Uso de la fruta mamuka (Sicana Odorífera) como ingrediente alimentario.

Abstract

This bibliographic review was carried out with the objective of studying the uses of mamuka fruit (Sicana odorifera) as a food ingredient with based on scientific publications. By reviewing studies of several researchers, information was compiled and authors’ different positions were compared to present a summarized version of the results found in scientific journals and repositories of higher education institutions. The following descriptors are integrated: "characterization of mamuka" "functional food" "agroindustrialization" and "medicinal use". These words were combined with different forms at the time of exploration in order to broaden the selection criteria. Likewise, through 12 bibliographic sources and with the method of systematizing the information, a summary is established in tables with the quantitative results of each author who carried out their studies in relation to the objective proposed. With respect to the results, the best nutritional value of the mamuka is established in the naud variety with a protein content of (2.62 %) and carbohydrates (11.81 %). Likewise, the black variety is characterized by its higher dietary fiber content in relation to the other varieties. Therefore, it is concluded that due to its physical-chemical characteristics it has a potential use for enriching and fortifying food products. In addition, it is considered as a nutraceutical food since it provides medical benefits for health including the prevention of some diseases. Therefore, it is recommended to promote the cultivation of mamuka in different locations of the country in order to lead to its industrialization.