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