Knowledge of the physicochemical characteristics of organic moringa leaves, such as the color, the moisture control and water activity (aw) for biological control, as its basic composition, provides valuable starting data for its improvement and quality control through the selection of key parameters for the conservation of its multiple nutritional and antioxidant qualities in organic production systems adapted to local conditions. Objective: Describe the physicochemical characteristics and composition of macro- and micronutrients of Moringa oleifera leaves from a vivarium under controlled conditions and evaluate the antioxidant potential of dried moringa leaves from organic production in Paraguay under experimental conditions. A systematic sampling of moringa leaves from a vivarium was carried out. For color analysis, the CIEL*a*b* coordinates were determined. For physicochemical characteristics’ analysis and macro- and micronutrient composition, official methods were used, while Total Phenolics Compounds (TPC) were determined by the Folin Ciocalteau method, and the Total Antioxidant Capacity (TAC) was determined by the antioxidant inhibition test (Radical ABTS+). Under experimental conditions, the dried moringa leaves under experimental conditions presented a light green color and low levels of humidity (8.1 ± 0.4%) and a_w (0.59), with high protein levels (27%), micronutrients such as minerals (Ca, Mg, P, Fe, Zn), vitamins B1, B2, Vit. C, TPC (5051 ± 168 g GAE/100 g) and antioxidants (468 ± 109 mMTEAC/g). Moringa leaves from Paraguay represent a source of micronutrients in the diet, and can be applied as ingredients in different culinary preparations within the framework of a healthy and sustainable diet, in accordance with the Sustainable Development Goals (SDGs).

The fruit of Sarcomphalus mistol (Griseb.) is from the Great American Chaco, an important wild food resource. However, its composition and potential uses are unknown to a large part of the population. In this work, two mistol and peanuts-based products were prepared (a toasted mistol product “mistol coffee” and a mistol-peanuts-based vegan beverage), and its nutritional value and antioxidant potential was investigated. The chemical composition, total phenolics compounds (TPCs), and total antioxidant capacity (TAC) of the two products were analyzed on a dry basis with AOAC, Folin–Ciocalteu, and ABTS+ radical inhibition methods, respectively. The toasted mistol product was high in dietary fiber (51.89 ± 0.65 g/100 g) and TPC (2729 ± 362 mgGAE/100 g), which was consistent with the observed high TAC (307 ± 14 mM TEAC/g). Minerals found in the toasted mistol product were mainly calcium and magnesium. The mistol-peanut-based vegan beverage presented 12.67 g/100 g of dry extract, and its main nutritional contributions are carbohydrates (8.16 ± 1.05 g/100 g db), lipids (2.33 ± 0.29 g/100 g db), magnesium (10.34 ± 1.40 mg/100 g db), and polyphenols (345 ± 4.58 mg GAE/100 g db) in agreement with their TAC in the lyophilized product (17.6 ± 5.25 mM/TEAC/g db). These products can be used according to their observed nutritional value and antioxidant potential as foods with healthy properties, especially for vegan populations.

Cynophalla retusa, known as “Indian bean”, is an important traditional food for the ethnic groups of the Gran Chaco. However, its contribution of minerals to the diet is unknown and the toxic nature of its raw pods has been reported. The aim of this investigation was to evaluate the composition of minerals, oxalic acid and phytate contents in whole raw and cooked pods, with successive changes of boiling water every 1 h for 4 h in total, as well as the alkaloid content in the cooking water. Bivalent mineral composition determinations (Ca, Fe, Cu and Mg) were made, as well as measurements of the phosphorus and antinutrient contents, such as phytate and oxalic acid, to determine the mineral contribution. The raw pods (C. retusa) contained 6.67% ash, with high contents of Ca, Fe, Cu, Mg and P. Loss of minerals occurred with successive boiling and significant decreases in antinutrients, with significant changes after each boiling period (1, 2, 3, 4 h). The boiling improved the bioavailability of Ca by removing oxalic acid from the sample cooked in the fourth boiling period. However, the phytate contents were not reduced to the same extent (only up to 40%). The results show that C. retusa pods can be a source of minerals (Ca, Fe, Cu and Mg) under controlled conditions of cooking and decreases in antinutrients like oxalic acid. From this perspective, this food source can be a viable alternative to increase food safety and nutrition, using one of many Paraguayan species that are little-known. Therefore, domestication and conservation studies are necessary.

Moringa oleifera is a plant species well known for its high nutritional and functional value, whose seeds are a source of oil rich in Unsaturated Fatty Acids (UFAs), especially oleic acid. The quality of this oil can be influenced by agroecological conditions and the production system. Currently, there is little information about the nutritional profile of this species of seeds harvested in Paraguay, and therefore, its use among the regional population is limited. The objective of this present study was to compare the fatty acid profile and nutritional indices of Moringa oleifera seed oil from an organic crop and backyard agriculture. Analysis was performed using gas chromatography, and indicators such as the UFA/SFA (Saturated Fatty Acid) ratio, oxidisability index (OI), oxidative stability (OS), atherogenic index (AI), thrombogenic index (TI), and unsaturation index (DBI) were calculated. Differences between groups were analysed using Student’s t-test (p < 0.05). The results revealed statistically significant differences between the evaluated samples. The oil from backyard agriculture seeds presented a lower proportion of SFA (20.62% vs. 22.64%), with marked differences in palmitic (C16:0), stearic (C18:0), and arachidic (C20:0) acid contents. In contrast, it showed a higher content of UFA (77.21%), including a significantly higher content of oleic acid (74.77%) and eicosanoic (C20:1) and linoleic acids (C18:2). Higher values of the UFA/SFA ratio (3.74), OS (119.25) and DBI (78.17) were also observed in these samples. Furthermore, the AI was lower in the oil from backyard agriculture seeds (0.13), reinforcing its heart-healthy profile. In conclusion, the seeds used in backyard agriculture produced an oil with a healthier and more stable lipid composition. These characteristics mean that Moringa oleifera seed oil from backyard agriculture can contribute to food and nutritional security in family farming, with a focus on preventing cardiovascular disease.

Cassava (Manihot esculenta Crantz) is the third highest-yielding source of carbohydrates among the world’s crops. In Paraguay, it is a staple food in the Paraguayan diet and the second source of starch after corn, with high demand. In this study, the percent composition of 12 cassava accessions from the germplasm bank of the Paraguayan Institute of Agricultural Technology was determined. The percent composition was determined in freeze-dried samples using the methodology of the Association of Official Analytical Chemists (AOAC), and carbohydrates were determined by difference. The results highlight that cassava is composed primarily of water and carbohydrates. It is a moderate source of dietary fiber, low in protein, and fat-free. The moisture, protein, ash, and dietary fiber contents differ significantly (p ≤ 0.01) among the cassava samples. The cassava accessions evaluated show significant variations among samples in terms of moisture, protein, ash, and dietary fiber, highlighting their diversity and the potential for differential use in food product improvement and development programs.