Utilización de hojuelas de harina de chachafruto para un yogurt mix.

Abstract

The objective was to carry out a study of the effect of chachafruto four (Erytrina edulis) at the 1ood industry level, so that information found in national and international university repositories, magazines such as CLIC, Scielo, Redalyc, books reviews and journals was searched. Chachafruto our is obtained from the seeds of a legume which ¡s rich in protein and the most essential thing is that it does not contain gluten. According to the nutritional characteristics of the chachafruto seed, the following averages were obtained with regard to protein, 21.97%, humidity 42%, ash 16.05%, fat 0.75% and fiber 6, 30%. Due to the comparisons made, the strawberry yogurt contains high values in its nutitional content in relation to other yogurts, making this the one indicated to be able to combine it with the chachafruto since its protein contribution is high. The nutritional content of the chachafruto flour was compared with four types of flour which are: quinoa, rice, wheat and amaranth because of their high values. Chachafruto flour yiclds the following results as it is; moisture 8.17%, ash 6.44% due to its high mineral content and fiber content of 0.96%, which are normal values for the dietary food. In the agribusiness it is used for the production of protein drinks, it is also used in the confectionery for the production of bread, cookies and cakes. Itis concluded that the chachafruto contains a high protcin value that ranges from 21% and 22.7%, being a value higher than the protein content of meat, wheat and red beans.