Elaboración de postres a base de harina de guandul (cajanus cajan)

This work of investigation is orientated to know that pigeon pea bean is a legume that was brought from India and adapted in some provinces in Ecuador such as Los Ríos, Manabí and finally Imbabura, it is important to mention that this product does not contain gluten, so people who are allergic can consume through desserts that are presented in the research work. The general objective of this research was to promote interest in the historical Afro Ecuadorian people memory, through the preparation of a recipe book for desserts based on pigeon pea flour. However, to get this achieve this proposal, it was necessary to ask the following question, which was detailed as follows: In what way does a recipe book for desserts based on pigeon pea flour promote interest in the historical Afro-Ecuadorian memory people? Furthermore, were established a developed methodology begins establishing a definition of what this work is about, in where it is part of an applied research, its approach is mixed type using qualitative and quantitative results will be taken\; This study has been carried out, based on three types of research that are documentary, explanatory and experimental. Finally, in these methods they are included: inductive-deductive and analytical-synthetic\; in this way around 165 people were surveyed, including farmers, Chota Valley people, who are potential consumers of pigeon peas, chefs, agronomists and family members, as well as some chefs were interviewed such as: María Gracia Holguín, Edison Hidrobo, Jheynn and Salinas Rodríguez with the purpose of gathering the necessary information to prepare the desserts based on pigeon pea flour, the present investigation was carried out in November 2020. Among the most outstanding results is the flexibility that the product can have and the diversity of flavors that can be added to a preparation and the structure that a dessert should have.

• Autore principale: Revelo Guerrero, Liliana Patricia (author)
• Natura: bachelorThesis
• Pubblicazione: 2022
• Soggetti: guandul, recetario, postres
• Accesso online: https://repositorio.puce.edu.ec/handle/123456789/44387