Browsing by Author "Moreira Campoverde, Erick Paul"

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    Determinación del contenido nutricional en harinas de firiguero (Vigna unguiculata L.) y una mezcla de siete harinas como fuentes de carbohidratos y minerales
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2019-08) Moreira Campoverde, Erick Paul; Briceño Carrasquel, Jorge Alexander
    The objective of the present research was to determine the content of reducing sugars, total sugars, starch, iron, calcium and magnesium in firiguero flours (Vigna Unguiculata L.) and a mixture of seven flours. The firiguero is a legume rich in proteins, carbohydrates, minerals and vitamins ideal for the diet of the Ecuadorian population, on the other hand, flour mixture are ideal to take advantage of the improvement of new technologies in food industries. Firiguero flours from two providers and a mixture of seven flours (soy, wheat, roasted barley, corn, achira starch, bean and banana) were analyzed from two providers granted by the Universidad Particular of Loja, the minerals were quantified by absorption atomic with flame and carbohydrates by the method of dinitrosalicylic acid 3,5 DNS. With the results obtained from the flours studied, a table of proximal nutrient composition was proposed. The flour with the highest carbohydrate content was the mixture of seven flour provider 2 with 61percent, while for the minerals the firiguero flour provider 1 resulted with a higher magnesium content with 2596 mg per kg of dry flour, the firiguero provider 2 and flour mixture from provider 2 exhibited a higher calcium content of 988 mg per Kg and 981 mg per Kg, respectively, and firiguero flour providers 2 showed higher iron content with 117 mg per Kg of dry flour.