Researchers from the National Polytechnic Institute (IPN) develop a new line of high protein food products with the Mexican pinion, also known as Jatropha Curcas. In this way, Mexican scientists elaborate milk , frozen and various types of pipián .
The work is carried out by the National School of Biological Sciences of the IPN and the Autonomous University of the State of Hidalgo. Mexican pinion is useful for fortifying foods such as: cookies , pizzas , bread , tortillas Y pasta .
The carbohydrates are made with the defatted sprocket flour which has a 60% protein content. Therefore, it is thought that this could replace the soy .
The Mexican pinion , besides contributing with high quality proteins and facilitating the digestion , seeks to generate sources of employment and rescue the use of this national product that has been replaced by fast foods, of little nutritional value.
Currently this study is in the evaluation phase of the different percentages of pinion flour in a mixture of wheat flour, barley and corn to produce various foods without losing their organoleptic characteristics (taste, texture, smell and color)