Nutritional and medicinal value of pulque
DOI:
https://doi.org/10.19230/jonnpr.3148Keywords:
Agave salmiana, mead, pulque, probioticAbstract
Introduction. The pulque is the product of the fermentation of the mead of certain varieties of Agave with a final alcohol graduation ranging from 4 to 6. It has a high protein content, for which reason the popular phrase has been coined "it only lacks a degree to be meat”. Its carbohydrate content gives it a special flavor and its high concentration of probiotic bacteria provide it with medicinal properties.
Objective. Identify, compile and disseminate the nutritional and medicinal properties of pulque: a drink representative of the prehispanic history of Mexico.
Materials and methods. A cross-sectional and descriptive study was carried out on the probiotic microorganisms, protein content, carbohydrates, vitamins and minerals that have been found as well as the uses that are given to pulque to treat some diseases and foods that are prepared from him. The information collected was organized into sections and grouped according to their content in pulque history, the microbial diversity associated with it, of which the main probiotic microorganisms are described, their medicinal properties, nutritional properties which are described according to their content of carbohydrates, amino acids and proteins, vitamins, enzymes and minerals.
Conclusions. Popular culture attributes positive effects to the intake of pulque and its derivatives due to its protein and carbohydrate content. However, as beverages, pulque and mead can not be considered probiotic products because of their alcohol content.
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