Browsing by Author "Quizhpi Mogrovejo, Juan Diego"

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    Preparación de un suplemento proteico elaborado a partir de lupinus mutabilis "chocho" y su valoración bromatológica
    (2015) Farinango Matute, Andrés Rafael; Quizhpi Mogrovejo, Juan Diego; Astudillo Neira, Diana Ligia de Lourdes; Ortiz Ulloa, Johana; León Vizñay, Jéssica Andrea
    The purpose of the present work was to develop a protein supplement using a vegetable source as Lupinus mutabilis, which is characteristic of the Andean region the consumption of this, is very little, with the purpose of supplementing the consumption of nutritious as protein, calcium and iron mainly. For the development of the product was used the dry been of Chocho, which was processed eliminating the alkaloids, the fiber contained in the cuticle, and after the drying and milled a powder was obtained. Starting from the obtained powder, they were elaborated 4 formulas for the supplement which had the same quantity in common of edulcorating and conserving only varying the flavor and each one was put a code: Batido 579 without flavor, Batido 205 with flavor banana, Batido318 with flavor Vanilla, Batido469 with flavor Chocolate, everything with the purpose of carrying out the sensorial analysis.Good acceptability was obtained as results for the batido 205, 318 y 469, batido 579 did not get acceptability Of the 3 formulations was took the corresponding to the Batido 205 Flavor banana, because it had the biggest acceptability and with which we carry out the microbiological analyses, nutritious value. The results of the analyses carried out to the protein supplement elaborated starting of Lupinus mutabilis, were the following: NUTRITIOUS PERCENTAGE % PROTEINS 33.6 FAT 28.3 CARBOHYDRATES 28.2 ASHES 1.7 HUMIDITY 8.2 IRON 0.00347 CALCIUM 0.00783 Microbiological analysis determined that the supplement is suitable for human consumption.