Use of the fruit of pijiguao (Guilielma gasipaes) in human nutrition. I. Antecedents, nutritional and energetic potential and characteristics of the plant and fruit
Delgado, C.L.; Cioccia, A.; Brito, O.
Acta Cientifica Venezolana 39(1): 90-95
1988
ISSN/ISBN: 0001-5504 PMID: 3239345 Document Number: 322435
A review of the information in the literature regarding the utilization of the fruit of pijiguao (Guilielma gasipaes) as human food in Venezuela was done. The fruit of pijiguao is used as food by inhabitants in areas of the Territorio Federal Amazonas as a cooked fruit and for the elaboration of a flour which is utilized in various forms. The nutritional potential of the fruit and a description of the plam and fruit are presented. Pijiguao was also evaluated as a source of food energy partially substituting corn starch and casein of feeds for growing rats. Pijiguao is a rich source on vitamins A and C and presents average values, for vegetables, of riboflavin, calcium and phosphorus. Results of the biological assay indicated that the addition of pijiguao up to a level of 36.5 per cent did not interfere in the utilization of the energy contained in the feed and did not reduce PER. Based upon the results of the proximal analysis, amino acid composition and food energy content of the fruit and its utilization in other countries of South and Central America, it is considered of interest to proceed with a more detailed study in order to determine its potential as a local food and at the same time, analyze the processing conditions of the flour making to see if it is worth it to increase its yield and nutritional quality.