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Item Evaluación nutricional de tempeh obtenido por fermentación de fréjol (Phaseolus vulgaris l.) y quinua (Chenopodium quinoa) con rhizopus oligosporus(Universidad Estatal de Bolívar . Facultad de Ciencias Agropecuarias . Escuela de Ingeniería Agroindustrial, 2011) Fabara, Catalina; Proaño, Ana; Jácome, CarlosThis research seeks to provide scientific data at the actual product of high nutritional value aimed at replacing the high consumption of red meat in Ecuador. Which was conducted in the laboratory of molecular biology and biotechnology of the faculty of agricultural sciences, natural resources and environment, Universidad Estatal Bolivar Located in the province of Bolivar, Canton: Guaranda, parish Guanujo, sector: Laguacoto. The overall objective was to evaluate the nutritional properties of tempeh produced by fermentation of bean (Phaseolus vulgaris L.) and quinoa (Chenopodium quinoa) with Rhizopus oligosporus. And specific objectives are: implement the fermentation system for production of tempeh. To study the effect of changes in the mix beans, quinoa, with two levels of Rhizopus oligosporus in tempeh production. Assess the nutritional properties of tempeh obtained. Which were established for three formulations of mixed beans and quinoa, to ferment with two levels of Rhizopus oligosporus. For each formulation were analyzed for nitrogen protein, fiber and amino acid profile and selected the design with the level of fungus, which gave the highest value of the parameters. From the results obtained the highest percentages of protein mixtures were achieved with 80% + 20% beans quinoa 3% and 1% of Rhizopus oligosporus to 27.41% and 27.20% respectively. The highest percentages of fiber treatments were obtained in the a0b1 and a0b0 mixtures corresponding to 80% quinoa beans + 20% to 3% and 1% of Rhizopus oligosporus, respectively, with values of 6.85% and 6.35%. In the identification of amino acids reached the best percentages in the treatments and a2b0 a2b1, which corresponds to a mixture of 40% + 60% beans quinoa 1% and 3% respectively Rhizopus oligosporus. In the analysis of variance was determined that the level of Rhizopus oligosporus not affect the percentage of protein and fiber of the product or the percentage of amino acids. Of this research is recommended: taking this product as a substitute for meat because of the data was a high-protein and contains all the essential amino acids