Diseño del proceso para la obtención de harina de oca (Oxalis Tuberosa) para dietas alimenticias de la comunidad de Quiloac, cantón Cañar

Abstract

The objective of this technical project was to design the process for obtaining goose (Oxalis tuberosa) flour at the laboratory level with the verification of the current regulation NTE INEN 616 for food diets in the community of Quilloac, Canton Cañar. In order to achieve the objective and make the product suitable for human consumption and the diets of local consumers, physical-chemical analyses were carried out with tests to measure ash, moisture, protein, fat, gluten and carbohydrates. Regarding the verification of compliance with the microbiological characteristics, studies were carried out which include: Molds and yeasts and total coliforms: Molds and yeasts and total coliforms giving values where they will be compared with the permitted levels detailed in the Technical Standard, likewise the process was validated with engineering calculations to complement the design of the plant. A benefit-cost analysis was also taken into account to identify the profitability of project execution. The results of the physical-chemical analyses were: ash 3.25%, protein 9.80%, fat 3.00%, humidity 4.20%, carbohydrates 65.98% and the absence of gluten. For the microbiological analysis of molds and yeasts, a result of 50 CFU/g and coliforms with a total of 20 CFU/g. The benefit-cost was $ 1.13, the Net Present Value was $21426.54 and the Internal Rate of Return was 59.61%, considered acceptable. The process for obtaining goose flour has been concluded, being beneficial for our organism at the moment of consumption since it complies with the current standard NTE INEN 616. It is recommended to control the maximum and minimum temperatures, together with the ideal drying time to avoid the loss of nutrients.