Process of physical, chemical and nutritional characterization
of morphotypes
Proceso de caracterización físico química y nutricional de los morfotipos
Diana Carolina Quinteros Chávez
Master's Degree in Operations and
Quality Management, Engineer in
Process Management, Petroleum
Technologist, Technologist in Quality
Systems Management, Teacher, Instituto
Tecnológico Edwards Deming,
diana_q62@hotmail.com,
https://orcid.org/0000-0003-3593-9766
Grace Silvana Quinteros Chávez
Master in Quality and Productivity
Management, Food Engineer, Quality
Manager, Inperglen S.A,
gracequinteros.19@hotmail.com,
https://orcid.org/0000-0001-8467-3584
Johan.astudillo2016@uteq.edu.ec
http://centrosuragraria.com/index.php/revista, Published by: Edwards Deming Institute,
Quito - Ecuador, October - December vol. 1. Num. 11 2021, This work is licensed under
a Creative Commons License, Attribution-NonCommercial-ShareAlike 4.0 International.
https://creativecommons.org/licenses/by-nc-sa/4.0/deed.es
Received June 09, 2021
Approved: July 10, 2021
Abstract
In the present research work, the main physical,
chemical and nutritional characteristics of Sambo
(Cucúrbita Ficifolia) harvested in the Province of
Imbabura, Cotacachi Canton, San Francisco Parish,
Turuco Community were analyzed. Twelve
morphotypes of native Sambo are known in this sector,
studied by the Instituto Nacional Autónomo de
Investigaciones Agropecuarias (INIAP). Three
morphotypes were selected for the research: Ecu
15369, Ecu 15379, Ecu 15371. A completely
randomized block experimental design was
developed, in which 15 replicates or measurements
were used for each physical parameter. The results of
the physical, chemical and nutritional analyses were
analyzed in the STAT GRAPHIS PLUS 5.1 program.
Keywords: Characterization, cultivation, nutrition,
plant, process.
48
Resumen
En el presente trabajo de investigación se analizaron las principales características físicas, químicas y
nutricionales del Sambo (Cucúrbita Ficifolia) cosechado en la Provincia de Imbabura, Cantón
Cotacachi, Parroquia San Francisco, Comunidad Turuco. En este sector se conocen doce morfotipos de
Sambo autóctonos, estudiados por el Instituto Nacional Autónomo de Investigaciones Agropecuarias
(INIAP). En la investigación se seleccionaron tres morfotipos: Ecu 15369, Ecu 15379, Ecu 15371. Se
desarrolló un diseño experimental de bloques completamente al azar, en el cual se trabajó en 15
repeticiones o medidas por cada parámetro físico. Los resultados de los análisis físicos, químicos y
nutricionales fueron analizados en el programa STAT GRAPHIS PLUS 5.1.
Palabras clave: Caracterización, cultivo, nutrición, planta, proceso
Introduction
This article was created to contribute to the dissemination of the physical, chemical and
nutritional characteristics of three different morphotypes of Sambo cultivated in Cotacachi
Canton. For Velázquez et al. (2017) it is established that they increase the uptake of soluble
phosphates, while phosphorus solubilizing fungi (S) promote the solubilization of insoluble
phosphate complexes, together benefiting plant nutrition. p. 1. At present, there is a technical
standard for fresh Sambo that does not contemplate the different morphotypes that the National
Autonomous Research Institute. For Nava et al. (2012) it is established that the changes also
affect other systems, such as vascular and central nervous, which concur in the da˜no along
with sarcopenia and suggest a common trait. This fact supports that the alteration of such
systems may be incorporated into the frailty phenotype. That is why Agropecuarias (INIAP)
brought to light after a study of autochthonous morphotypes of the Canton. These are twelve
which have been coded and analyzed.
For Rentería-Chávez et al. (2017) the present study was carried out the characterization of three
morphotypes that have the highest demand in consumption throughout Ecuador. With the
results, it is desired to obtain basic information for updating the technical standard for fresh
Sambo, considering that the characteristics of the three morphotypes under study: Ecu 15369,
Ecu 15370 and Ecu 13371. The characterization process will be carried out to obtain the
aforementioned. Such changes also affect other systems, such as the vascular and central
nervous systems, which concur in the damage together with sarcopenia and suggest a common
trait. For (Canton et al., 2005, p. 22) states that the regulation of ion transport channels. Their
alteration determines an abnormal transport of ions in a large number of epithelial cells in
different systems and organs, mainly in the gastrointestinal and respiratory tract 2,3. This leads
to dysfunction of various exocrine glands and the most important manifestations are increased
electrolytes in sweat, pancreatic insufficiency, and inflammation and infection of the
respiratory tract. Initially, a high percentage of patients with CF died from the digestive system
alterations associated with the disease, and 70% of affected children died before their first
birthday 4,5.
Quinteros, D., Quinteros, G.
October - December vol. 1. Num. 10 2021
The physical, chemical and nutritional characterization of Sambo (Cucúrbita Ficifolia) will
provide the basis for INEN to update the Ecuadorian Technical Standard for the fresh product
in question. Clemente et al. (2014) establishes the origin of the physical-mechanical
disintegration of the rocks of the Andean orogen and the Interior Cordillera, probably during
the Late Pleistocene. The clays consist of quartz and kaolinite, with minor amounts of illite,
muscovite, chlorite, vermiculite and montmorillonite. A detrital origin is postulated for some
of these minerals since kaolinite, vermiculite and montmorillonite may also be neoformed from
the chemical alteration experienced by micas and feldspars during the Late Pleistocene-
Holocene. It is concluded that the origin and composition of the sediments of these deposits
are closely related to their source area and climatic conditions.
The research will be carried out using a completely randomized experimental design, in order
to carry out the process and measure the variability of the physical, chemical and nutritional
characteristics of three morphotypes of Sambo.
The Sambo has two stages of maturity that can be consumed, tender and ripe, and for the study
was carried out in the mature state, the raw material was provided by the Union of Peasant
Organizations of Cotacachi (UNORCAC).
Samples were taken from Sambo (Ecu 15369, Ecu15370, Ecu 15371). Each plot was divided
into two lots and samples were taken from each.
The variables evaluated are divided into:
Independent Variables
• Sambo Morphotypes
• Lot
Dependent Variables
The samples were immediately transferred to the food chemical analysis laboratory of the
Universidad Tecnológica Equinoccial and the following analyses were performed.
• Physical Composition:
• Size
• Volume
• Weight
• Chemical Composition
The chemical analysis of the samples was carried out in the laboratory of Chemical Sciences
of the Universidad Central del Ecuador immediately after the harvesting of the vegetables in
the field in order to know the chemical properties of the Sambo.ç
The proximate analysis was performed in the LABOLAB certified laboratory, for
50
For this purpose, an analysis of all the chemical parameters required by INEN was requested,
as well as functional parameters as a contribution from the Universidad Tecnológica
Equinoccial to the community, providing reference data for the subsequent elaboration of the
Sambo Technical Standard.
• Calories
• Carbohydrates
• Fiber
• Ashes
• Acidity
• Protein
• Analysis of Vitamins and Minerals:
• Vitamin A
• Phosphorus
• Vitamin C
Materials and methods
The samples taken for the characterization of Sambo (Cucúrbita ficifolia) were of three
morphotypes or varieties mentioned above. The three morphotypes were collected from the
same edaphoclimatic soil, which is Imbabura, Cotacachi canton. Therefore, a completely
randomized block experimental design was developed comprising a total of fifteen replicates
or measurements for each physical, chemical and nutritional parameter to be analyzed in the
statistical program STATGRAPHICS PLUS 5.1.
• Scientific methods
• Scientific observation
• Research Sources and Techniques
• Literature review
• Internet
• Sample
A representative sample will be used to guarantee results for the general population.
Data Processing
Quantitative and qualitative analysis of the data. Ordering and classification of data (tables,
figures, photos).
Result
The results of the process carried out by physical and chemical analysis of three morphotypes
of Sambo are presented below.
Quinteros, D., Quinteros, G.
October - December vol. 1. Num. 10 2021
According to the analysis of variance for Sambo weight, there are no statistically significant
differences for morphotype and lot at a 95% confidence level. The morphotype Ecu 15370 has
the highest percentage of 57.8% of weight in shell compared to the other two morphotypes.
The analysis of variance for shell weight shows that there are statistically significant
differences at a 95% confidence level. The morphotype Ecu 15370 has the highest percentage
of husk weight 57.8% compared to the other two morphotypes. In the analysis of variance for
seed weight, it can be observed that there are statistically significant differences at a confidence
level of 95%. The morphotype Ecu 15369 has the greatest amount of seeds with a percentage
of 38.94%.
While the morphotype Ecu 15370 contains a percentage of 6.1% being the best as it contains
a higher percentage of pulp. The weight of Sambo pulp is statistically different between the
morphotype Ecu 15369 and the morphotypes Ecu 15370 and Ecu 15371. Ecu 15369 and
morphotypes Ecu 15370 and Ecu 15371 at 95% confidence level. The morphotype Ecu 15371
presents the highest percentage of pulp with 40.18%, being the most yielding morphotype due
to its high pulp content. In the yield analysis of the different Sambo morphotypes, it can be
seen that the Ecu 15371 morphotype contains 40.18% pulp, which is the highest percentage
compared to the other morphotypes.
Morphotype Ecu 15370 shows a low percentage of seed content with
The percentage of peel content was 6.10% compared to the other morphotypes, as well as a
high percentage of peel content (57.80%). According to the analysis of variance carried out
for the longitudinal diameter, it was determined that there are significant differences at a 95%
confidence level among the three morphotypes analyzed. The morphotype Ecu 15369 has a
greater length compared to the other two, indicating that it is the largest. The chemical
characteristics analyzed in this study are the following:
Humidity
For this moisture analysis, two measurements were taken, obtaining an average and standard
deviation of the samples. According to the analysis of variance for Sambo moisture, it is
observed that there are statistically significant differences at a confidence level of 95%. The
morphotype with the highest percentage of moisture is Ecu15371 with respect to the other two
morphotypes.
Proteins
The moisture results of the three morphotypes analyzed were obtained statistically with a
standard deviation. By means of the statistical analysis carried out, it was determined that the
protein content of the three morphotypes of Sambo does not exist between the three
morphotypes.
52
Ash
Two measurements were taken for ash analysis, where an average and standard deviation were
obtained for the ash content of the three Sambo morphotypes, among which there are
statistically significant differences. The morphotypes Ecu 15370 and Ecu 15371 have higher
ash content than Ecu 15369.
Fiber
According to the analysis of variance carried out for Sambo fiber, it is observed that there are
significant differences. By means of the Multiple Range Test, it can be concluded that the
morphotype Ecu 15370 has a higher fiber content than the other morphotypes also under study.
Total Carbohydrates
According to the analysis of variance performed for total carbohydrates of Sambo, it is
observed that there are statistically significant differences at the 95% confidence level.
Ecotype Ecu 15369 has a higher amount of total carbohydrates compared to the other two
morphotypes. According to the multiple contrast of ranges with Tukey's test, ecotype Ecu
15369 has a higher carbohydrate content (1.52%), with statistically significant differences with
morphotypes Ecu 15370 and Ecu 15371. The analysis for acidity of the Sambo shows that
there are no statistically significant differences, according to the multiple contrast of ranges
with the Tukey test, the three morphotypes present a similar percentage of acidity.
Ph
According to the bar analysis, it can be observed that the morphotype Ecu 15369 has a higher
pH than the other two morphotypes.
Soluble Solids
The analysis of variance for soluble solids of Sambo was carried out observing
that there are no statistically significant differences. However, upon analysis, it can be
observed that the Ecu 15370 morphotype has a slightly higher soluble solids content than the
other two morphotypes.
Nutritional characteristics
The results obtained for the analysis of vitamins and minerals are presented below.
Vitamin A
According to the bar analysis, it could be observed that the morphotypes Ecu
15371 and Ecu 15370 have a slightly higher vitamin A content in the other motif type.
Quinteros, D., Quinteros, G.
October - December vol. 1. Num. 10 2021
Phosphorus
According to the graph, it can be observed that the morphotypes Ecu 15370 and Ecu 15371
have a similar percentage of phosphorus compared to the first morphotype whose content is
significantly lower.
Vitamin C
Ecotype Ecu 15370 has a higher vitamin C content compared to the other morphotypes.
Analysis of the Sambo Pepas
For each of the morphotypes, 120 samples of seeds were taken for analysis, where the
equatorial and longitudinal diameters were measured. The morphotype Ecu 15370 has greater
length than the other two morphotypes.
According to the analysis of variance, it was determined that there are significant differences
between the dimensions of the seeds of the different morphotypes of Sambo.
The morphotype Ecu 15370 has a larger equatorial diameter, following the morphotype Ecu
15370.
Ecu 15369 and finally the morphotype Ecu 1537. The recommended daily intake of Vitamin
A in a 2000 kcal diet is 800 mg/day, therefore the percentage of this vitamin in the Sambo is
8.94 % of the requirement, while Vitamin C requires 50 mg/day contributing 28.42% of the
intake.
In the recommended daily intake of Phosphorus is 700 mg/day, Sambo provides 3.65% of this
mineral.
In the present research study, the existence of 12 morphotypes was found.
of Sambo cultivated in the Cotacachi canton, San Francisco Parish, in the Turuco community,
of which three morphotypes of Sambo were analyzed, Ecu 15369, Ecu 15370 and Ecu 15371,
the best known in consumption.
The largest longitudinal diameter and weight is found in the Ecu 15369 morphotype, while the
Ecu 15370 morphotype has the largest equatorial diameter. The morphotype Ecu 15369 grown
in Cotacachi has a higher content of protein (1.13%), citric acid, p H and total carbohydrates
compared to the other two morphotypes, while the morphotype Ecu 15370 has a higher content
of ash (1.16%), fiber (7.64) and soluble solids (1.02). Likewise, the morphotype with the
highest percentage of moisture compared to the other morphotypes is Ecu 15371 (90.05%).
The morphotypes Ecu 15370 and 15371 have higher phosphorus content, being the percentage
relatively low, contributing 1.27% to the requirements of a daily intake of 2000 calories.
Ecu 15371 has the highest vitamin A content while Ecu 15370 has the highest vitamin C
content, but its percentage is low, contributing 0.45% of the daily requirement of a 2000 calorie
diet, needing 800 mg to cover the daily Vitamin A requirement.
54
Conclusions
The morphotype with the highest percentage in length and equatorial diameter of the seeds is
Ecu 15370 with respect to the other morphotypes under study. The morphotype Ecu 15370
has the highest percentage in peel (57.80%), the highest percentage in pulp has the morphotype
Ecu 15371 (40.18%) while the highest percentage in seeds contains the morphotype Ecu 15369
with a (20.24%). For the characterization of vegetables, it is recommended to analyze the
results obtained in the statistical program STATGRAPHICS Plus 5.1 or other statistical
programs, since through this it is possible to know the significant differences that may exist
between variables under study. Conduct a more exhaustive study on the nutritional
characteristics of Sambo seeds and mucilage to determine their benefits and possible industrial
uses.
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