<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2007-0705</journal-id>
<journal-title><![CDATA[Nova scientia]]></journal-title>
<abbrev-journal-title><![CDATA[Nova scientia]]></abbrev-journal-title>
<issn>2007-0705</issn>
<publisher>
<publisher-name><![CDATA[Universidad de La Salle Bajío A. C., Coordinación de Investigación]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-07052018000200137</article-id>
<article-id pub-id-type="doi">10.21640/ns.v10i21.1425</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Posibilidades del bambú (Guadua angustifolia Kunth) para la alimentación humana en la Sierra Nororiental de Puebla, México]]></article-title>
<article-title xml:lang="en"><![CDATA[Possibilities of bamboo (Guadua angustifolia Kunth) for human consumption in Sierra Nororiental of Puebla, Mexico]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Aguirre Cadena]]></surname>
<given-names><![CDATA[Juan F.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ramírez Valverde]]></surname>
<given-names><![CDATA[Benito]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cadena Íñiguez]]></surname>
<given-names><![CDATA[Jorge]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Caso Barrera]]></surname>
<given-names><![CDATA[Laura]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Juárez Sánchez]]></surname>
<given-names><![CDATA[José P.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Martínez Carrera]]></surname>
<given-names><![CDATA[Daniel C.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Colegio de Postgraduados  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Colegio de Postgraduados  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Colegio de Postgraduados  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2018</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2018</year>
</pub-date>
<volume>10</volume>
<numero>21</numero>
<fpage>137</fpage>
<lpage>153</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-07052018000200137&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-07052018000200137&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-07052018000200137&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Introducción Los brotes de bambú son una alternativa de comida vegetal no convencional ya que contiene 17 tipos de diferentes enzimas y más de 10 elementos minerales; también contiene un alto índice de fibra, vitaminas, aminoácidos, y es bajo en grasas. Sin embargo, contiene ácido cianhídrico (HCN) un compuesto tóxico, que debe eliminarse de los brotes antes de su consumo. El objetivo de la investigación fue evaluar el contenido de HCN y como consecuencia recomendar su consumo.  Método La cuantificación del HCN se realizó por el método propuesto por Hake y Bradbury, el cual consiste en tiras de papel impregnado de picrato que en presencia de HCN produce isopurpurina, la cual puede ser detectada por espectrofotometría. Para conocer la diferencia entre los tratamientos de acuerdo al tiempo de cocción en la reducción de ácido cianhídrico se utilizó un diseño experimental completamente al azar. El análisis de tejido vegetal y bromatológico se realizó con los siguientes procedimientos: grasa (Soxhlet,), fibra cruda (Digestión ácida y alcalina), nitrógeno (Micro Kjeldhal), humedad y cenizas (Gravimetría). El contenido de nutrientes, P y B (Colorimetría) y Ca, Mg, Na, K, Fe, Mn, Zn y Cu (Espectrofotometría de absorción atómica).  Resultados El contenido de HCN es más alto en brotes crudos y, disminuyó notablemente con los tiempos de cocción. Al hervir durante 15 minutos se redujo en 73 %; con 30 minutos fue del 93.64 % y durante 60 minutos disminuyó 98.7 %. Los componentes bromatológicos de brotes de bambú bajo diferentes tiempos de cocción presentan variaciones más contrastantes en el porcentaje de grasa, proteína y cenizas. La cantidad de grasa, proteína y humedad aumentan de acuerdo al tiempo de hervor, la fibra cruda es mayor en brotes hervidos entre 15 y 30 minutos. El análisis nutrimental del tejido vegetal mostró que el P, K, Fe, Mn y Zn disminuyeron su contenido con el tiempo de cocción (entre 19% y 84%), mientras que el N, Ca, Mg, Na, B y Cu, incrementaron su porcentaje (entre 3% a 34%).  Conclusión El bambú representa una alternativa de nutrición, es una planta abundante en la sierra Nororiental, fácil de cosechar, no requiere cuidados extensivos, representa además un alimento que cuenta con un alto contenido nutricional. Los brotes de bambú en forma cruda no son aptos para consumo humano, requiere de algún método para eliminar toxicidad; los brotes deben procesarse adecuadamente ya que contienen glucósidos cianogénicos tóxicos. El uso de tiempos de cocción elimina la toxicidad por reducción del compuesto cianogénico, conserva sus valores nutricionales y su consumo puede ser una alternativa accesible, económica y nutritiva en comunidades rurales de escasos recursos.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Introduction Bamboo shoots are an alternative to unconventional vegetable food that contains 17 types of different enzymes and more than 10 mineral elements; it also contains a high rate of fiber, vitamins, amino acids, and is low in fat. However, it contains hydrocyanic acid (HCN) a toxic compound, which must be eliminated from the outbreaks before consumption. The objective of the research was to evaluate the content of HCN and consequently recommend its consumption.  Method The quantification of HCN was carried out by the method proposed by Hake and Bradbury, which consists of paper strips impregnated with picrate that, in the presence of HCN, produces isopurpurine, which can be detected by spectrophotometry. To know the difference between the treatments according to the cooking time in the reduction of hydrocyanic acid, a completely randomized experimental design was used. The analysis of plant and bromatological tissue was carried out with the following procedures: fat (Soxhlet,), crude fiber (acid and alkaline Digestion), nitrogen (Micro Kjeldhal), humidity and ash (Gravimetry). The nutrient content, P and B (Colorimetry) and Ca, Mg, Na, K, Fe, Mn, Zn and Cu (Atomic absorption spectrophotometry).  Results The content of HCN is higher in raw sprouts and, decreased significantly with cooking times. When boiled for 15 minutes it was reduced by 73%; with 30 minutes, it was 93.64% and for 60 minutes, it decreased 98.7%. The bromatological components of bamboo shoots under different cooking times have more contrasting variations in the percentage of fat, protein and ash. The amount of fat, protein and moisture increase according to the boiling time, raw fiber is higher in boiled shoots between 15 and 30 minutes. Nutrimental analysis of plant tissue showed that P, K, Fe, Mn and Zn decreased their content with the cooking time, while N, Ca, Mg, Na, B and Cu, increased their percentage.  Discussion or Conclusion Bamboo represents an alternative of nutrition, it is an abundant plant in the Northeast mountain range, easy to harvest, does not require extensive care, it also represents a food that has a high nutritional content. Bamboo shoots in raw form are not suitable for human consumption, requires some method to eliminate toxicity; the shoots must be processed properly since they contain toxic cyanogenic glycosides. The use of cooking times eliminates the toxicity by reduction of the cyanogenic compound, conserves its nutritional values and its consumption can be an accessible, economical and nutritious alternative in rural communities of scarce resources.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[brotes de bambú]]></kwd>
<kwd lng="es"><![CDATA[ácido cianhídrico]]></kwd>
<kwd lng="es"><![CDATA[cocción]]></kwd>
<kwd lng="es"><![CDATA[alimento]]></kwd>
<kwd lng="en"><![CDATA[shoots]]></kwd>
<kwd lng="en"><![CDATA[hydrocyanic acid]]></kwd>
<kwd lng="en"><![CDATA[cooking]]></kwd>
<kwd lng="en"><![CDATA[food]]></kwd>
</kwd-group>
</article-meta>
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