Evaluación de dos métodos a escala de laboratorio para la obtención de harina a partir de la cochinilla (Dactylopius coccus)

Abstract

The main objective of this degree work was to evaluate two laboratory-scale methods for obtaining flour from cochineal (Dactylopius coccus) as a possible protein-rich food. Initially, the insect was collected from different prickly pear plantations in Guano canton and later it was divided into four samples of different weights for the extraction of the dye it contains, using the method with potassium carbonate, as well as its characterization, having a yield between 68.273 and 95.307% in each extraction. In order to know the appropriate process to obtain the flour, two methods were evaluated, dry and wet, which were based on cooking the cochineal at 110 and 90 degrees Celsius respectively, the extraction of fat using Soxhlet, drying at 60 degrees Celsius, grinding and finally obtaining the flour. Regarding the characterization, the physicochemical analyzes yielded better results by the dry method compared to the wet method. The first method mentioned its protein content was 13.02%, average moisture 6.903%, ashes 0.750%, fat 5.577%, as well as a greater amount in the final product. On the other hand, by wet method, the protein content was 12.17%, humidity 8.732%, ashes 0.683%, fat 25.152% and lower flour production. Through the evaluation and analysis of the results, it was possible to affirm that flour can be obtained by both methods, despite the fact that the dry method presented the best characteristics and, although the percentage of protein was lower than expected, it meets the parameters to be considered a food as a source of protein, however, it is recommended to go through bleaching processes to the flour so that it loses its purple color.