Evaluación del proceso de obtencion de harina de la cascara de musa paradisiaca (BANANO) para elaboración de balanceados en Santo Domingo de los tsáchilas

This research is based on meal preparation Musa paradisiaca (banana) for the development of balanced, took place in order to take advantage of the shell which have not taken much importance. Bananas are grown in over 130 countries, from Southeast Asia where they are native to Oceania and South America, the world's largest producer is India, from where nearly a quarter of the fruits sold in the world, although much of these are for domestic consumption. In our country there is a large banana farming because it is the largest exporter, in which there is no residue numbers that have great bang for the feasibility of new products as well as animal consumption and for human consumption, Santo Domingo has with 1.4% of total production. The present work is whether the lack of knowledge of the nutritional characteristics making the banana peel and banana production does not allow agribusiness, and therefore its industrialization. This research was conducted in the laboratory of the Agricultural Technological Institute Calazacon, which is located 6.5 kilometer route in Santo Domingo - Quevedo, Province of Santo Domingo Tsachilas. The main objective was to evaluate the peel of two varieties of heavenly muse, and by Chemical analyzes to determine the best treatment. For this research an experimental design set A x B x C (2 x 2 x 2) with 2 replicates per treatment, study factors involved were: shell variety of levels: (a0 Barraganete) and (a1 Cavendish ), drying time and temperature to levels (b0 45 ° C for 24 hours) and (b1 55 ° C for 12 hours), type of antioxidant levels (sodium erythorbate c0) and (c1 Meta sodium bisulfite ) to determine differences between levels of study was carried out the Tukey test at 1% on treatments in which deference was among the factors. After analyzing each and every one of the treatment I get to determine what treatment 1 (a0 b0 c0) and treatment 2 (a0 b0 c1) were chosen as the best because of its better features. The finished product is assessed the following variables: Moisture, Protein, fat, fiber, which were determined by chemical composition analysis. The cost of production is set to $ 0, 82 per 250g. Flúor processed banana peel.

• Main Author: Jaramillo Quiñonez, Diego David (author)
• Format: bachelorThesis
• Language: spa
• Published: 2012
• Subjects: Evaluacion del proceso; Harina de cascara
• Online Access: http://repositorio.uteq.edu.ec/handle/43000/2619