Elaboración y Valoración Nutricional de Tres Productos Alternativos a Base de Oca ( Oxalis tuberosa ) para Escolares del Proyecto Runa Kawsay

Abstract

The nutritional potential of the oca was determined for the preparation of three products based on oca: ice cream, cookies, and confectionery, each with their respective witnesses, for schoolchildren of the "Runa Kawsay" project of FAO-Ecuador. For the elaboration of these products, oca was used since it is a tuber with a high nutritional value. Based on the studies it was determined that it has: 34.44% humidity, 4.6% protein, 4.1% ash, 2.9% fiber, 1.02% ethereal extract, 47.74% free non-nitrogenous extract, and the following three products were prepared: The 40:10:50 ratio ice cream show a composition: 65% moisture, 4.5% protein, 2.5% ash, 1.5% fiber, 9% ethereal extract, 17.5% non-nitrogenous free extract; presenting higher protein intake with respect to daily intake. The 40:10:50 ratio cookies show composition: 3.8% humidity, 10.5% protein, 2.2% ash, 0.6% fiber, 13.1% ethereal extract, 69.8% free non-nitrogenous extract; presenting higher fiber and protein contribution with respect to daily intake. The 40:0:60 ratio jam showed the following composition: 48% moisture, 0.9% protein, 3.2% ash, 1.5% fiber, 0% ethereal extract, 46.4% free non-nitrogenous extract; presenting a higher fiber contribution with respect to the daily intake. Microbiological analysis was carried out to guarantee the sanitary quality of these products, making them safe and suitable for human consumption. Therefore, it is recommended that FAO implement these products in children's diets as they would be a contribution to combat child malnutrition.