Elaboración y evaluación nutricional de cupcake funcional a base de harina de arveja (Pisum sativum) y harina de trigo (Triticum aestivum), para fortalecer la dieta diaria.

Abstract

The present investigation aimed to elaborate and evaluate the nutritional facts of the functional cupcake based on pea flour (pisum sativum) and wheat flour (triticum aestivum) to improve daily diets. This work was carried out in the Bromatology and Nutrition Laboratory of the Livestock Science School of Escuela Superior Politécnica de Chimborazo. Three formulations with different pea flour concentrations including wheat flour were made: F1 (25%PF-75%WF), F2 (40%PF-60WF) and F3 (50%PF-50%WF). For the tasting tests, 40 students tried these formulations at Escuela Leopoldo Freire from Chambo Canton. The hedonic scale surveys were used. The formulation 3 got accepted the most. This formulation was analyzed nutritionally and bromatologically compared to a cupcake as control. The results were as follows: humidity (23.15% F3 and 23.86% F0), ash (1.44% F3 and 1.78% F0), Ether extract (2.01% F3 and 6.04% F0), fiber (4.87% F3 and 0.00 F0), protein (20.90% F3 and 4.35% F0), ELnN (47.94% F3 and 63.28% F0), iron (8.70 g/100 g F3), lysine (0.3 g/100g F3). Besides, the microbiology analysis was done according to INEN 2085; 2005 regulation complying with all the reference values. It was concluded that this product is nutritional and functional since it contains protein, fiber, iron and amino acids such as lysine. It is recommended to include it on a daily diet to fight malnutrition, prevent and/or cure certain illnesses human beings can develop.