Ravioli: Rich in Proteins and Antioxidants

LVIII Expo IBQ

Claudia Villalobos

A group of ninth-semester students from the Biochemical Engineering program put their knowledge to the test by developing an innovative food made from an unconventional blend, resulting in a pasta (ravioli) rich in proteins, antioxidants, fiber, and minerals.

Paulina Silva Grimaldo, Christian Alejandro Campos, Helen Márquez Mendoza, and Margarita Rodríguez Loza are the authors of the pasta prepared with Tenebrio molitor mealworm, Pleurotus djamor fungus (pink oyster mushroom), and buckwheat (gluten-free), offering consumers an option with higher nutritional value than conventional products.

Under the guidance of Professor Elizabeth Marisela Martínez Nava, students from the Escuela Nacional de Ciencias Biológicas (ENCB) created the food with the conviction that it could contribute to improving nutrition in the country, as insects will be an alternative to meet the demand for protein in the future.

Tenebrio molitor flour provides protein, fat (linoleic and oleic acid), and fiber (chitin); the pink oyster mushroom is also rich in protein, fiber, essential amino acids (valine, isoleucine, and phenylalanine), and non-essential amino acids (proline, glutamate, and aspartate).

Buckwheat, besides being gluten-free, contains high-quality protein, and fiber, and is rich in B vitamins and minerals such as zinc, selenium, copper, manganese, phosphorus, potassium, and magnesium.

Together, this pasta is a balanced functional food that contains twice the protein of conventional products. It was created under strict quality standards and in compliance with the respective official regulations. Its consumption is suitable for people of all ages.

According to the hedonic test (acceptance test by the population), the product had an acceptable rating; however, the Biochemical Engineering students do not rule out the possibility of improving the formulation and perhaps introducing it to the market in the future, as they consider pasta to be a favorite food among consumers.

Gaceta Politécnica #1776. (February 15th, 2024). IPN Imagen Institucional: Read the full magazine in Spanish here.