Nutritional composition of kimchi made from Oryza sativa (rice) and Solanum tuberosum L. (peruvian potato)

Introduction: Kimchi (김치) is a meal belonging to the group of fermented foods which originates from traditional Korean cuisine. Due to its easy preparation and storage, its reach has expanded to different cultures worldwide. Its health benefits are attributed to its antioxidant and anti-inflammatory properties, as well as its probiotic and prebiotic content. The objective of the present study was to evaluate the nutritional composition of kimchi made with rice starch (K1) and with Peruvian potato (K2).

Methodology: The two formulations of kimchi were prepared with the same ingredients and fermented in the same conditions. The only difference in ingredients was the portion of starch from rice (K1) and Peruvian potato (K2). Each ingredient was used in a quantity of 15.76 g, contributing to a total final product weight of 1970g. A nutritional study was conducted, which included the physicochemical characteristics of pH and total acidity.

Results: There were no significant differences (p values>0.05) in nutritional composition and physicochemical characteristics between samples K1 and K2. The results of the nutritional composition analysis were described for 50 g of the product. Formulation K1 had a content of 25.9 kcal, and the distribution of macronutrients was 5.4% proteins, 12.5% fats, 34% carbohydrates, and 0.34 g raw fiber. The other formulation K2 presented a content of 26.2 kcal, 5.3% proteins, 13.1% fats, 33.6% carbohydrates, and 0.39 g of raw fiber.

Conclusions: The analysis revealed that there are no statistically significant differences in nutritional values between the two formulations (p values>0.05). Nonetheless, this study contributes to the diversification of kimchi recipes, offering a broader range of options for consumers.