Elaboración de harina fermentada a partir de mashua amarilla (Tropaeolum Tuberosum)

Abstract

Yellow mashua (Tropaeolum tuberosum) is an underutilized Andean tuber with high nutritional content. The biotechnological use of native yeasts is a sustainable option to increase the value of ancestral crops and expand their application in industry. Within this context, the objective of this research was to develop a fermented flour from yellow mashua through the isolation, selection, and evaluation of native yeasts. The procedure was based on the collection of fresh mashua samples followed by the isolation of microorganisms on selective media, specifically Rose Bengal agar with chloramphenicol. Through microscopic and macroscopic observation, the predominant yeasts were characterized, and the most abundant strains were selected. A controlled fermentation of the mashua was then carried out using the isolated yeasts and a reference strain (Saccharomyces cerevisiae) for comparison. Physicochemical parameters were analyzed throughout the fermentation process. After the fermentation was complete; The product was dehydrated, ground, and analyzed to determine its proximate composition. The predominant native yeasts were Debaryomyces hansenii and Pichia kudriavzevii, which caused changes in the fermentation of the mashua. The metabolic activity of the selected strains was verified through changes in pH, a decrease in soluble solids, and an increase in acidity. Finally, a stable fermented flour was obtained, demonstrating the technical feasibility of using native microorganisms to add value to Andean tubers.