Evaluación nutricional de la oca, mashua, quinua y avena para su uso en la elaboración de muesli.

Abstract

This bibliographic review was carried out with the objective to evaluate the nutrients of the oca root, mashua, quinoa and oats as components for muesli. The analysis of the literature and information supported by journals and university repositories allowed to establish the following results: the average of the nutritional value of the protein was 14.26 ± 2.41 and 5.40 ± 1.19 (g / 100 g) respectively; the highest value corresponded to quinoa and the lowest value to oca root. Regarding to fiber, the highest value corresponded to oats with a contribution of 10.78 ± 5.5 (g / 100 g) and the lowest fiber content to the oca root with 4.01 ± 1.78 (g / 100g). Regarding the ethereal extract, oats and quinoa contain the highest values 6.36 ± 1.15 and 5.37 ± 1.93 (g / 100 g) respectively and the lowest nutritional value corresponded to the oca root with a contribution of 2.19 ± 1.32 (g / 100 g) fat. In contrast, the oca root helps reduce pain and swelling of wounds producing rapid healing. The consumption of oats reduces cholesterol levels and quinoa prevents cardiovascular diseases, hypertension and control of lipids in the blood. From the above, it can be concluded that the chemical composition of oca root, oats, mashua and quinoa contains nutritional values that allow muesli to be made and at the same time to be considered a functional food due to the important characteristics of its food components.