Caracterización de leguminosas no convencionales y su potencial uso industrial.

Abstract

This bibliographic research project had the objective to search for information on non-conventional legumes, to know their nutritional content and to determine what potential use the food industries give them. To carry out this graduation project, the descriptive-bibliographic and field methods were applied by searching on indubitable investigation of several articles and documents about the legumes subject to study. Four articles that coincided with the selection criteria, the documents and Information obtained online was from digital platforms such as: Academic Google, Academia.edu, SciELO, Redalyc.org, ResearchGate and Cochrane. The main results showed that both the chachafruto and the green beans have their own nutritional contents. The average values were determined showing that chachafruto presents a percentage of protein of 22.58% and the beans of 1,784%. In terms of fiber, it is determined that the chachafruit has an average of 5.98% and the green bean reports a value of 2.7% and in terms of fat, the green bean reports a very low value of 0.06%. Therefore, it is concluded that the chachafruto has a higher nutritional content in the seeds than the green beans, however, the green bean is known as a somewhat more traditional legume than the chachafruto. The food industry is increasingly transforming and adopting the idea of providing products or sub-products made from food that allow improving and maintaining health. Regarding the industrial uses generated by the two legumes, the chachafruto is mentioned as part of the flour industry for baking, pastry, protein isolates, food for animal nutrition, and in the cheese industry.