Nutritional Composition and Functional Properties of Sacha Inchi Spent Flour

Abstract

Sacha Inchi (Plukenetia volubilis L.), also known as the Inca nut, is recognized as a sustainable crop rich in unsaturated fatty acids. Limited studies have explored the potential of Sacha Inchi spent (SIS) flour as a functional ingredient. This study evaluates the nutritional composition and physical-functional properties of SIS flour compared with high-protein wheat (HPW) flour and walnut flour. SIS flour exhibited high fat (41.0%), fibre (36.3%), and protein (52.8%) contents. The total phenolic content (13.4 mg GAE/g) and antioxidant inhibition (44.3%) indicate potential use as a natural antioxidant source. The flour also demonstrated the highest water absorption capacity (7.1 g/g) and potassium content (3.4 ppm). Overall, SIS flour is a promising functional ingredient suitable for nutritious, clean-label, and sustainable food applications.