Elaboración de Alternativas Gastronómicas a Base de Harina de Garbanzo (Cicer Arietinum) para los Niños del Jardín de Infantes Dolores Veintimilla de Galindo Riobamba 2012

Abstract

"Production of gastronomic alternatives based on O'cteror/etínum(chickpea) flourforchildren inthe Dolores Veintimifla de Galindo kindergarten, RÍobamba 2012". It is important to diversify dietary options and promote new gastronomic and nutritional options. Population usually doesn't consume chickpea, and parents have little time to offer a complete breakfast to their children. Sadly, junk food makes an important part of the kids' diet. The objectives for this research are the following: To determine general characteristics from the children in the kindergarten to implement the gastronomic alternatives. To analyze the frequency of food consumption and elaboration for the kids, To promote the chickpea flour consumption. To analyze the acceptability of these preparation.To prepare the recipes with the best acceptability. This is a descriptíve research. Researchersappfied polis at a simplified nominal and hedonic scale on the preparation, food consumption frequency and acceptability in a universe of 94 chifdren. They are 51% male and 49% female children. Between these gastronomic preparatíons there are some outstanding ones: cream of chickpea soup, 89%; chickpea RussischBrot, 83%; chickpea alfajores, 95%; chickpea chocolate biscuit, 94%; pastry puffs 98%; chickpea profiteroles with marmalade, 94%; chickpea crepés with nuts. 88%; coconut and chickpea bomboms. 98%; chickpea punch, 98%; passion fruit juice with chickpea, 80%; apple piña colada with chickpea, 82%; dried petit fours, 88%; and apple pie, 96%.