Diseño de un recetario a base de amaranto, producido en la comunidad de Zuleta, provincia de Imbabura

The present research project is oriented to the design of a recipe book based on amaranth, produced in the community of Zuleta, province of Imbabura\; for which, the objective is to revalue the amaranth produced in the community of Zuleta through preparations that value its cultural importance. In such virtue, a study is taken under a qualitative and quantitative research approach, inductive method, which has allowed to start with an own observation of the problem and with the solutions. This process has obtained the results that amaranth in Zuleta is produced by adults and elderly people, who in view of their limited quality of life look to agriculture as a source of income, sowing this product in more than 10 hectares\; allocating to the seed between 26 to 50 lb., which are offered directly to the consumer in fairs and markets as raw material for different uses, especially gastronomy. This has allowed us to conclude that amaranth is revalued through preparations that provide protein, fiber, improve digestion and accelerate metabolism. Its gastronomic uses are directed to use it as a complement of sauces, stews, salads, desserts or it can be obtained flour, vegetable oil, complement of yogurts and cereals. Its main nutritional values are carbohydrate, phosphorus and energy. For this reason, a recipe booklet has been designed containing thirteen recipes all based on amaranth, contributing to good food and nutrition.

• Auteur principal: Castañeda Arcos, Freddy Antonio (author)
• Format: bachelorThesis
• Publié: 2022
• Sujets: revalorización, amaranto, valor nutricional, recetario
• Accès en ligne: https://repositorio.puce.edu.ec/handle/123456789/44826