Browsing by Author "Quicaliquín Tacuamán, Diego Fernando"

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    Determinación del contenido nutricional en harinas de habichuela (Phaseolus lunatus baby lima bean), haba pallar (Phaseolus lunatus L.), maca (Lepidium meyenii)y fréjol (Phaseolus vulgaris) 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) Quicaliquín Tacuamán, Diego Fernando; Briceño Carrasquel, Jorge Alexander
    The purpose of this research project was to evaluate the nutritional content of typical Ecuadorian foods: maca, beans, habichuela and haba pallar. Given that, the information of food composition in the country dates back to 1965, analysis of the content of carbohydrates and micronutrients were carried out in order to propose an updated table of these foods. Reliable and highly sensitive methods such us the colorimetric acid 3.5 dinitrosalicyl DNS and the flame atomic absorption spectrophotometry methods were used. The quantified carbohydrates were: reducer sugar, starch and total sugar by acid and enzymatic hydrolysis. On the other hand, the quantified metals were iron, calcium and magnesium. For these analysis, standard methods described in the AOAC were applied. It was found that maca flour had a higher content of carbohydrates and calcium with 56.49 percent and 2010 mg per Kg. On the hand, the highest magnesium content was found in bean flour with 2055 mg per Kg. Finally, the bean flour showed a higher concentration of iron with 92 mg per Kg. Also, it was found that all the studied flours had less fat content than 2 percent.