Desarrollo de una compota a base de puré de camote (Ipomoea batatas L.) y pulpa de guineo (Musa paradisiaca L.) fortificada con harina de altramuz (Lupinus mutabilis L.).

Abstract

The implementation of a fortified compote in the main diet of children would be an improvement in the quality of food that many children in schools and in marginal neighbourhoods suffer from child malnutrition. For this problem, the present work had the purpose of elaborating a quality product, which fulfils the characteristic of providing greater nutritional value essentially in the protein area; this was carried out with materials that fulfil this purpose, which are lupin, banana and sweet potato; it also helps to obtain alternatives in terms of nutrition. The restrictions that were established were given thanks to the revision of bibliography and the management of Design Expert where the treatments that were going to be analysed and developed to find the best option of formulation were established; the treatment to choose was the 3 that is composed of 7 % of lupin flour, 20 % of water, 58 % of mashed guineo and 15 % of mashed sweet potato, to this sample the microbiological analyses were carried out where the results of the established norm, as well as physical-chemical analyses that established a protein percentage in the compote of 3. 71%, significantly exceeding the average value of compotes on the market. A cost-benefit analysis was carried out where the price was set at 1.18 USD retail price.