Elaboración y Valoración Nutricional de Tres Productos Alternativos a Base de Mashua para Escolares del Proyecto Ruma Kawsay.

Abstract

The analysis of the nutritional and sanitary quality of the sweetened mashua was carried out; To produce three products: biscuit, ice cream, jam; Each with three different formulations with their respective witnesses for schoolchildren from the "RUNA KAWSAY" project of FAO - Ecuador. For the elaboration of these products mashua was used because it has a high content of starch, an appropriate balance of essential amino acids and is rich in vitamins C and B. Based on the studies it was determined that it possesses: humidity 73.2%, ash 5.5%, 7.3% fiber, 9.5% protein, 0.6% ethereal extract. All three products were processed and tested. The biscuit with a 40:10:50 ratio showed a higher percentage of acceptability (79%) and its nutrient components analyzed were: moisture 3.2%, ash 1.15%, fiber 0.6%, protein 10.8%, extract 12.5% ​​ether. Contributing with a higher percentage to the recommended daily requirement of protein and fiber. The ice cream with a 40:10:50 ratio presented a percentage of acceptability (86%) and its nutrient components analyzed were: moisture 25.67%, ash 0.68%, fiber 0.62%, protein 3.47%, extract 1.68%. Contributing with a percentage higher than the recommended daily requirement of protein. The jelly with 40: 0: 60 ratio presented a 91% acceptance rate and its nutrient components analyzed were: moisture 24%, ash 2.9%, fiber 0.87%, protein 0.93%, extract ether 0.12%. Contributing with a higher percentage to the recommended daily requirement of fiber. It is suggested that these foods be used as part of school breakfast because it provides a high nutritional content which will help improve nutrition and can have many benefits both in food as well as in our health.