Elaboración y control de calidad de un muffin a base de harina de haba (Vicia faba) y harina de trigo (Triticum aestivum) con valor proteico para escolares

Abstract

Malnutrition is a major health problem that affects everyone, especially children, in addition, the food sold to schoolchildren in educational institutions is not nutritious, therefore, the present work aimed to develop muffins based on bean flour (Vicia faba) and wheat flour (Triticum aestivum) with high protein value for schoolchildren, in order to improve the nutrition of the school population, for which three formulations were proposed; F1 (50% H.T, 50% H.H), F2 (40% H.T, 60% H.A), F3 (30% H.T, 70% H.A). The proximal and microbiological analysis was carried out based on the methodology given by the INEN and NMX. As a result, it was obtained that the best treatment for the F2 formulation, for its physicochemical, and microbiological properties and for the tasting test, Humidity (19.49%) was obtained; ash (1.67%); Fat (27.83%); Fiber (2.31%); Protein (7.18%); ELNN (41.51%); pH (7.40); Total coliforms (absence); Molds and yeasts (22.00 CFU/g). The acceptability test was carried out on 60 fourth-year students of Basic Education at "San Felipe Neri" School in Riobamba city, where a survey using a hedonic scale was used for a better understanding. It is concluded that the best treatment is F2 (40% H.T, 60% H.A) with 40% acceptability of schoolchildren. This is because it has a better texture and better flavor. You can make muffins based on products of the region such as bean flour that provides nutritional properties, such as an important source of fiber, high protein content, vitamins, minerals, vitamin B1, iron, potassium, and more, which help develop muscle strength, strengthens bones, provides nutrients, helps the growth and development of schoolchildren.