Elaboración y control de calidad de un suplemento nutricional instantáneo en polvo a base de fréjol rojo (Phaseolus vulgaris) y pasas

Abstract

This research was carried out due to the high rate of malnutrition in our population, and given the high nutritional potential of beans. The project uses the experimental method and focuses on the elaboration and quality control of a powdered food supplement based on red beans (Phaseolus vulgaris) and raisins (Vitis vinifera). For this purpose, two formulations of the food supplement (F1 80:20 and F2 70:30) were designed and prepared after soaking and cooking the beans, liquefying them together with the raisins, dehydration at 65 °C, milling, sieving in 425µ mesh and roasting at 290 °C; the acceptability of the two formulations rehydrated in milk was evaluated by means of taste tests, obtaining the highest acceptability in the F2 formulation. From the quality control through bromatological analysis of the F2 formulation, the following results were obtained: Protein (11.72 %), Ash (3.23 %), Fiber (6.27 %), Ethereal Extract (1.55 %), Non-Nitrogenated Free Extract (75.30 %), Folic Acid (472.04 ug/100g), Phytic Acid (0.44 %), and the Microbiological Analysis whose result for molds and yeasts was negative. In conclusion, a product was obtained that guarantees its quality and safety, as it complies with the microbiological requirements established in the NTE INEN 616:2006 Standard and with the physical-chemical data reported in the bibliography, since there is no specific standard for this type of product in the country. Based on this work, I recommend that future thesis students conduct research for more applications of red bean (Phaseolus vulgaris) as a raw material for food processing.