Análisis comparativo de la composición nutricional del chocho, quinua y chachafruto, y su aplicación en la elaboración de pan.

Abstract

The objective of this research was to carry out a nutritional analysis of three flours: chocho, quinoa and chachafruit, in order to know their application in the baking industry. For which a descriptive, qualitative and literature review analysis was performed. Research was carried out based on with information from undergraduate and graduate theses and research reports, either in English and Spanish, within a range of publication between 2010 and 2022, both from foreign universities and educational centers in Ecuador using search engines. The investigations presented quantitative results of the physicochemical composition of chocho, quinoa and chachafruit flour and the products made from them. Regarding the nutritional composition of the three flours, it is evident that chocho flour shows a high protein content (45.98% of its total composition), fats (20.66%) and a low carbohydrate content, while the chachafruit and quinoa flours showed a lower protein value (21.13% - 13.92%) but with a high carbohydrate content. It was concluded that these flours can be used as an alternative in bakery products because of their high nutritional value. A granulometry study of chocho, quinoa and chachafruit flours is recommended to determine if they influence the physical and sensory characteristics of bread.