Proximal and mineral composition analysis of castilla squash seeds (C. moschata), green pea (P. sativum) and green bean (P. vulgaris) for use in 4.0 Agribusiness

Abstract

Objective: To determine the proximal and mineral composition analysis of of castilla squash seeds (C. moschata), green pea (P. sativum) and pinto saltillo green bean (P. vulgaris).

Design/methodology/approach: The contents of macronutrients (carbohydrates, fats, crude fiber, protein, and ash) and micronutrients (minerals) of the evaluated species were determined using the AOAC standard procedures, and the quantification of minerals was performed by mass spectrometry with inductively coupled plasma. A variance analysis and means comparison were performed with Tukey’s test (α = 0.05).

Results: The squash seeds with shells contain 291,500 ppm of protein, 417,000 ppm of fat, 66,700 ppm of carbohydrates, 134,000 ppm of crude fiber, 972,319.678 ppm of phosphorus, 3,380.09158 ppm of potassium and 3,183.2744 ppm of magnesium. The whole pea pod has 230,600 ppm of protein, 17,200 ppm of fat, 456,000 ppm of carbohydrates, 220,800 ppm of crude fiber, 5,438.18,991 ppm of phosphorus, 7,349.23753 ppm of potassium and 1,719.56882 ppm of magnesium. The whole green bean pods had a content of protein (185100 ppm), fat (2540 ppm), carbohydrates (377500 ppm), fiber (208000 ppm), phosphorus (6068.44661 ppm), potassium (15626.9991 ppm) and magnesium (17222.16567 ppm)).

Study limitations/implications: Studies on the chemical characteristics of other agroindustrial residues should be carried out.

Findings/conclusions: The foods analyzed have adequate characteristics to satisfy the demands with respect to some macronutrients and micronutrients. They can optimize the availability of nutrients in the generation of natural or synthetic foods that can change the future.