Caracterización fisicoquímica, valor nutricional y control de calidad de una mezcla precocida a base de chocho (Lupinus mutabilis) y maíz (Zea mays)

Abstract

The malnutrition issue in the country has raised concerns about inadequate nutrition among pregnant women according to the Global Nutrition Report 2020. In Ecuador, there is a reported anemia rate of 32.8%. Hence, an investigation has been conducted to promote the consumption of Andean grains. The main objective was to determine the physicochemical characteristics, nutritional value, and quality control of a precooked mixture based on Chocho (Lupinus mutabilis) and corn (Zea mays). The methodology employed a qualitative and quantitative approach with an experimental design, conducting bromatological, microbiological, and contaminant analyses according to the standards NTE INEN 616: 2015. For wheat flour, NTE INEN 2051: 2013 was applied in cereals and legumes, ground corn, semolina, flour, grits, and the final product; complying with the standard NTE INEN 1737: 2016 for precooked corn flour without germ. The results from three formulations using raw flours and hedonic testing showed that the highest acceptability among the population was formulation F3 (60.00% wheat flour and 30.00% Chocho flour). Bromatological analyses of the precooked mixture revealed acceptable values for proteins, fats, and dietary fiber. Additionally, microbiological results demonstrated hygienic quality meeting standards for molds, yeasts, and E. coli, while heavy metal presence was absent; complying with regulations. Finally, it was confirmed that the obtained product has great acceptability. Thus, confirming the potential of these Andean grains as highly nutritional food supplements for pregnant women.