The influence of some technological parameters in the processingof protein-rich powder from Sacha inchi oil pressed-cake

Sacha inchi (Plukenetia Volubilis L.) was originally cultivated in Amazon rainforest Peru. seeds have high nutritional value (oil 35-40%, protein 25-30%...) [1], therefore, they are considered a “superfood”. oil contains unsaturated fatty acids (omega 3, 6, 9) that humans cannot synthesise on their own. However, the extraction process produces large number of by-products (70% nut shells and press-cake) either discarded as waste or used animal feed. To evaluate potential increase use this protein-rich by-product, team studied influence technological factors including milled particle size, temperature, steaming time reduction tannin (to remove stale, acrid taste) press-cake. The authors investigated percentage water added for separation, drying mode (input input pump speed) to quality well recovery rate powder products. results showed press-cake must be crushed with grinding size 2-3 mm, temperature 120oC 20 minutes taste. After de-tanning is water, grinding, separating, at range 170-180oC, output 70oC, speed 35-40 rpm, product has highest rate. Protein-rich from moisture content ≤10%, >40%, lipids >5%.