Caracterización fisicoquímica, funcional, reológica y composicional de la mezcla de harina de chocho (Lupinus Mutabilis) y maíz (Zea Mayz) pre cocida por extrusión.

Abstract

Child malnutrition is a severe public health problem in Ecuador particularly in rural areas. This affects many communities, with Chimborazo being no exception. According to ENSANUT data, Chimborazo has a 39% rate of children under two years old with low weight and stunted growth due to malnutrition. Therefore, the objective of this study was to develop a pre-cooked mixture based on lupin flour and corn flour, aimed at being a nutritional supplement for children. The methodology employed had both qualitative and quantitative approaches with an experimental design. The results of the physicochemical, functional, rheological, and compositional characterization are expressed quantitatively; and the sensory analysis results are expressed qualitatively using a hedonic scale to determine the best formulation. A viable experimental design was developed, utilizing available resources for the preparation of the pre-cooked lupin and corn mixture. The main objective of this design was to obtain a highly nutritious supplement for children. The best formulation was selected through a tasting test conducted with 50 children from a primary school in Tixán. Of the three formulations evaluated, the third one (72.2 grams of lupin flour and 18.1 grams of corn per 100 grams of product) was the most accepted and met all physicochemical, functional, rheological, compositional, and nutritional requirements for consumption. These findings suggest that the combination of lupin and corn flour is an effective solution to address child malnutrition by offering a product with favorable physicochemical, functional, and rheological properties for children's health and growth.