Technological process for obtaining nutritious flour from seeds of “Artocarpus camansi”

Abstract

The article addresses the underutilization of Chestnut “Artocarpus camansi” seeds in Nicaragua, a nutritional resource that, despite its potential, has not been adequately exploited. This problem limits opportunities to improve food security and diversify the local economy. The main objective was to develop a technological process to convert these seeds into flour, a product that could offer both nutritional and economic benefits. The methodology employed was carried out in the Agroindustrial Process Salon of the Observatory of Quality of Life (OCAVIDES) at the National Autonomous University of Nicaragua, Regional University Center of Chontales (UNAN-CUR-Chontales, Managua), and consisted of the processes of peeling, milling, drying and sieving of seeds collected in El Ayote, Autonomous Region of the Southern Caribbean Coast. The flour obtained was characterized at the Food Laboratory (LABAL), revealing a high protein content (9.92%) and a low-fat content (4.36%), which makes it an excellent source of vegetable protein. This study is relevant because this flour not only offers significant nutritional benefits, but also promotes a sustainable use of natural resources by reducing seed waste. In addition, it contributes to economic diversification in Nicaragua by generating additional income for farmers and producers, and opens new market opportunities by being included in food processing. This integrated approach demonstrates the importance of harnessing local resources to improve the quality of life and foster sustainable economic development in rural communities.