From the National University of the Northeast (UNNE), a young researcher started a project that could transform the way an indigenous resource from northern Argentina is utilized: the chañar. This legume, common in the Gran Chaco region, is known for its sweet fruits used in preparations such as arrope. However, its seeds, rich in proteins and oils, are often discarded.
María Agustina Escobar Durante, a UNNE scholarship holder, is analyzing the potential of these seeds to obtain protein isolates for use in the food industry. The research will focus on fruits at different ripening stages, which could offer functional variants adaptable to different industrial processes.
The project is being developed in specialized laboratories of the Faculty of Exact and Natural Sciences and Surveying, in collaboration with researchers from CONICET. Within this environment, there are already research lines focused on studying biomolecules from native legumes.
Nutritional Potential and Food Sovereignty
The chañar produces between 7% and 10% of proteins in its whole fruit, but its seeds concentrate even more value: up to 21% of proteins and 45% of oil, with an amino acid profile superior to that of soybeans. This profile positions it as a viable and sustainable alternative to intensive crops.
The project includes the obtaining of flours and isolated proteins, evaluating their structure, solubility, and emulsification capacity. This analysis will determine their application in foods that are not only nutritious but also attractive to consumers and functional for the industry.
Through this work, the aim is to revalorize a traditional ingredient of the food culture in the NOA and NEA regions, promoting a resilient agriculture to the subtropical climate. The incorporation of these isolates could foster local economies and expand sustainable production options.
The comprehensive use of the chañar would also help reduce waste and strengthen regional identity. If the results are positive, the chañar could regain its place in daily nutrition, not only as a typical sweet but as the basis for new value-added foods.
Chañar tree. Photo: Wikipedia.
Traditional and Modern Ways to Consume Chañar
This characteristic fruit from northern Argentina has historically been valued for its sweet taste and medicinal properties. One of the most common ways to consume it is through arrope, a thick syrup obtained by prolonged cooking of the fruits, used as a natural sweetener or complement in desserts and baked goods.
It is also possible to ferment the fruit pulp to obtain an alcoholic beverage similar to brandy, traditionally attributed with therapeutic properties, especially against respiratory conditions such as asthma and cough.
In recent years, the chañar has been incorporated into more modern recipes, such as infusions, jams, sweet and sour sauces, energy bars, and even ice creams, taking advantage of its mild flavor and nutrients. The flour from dehydrated fruit is also used in artisan bread and gluten-free products.
Furthermore, current research aims to extract proteins and oils from the seeds, which have been discarded until now, to integrate them into functional products such as protein drinks, dietary supplements, or bases for vegan foods, expanding the range of culinary and nutritional possibilities of the chañar.
