Elaboración, caracterización fisicoquímica, análisis sensorial y control de calidad de hojuelas a base de chocho (Lupinus mutabilis) y maíz (Zea mayz).

Abstract

Child malnutrition is a severe issue in Ecuador, affecting 23.1% of children under five years old. In Chimborazo, 35.1% of children under two, and 33.5% of children under five suffer from chronic malnutrition. This situation adversely impacts the physical and cognitive development of children, limiting their future opportunities. Consequently, the aim of this study was to develop a snack from maize (Zea mays) and chocho (Lupinus mutabilis) flours using the extrusion technique. Three formulations were created: F1 (62.11% maize flour, 20.70% chocho flour), F2 (52.11% maize flour, 20.70% chocho flour), and F3 (54.03% maize flour, 20.70% chocho flour). A sensory analysis was conducted with a group of thirty individuals from the Biochemistry and Pharmacy program at Escuela Superior Politécnica de Chimborazo, using the Hedonic scale test, which revealed that formulation F3 achieved the highest acceptability. Additionally, microbiological analysis of the final product confirmed compliance with regulatory standards, showing levels within permitted limits and the complete absence of contaminants. Formulation F3 (54.03% maize flour, 20.70% chocho flour) has a relatively low protein (10.80%) and fiber (5.19%) content compared to other market products. However, it meets the stipulated standards for moisture, ash, and fat. It was concluded that these results support the feasibility of developing an innovative product using underutilized but highly nutritious cereals as a viable option for consumers of all ages, thus contributing to improved nutrition and food security in Ecuador. It is suggested to increase the amount of chocho flour in the snack to enhance its nutritional value.