Elaboración y control de calidad de un suplemento alimenticio en polvo a base de la harina de Chonta (Bactris gasipaes kunth) con harina de Soya (Glycine max) desengrasada

Abstract

A food supplement was developed based powder flour chonta ( Bactris gasipaes kunth) with soybean meal ( Glycine max ) degreased, to help in complementing the necessary nutrients in the daily intake, of children with chronic malnutrition. For the development of the research was developed handmade flour Chonta, and Soya flour it was bought at a supermarket. At the same quality control is performed individually, compositional analysis, Laboratory of Food Science and Animal Nutrition, Faculty of Animal Science and microbiological analysis in Microbiology Laboratory SAQMIC. Subsequently three formulations mix the t wo flours are produced with different concentrations, 80:20 prepared with Formula 1, Formula 2 prepared with 60:40 to 50:50 made with Formula 3. Tasting test of the three formulations 35 students of the Polytechnic School of Chimborazo was conducted to det ermine the formulation of greater acceptability. Same that was administered in Wistar rats for 5 days of administration experimental and 10 control the amount of food ingested daily in grams according to the weight of each to verify biological evaluation o f protein food supplement with protein efficiency ratio (PER). It was found that the optimum time and temperature for the dehydration of the chonta is 60◦ C for 8 hours sem industrial in dehydrator, meanwhile in compositional analysis chonta flour the follo wing results were obtained: Humidi ty (6.03%); Ash (1.6%) Protein (10 .40%); Fat (16.29%); Fiber (5.18%) Ex tract no Nitrogenous Free (61 , 5 %), in the same way the result of defatted soy flour is obtained: just as the results of defatted so y flour is obtained : Humidity (5 .44%); Ash (4.57%) Pr otein (37.53%); Fat (5.09%); Fiber (8 .76%) Extract no Nitrogenous Free (38. 7%). And it was found that the formulation 3 with a 50:50 ratio was greater acceptability bromatológicos wh ose results wer e: Moisture (5.6%); Ash ( 4.67%); Protein (42.23%); Fat (18 %); Fiber (8%) Ex tract no Nitrogenous Free (23 % ); Vitamin C (3.2 mg/100g) , iron 2.6mg/100g ); calcium (289mg) . It is concluded that dietary supplement based on flour and defatted soy Chonta has a high biological value protein content and supplementation of essential amino acids. It is recommended that greater emphasis is given to the use of the Chonta in the food industry, using the nutritional benefits it wou ld bring to the Ecuadorian die t.