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 mezquite “algarroba” fruit, produced by species of the Neltuma genus in the Gran Chaco Americano region, has historically been used by indigenous communities to produce flour. In Paraguay, the value chain surrounding it is still in its infancy, but there is growing interest in its full utilisation. The seeds, which are commonly discarded as biowaste, contain galactomannans with technological properties that make them a potential natural alternative to commercial hydrocolloids. This study aimed to characterise the physical properties and chemical composition of Neltuma chilensis seeds from the Paraguayan Chaco and evaluate their potential as a source of dietary fibre and galactomannans. Physical parameters (weight, dimensions and colour) as well as moisture content, protein, lipid, dietary fibre and mineral content were determined using official methods (AOAC). Available carbohydrates, total sugars and caloric value were also quantified. Galactomannans were extracted with isopropanol using two treatments. Mannose and galactose were quantified using liquid chromatography with a refractive index detector (HPLC/RID). The results revealed high levels of dietary fibre (47.39 ± 2.25 g/100 g) and protein (27.55 ± 2.92 g/100 g) in the seeds, as well as notable concentrations of phosphorus, potassium, and magnesium. No statistically significant differences were observed in the mannose/galactose ratio (1.38 ± 0.02) between the treatments used (p < 0.05). Beyond their composition, the technological potential of these seeds supports their use in functional foods that could contribute to digestive and metabolic health. This work provides novel evidence for the revaluation of this traditionally underutilised by-product, in line with strategies for functional nutrition, waste reduction, and the development of a sustainable bioeconomy in the Paraguayan Chaco.

Native to South America, the Sicana sp. fruits, known in Paraguay as “kurugua”, belongs to the Cucurbit family and is almost extinct in the region. The aim of this study was to determine the physicochemical characteristics, composition and antioxidant activity of “kurugua” with reddish peel color. The determinations were made by official and regional standardized methodologies on fresh weight (FW). The pulp has an alkaline pH (7.41 ± 0.11), and its main components are carbohydrates (9.44 ± 0.45 g·100 g⁻¹), followed by dietary fiber (1.74 ± 0, 04 g·100 g⁻¹), as minor proteins (0.53 ± 0.05 g·100 g⁻¹) and lipids (0.08 ± 0.01 g·100 g⁻¹). On the evaluated antioxidants compounds, they were higher in peel than in pulp as; total phenols (279.2 ± 12.1, 55.7 ± 10.3 mg of GAE·100 g⁻¹), Vitamin C (9.67 ± 0.09, 7.84 ± 1.71 mg·100 g⁻¹) and beta-carotene (0.37 ± 0.03, 0.19 ± 0.01 mg·100 g⁻¹), respectively. Fresh seeds have a high moisture content (38.8%), dietary fiber (40.2%) and lipids (11.74%), they mineral composition showed a high content of Mg and Ca and a high content of micronutrients such as Cu, Mn, Fe and Zn, which can represent a great contribution to the daily requirements of the diet. The red kurugua fruits are a natural source of nutritious and bioactive compounds beneficial to health, with multiple potential applications in foodstuff, which should be promoted in healthy dietary guidelines for the benefit of the populations.

In regions with a majority population of people belonging to indigenous peoples, the solutions to nutritional challenges such as overweight and obesity can go through the implementation of public policies that encourage the use of local and ancestral crops, which would also entail the protection of food traditions. However, these foods can also be added to diets as processed products with high nutritional value. This work describes the centesimal composition and antioxidant potential of a wild prickly pear (Cereus forbesii Otto ex C.F. Först) from the Paraguayan Chaco, ancestral food of indigenous peoples, and the jam of this native fruit, a derived product, with the aim of making its nutritional potential known, its potential application in feeding programs and its incorporation in minimally processed foods. These foods mainly show an interesting contribution of micronutrients, soluble sugars, dietary fiber, and antioxidants as anthocyanins with an attractive color, that can replace critical nutrients such as artificial additives and excess sugars in the diet of the regional population. Knowledge of the nutritional and technological properties of regional foods will help strengthen and develop national and regional policies and programs for the development and promotion of local and indigenous products, within the framework of food safety.

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.

Legumes are recognized for their high nutritional value, affordability, wide availability, and multiple health benefits. In Paraguay, nearly 200 varieties of creole beans are preserved. Despite their cultural and agronomic importance, there is little scientific information on their chemical composition in the country. This gap limits their potential use in food security policies and their development as nutraceutical ingredients for the food industry. This study aimed to generate scientific data on the nutritional profile, including macronutrients and macro- and microelements, of three creole bean varieties: Japanese cream, San Francisco, and Speckled. Macronutrient composition and macro- and microelements determinations were performed following AOAC (2000) methodology, while carbohydrate content was determined using the anthrone method of Clegg. The results revealed moisture contents between (10.1–11.4) g/100 g. Carbohydrate content was highest in San Francisco (69.9 g/100 g). This variety also showed superior protein (29.4 g/100 g) and lipid levels (1.83 g/100 g) compared to the others. Regarding minerals (macro and microelements), Speckled presented the highest iron (8.32 mg/100 g) and calcium (80.9 mg/100 g) values, whereas San Francisco contained higher levels of zinc (2.88 mg/100 g) and magnesium (219 mg/100 g). Copper (0.648–0.723 mg/100 g) and manganese (1.93–2.26 mg/100 g) values were consistent across the three varieties. The preliminary study will serve as a basis for providing initial information with a prospect of encouraging its use in new food applications, developing products with nutraceutical properties, promoting technological innovation, and developing healthy products.