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  11. Nutritional, Thermal, And Energetic Characterization Of Two Morphotypes Of Andean Mashua (tropaeolum Tuberosum Ruiz & Pavón) Flours From Peru.
  1. Home
  3. Research Domains
  5. Indigenous Studies
  7. Ngā Tāngata, Te Porihanga Me Ngā Hapori O Te Māori (māori Peoples, Society And Community)
  9. Ngā Ture Rawa Māori (māori Resource Law)
  11. Nutritional, Thermal, And Energetic Characterization Of Two Morphotypes Of Andean Mashua (tropaeolum Tuberosum Ruiz & Pavón) Flours From Peru.

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Nutritional, Thermal, and Energetic Characterization of Two Morphotypes of Andean Mashua (Tropaeolum tuberosum Ruiz & Pavón) Flours from Peru.

Gilmar Peña-Rojas1, Vidalina Andía-Ayme2, Alberto Fernández-Torres3

  • 1Laboratorio de Biología Celular y Molecular, Universidad Nacional de San Cristóbal de Huamanga, Ayacucho 05003, Peru.

Molecules (Basel, Switzerland)
|September 13, 2025

View abstract on PubMed

Summary
This summary is machine-generated.

Black mashua flour offers superior nutritional and energy value compared to yellow mashua. This Andean tuber variant is ideal for functional foods and gluten-free products due to its higher protein, fat, and calorific content.

Area of Science:

  • Agricultural Science
  • Food Science
  • Nutritional Science

Background:

  • Tropaeolum tuberosum (mashua) is a nutrient-rich Andean tuber.
  • Morphotypes, specifically black and yellow, exhibit distinct compositional and functional properties.
  • Understanding these differences is crucial for optimizing mashua's use in food applications.

Purpose of the Study:

  • To compare the thermo-energetic, nutritional, and physicochemical characteristics of black and yellow Tropaeolum tuberosum flour.
  • To evaluate the potential of these morphotypes for functional food and gluten-free product development.

Main Methods:

  • Elemental analysis (CHNS)
  • Inductively coupled plasma optical emission spectrometry (ICP-OES)
  • Scanning electron microscopy (SEM)
Keywords:
elemental compositionfunctional food ingredientsmashua flournet calorific valuethermal analysis

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  • Differential scanning calorimetry (DSC)
  • Thermogravimetric analysis (TGA)
  • Bomb calorimetry

    • Main Results:

    • Black mashua flour showed higher protein (17.6%), fat (8.0%), and iron content compared to yellow mashua.
    • Both morphotypes had similar starch granule morphology and gelatinization enthalpy, but black mashua had higher gelatinization temperatures.
    • Black mashua flour exhibited a greater net calorific value (4157 kcal/kg) than yellow mashua flour (4022 kcal/kg).
    • Thermogravimetric analysis indicated good thermal stability for both flours.

    Conclusions:

    • Black mashua flour demonstrates superior nutritional and energy-dense properties.
    • These findings support the use of black mashua flour in functional food formulations and energy-rich gluten-free products.
    • Further research into processing and application is warranted.