxltz, M. 1988. las 78-94. Definici6n de caracte- y risticas de cuatro NTELSEN, R. Cr-rlmNr, L. CoRADIN. 1943. quimico-nutricionales pobla- J.,'C. (Bactris of starch. Analyst l5(3): ciones de pejibaye gasipaes H.B.K.). Rapid determination M.S. Thesis, University of Costa Rica. 83 p. t76-179. KRIST-ETHERToN, P. M. 1988. Beneficial of Wu LEUNG, W. AND Fronns. 196I. Tabla de effect J. Alimentos uso en Am6rica monounsaturated oils on lipids. Nutr. Composici6n de para plasma J. Printing Office, Washing- Educ. 20(l): 529. Latina. Government Mrncr(r, M. T. rr er. 1973. Recomendaciones ton, D.C. 132 p. diarias Centro Am6rica y Pan- diet6ticas para Vnc,t, nr er. 1986. Aprovechamiento industrial F. INCAP. Guatemala. 25 p. (Bactris am6. de gasipaes H.B.K.). Centro pejibaye MrNrsrERIo nn Seruo, DEp,lRreurNto on de Investigaciones en Productos Naturales, de NurRIcI6N. 1986. Encuenta Nacional Rica. p. Universidad de Costa 300 Diet6tica I 982. Litografia Nutrici6n-Evaluaci6n L6pez Tercero. Costa Rica. 52 p. BOOKSTORE (Conttnued page 65) from (Postage Pllus or rxe NontneRN TeRRrroRY PALM PAPERS Included) (A. (AusrRALtA) White, 1988, 41 pp., A New PnrrcxlRorl FRoM KAUA'I, 2I photographs, some color) 5.95 (Reprint R. HAwAf'f from Principes, PALMS FoR THE HoME AND GARDEN 2.00 W. 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