Obtención y caracterización funcional de harina de cáscara de chocho (lupinus mutabilis)

The skin of lupine beans is an agro industrial waste which is generated by people that are dedicated to the sale and marketing of this legume, the skin has excellent nutritional properties that are important for human beings, but these skins are discarded and cause environmental pollution, this is the reason why in this research work the obtaining and functional characterization of lupine bean skin flour (Lupinus mutabilis) was carried out, the amount of nutrients was precisely determined by means of the physical-chemical analysis of macrocomponents, and microbiological analysis. In the physical-chemical analyzes the following results were obtained: moisture 6.71%, ph 4, starch 4,7867%, ash 2.8167%, protein 11.2616%, fat 8.4733%, fiber 73.4154%, acidity 0.0277%, calcium 4895.4767 mg/kg, potassium 1068.4667 mg/kg, iron 28.4367 mg/kg, phosphorus 19.6233 mg/g. for the statistical analysis, an Argentine Infostat version 6.2 statistical software and Excel 2013 was applied in which, the average, standard deviation, coefficient of variation, variance in which a variation coefficient of less than 5% is evidenced, it indicates that the data obtained in this investigation are acceptable, the data of each analysis were compared with several previous investigations on flour lupine bean skin and the standards (NTE-INEN 2390:2004) which corresponds to legumes unmarked grain of lupine beans, and the (NTE-INEN 616:2006) standard for all-purpose flours.

• Váldodahkki: Sadva Tiuquinga, Jessica Paola (author)
• Materiálatiipa: bachelorThesis
• Giella: spa
• Almmustuhtton: 2019
• Fáttát: macro microcomponentes; almidón; microorganismos
• Liŋkkat: http://dspace.unach.edu.ec/handle/51000/6141