Proximal, Microbiological and Nutritional Characterization in Chinese Potato Flour of the White Variety Colocasia Esculenta for Application in Functional Foods

The study presents a qualitative-quantitative scope through descriptive statistics for the variables studied with its analyses, with the objective of performing physical, proximal, microbiological and contained characterization of amino acids in Chinese potato flour of the white variety Colocasia esculenta for its application in functional foods. By obtaining the flour, the proximal percentages are evaluated; moisture 9.01%, ash 2.24 ± 0.15% protein 2.02 ± 0.02% fiber 4.25 ± 0.26% and fat 0.43 ± 0.15%. Additionally, the physical-chemical analyses carried out on the flour obtain a pH of 6.66 ± 0.10% acidity (oxalic) 2.24 ± 0.00% Brix degrees 2 ± 0.50%. The nutritional values reported in the Chinese potato flour of the white variety lies mainly in its content of Methionine with a value of 21.15%, Alanine with 10.43%, Isoleucine with 8.08%, Threonine with 7.41%, Histidine with 3.65% and lysine with 3.10%. Finally, the microbiological analysis of the product is determined, concluding that they are within the parameters established in wheat flours with the INEN 616: 2006 standard; thus it is considered of good quality, suitable for human consumption and consequently, for use in the food industry. Therefore, it can be used as functional food or be transformed through the use of different techniques, thus being an important plant genetic resource to improve the nutritional quality of food, productivity, food health, as well as the protection and prevention of diseases in areas of the equator with high levels of malnutrition. Keywords: characterization, nutritional food, Chinese potato, industrialization, flour. Resumen El estudio presenta un alcance cualitativo-cuantitativo mediante la estadistica descriptiva para las variables estudiadas con sus respectivos analisis y el objetivo de realizar la caracterizacion fisica, proximal, microbiologica y contenida de aminoacidos en harina de papa China de la variedad blanca Colocasia esculenta para su aplicacion en alimentos funcionales. Mediante la obtencion de la harina se evalua los porcentajes proximales; humedad 9,01%, cenizas 2,24 ± 0,15% proteina 2,02 ± 0,02% fibra 4,25 ± 0,26% y grasa 0,43 ± 0.15%. Ademas, los analisis fisico-quimicos realizados en la harina se obtiene un pH de 6,66 ± 0,10% acidez (oxalico) 2,24 ± 0,00% grados Brix 2 ± 0,50%. Los valores nutricionales reportados en la harina de papa China de la variedad blanca radica principalmente en su contenido de Metionina con un valor de 21,15%, Alanina 10,43%, Isoleucina 8,08%, Treonina 7,41%, Histidina 3,65% y lisina con el 3,10%. Finalmente, se determina el analisis microbiologico del producto concluyendo que se encuentran dentro de los parametros establecidos en harinas de trigo con la norma INEN 616:2006 de este modo se considera de buena calidad, apta para el consumo humano y consecutivamente empleada en industria alimentaria. Por lo que, puede ser utilizado como alimento funcional o ser trasformado mediante la utilizacion de distintas tecnicas siendo asi un importante recurso fitogenetico para mejorar la calidad nutricional de los alimentos, la productividad, la 171 sanidad alimentaria, asi como la proteccion y prevencion de enfermedades en zonas del ecuador con altos niveles de desnutricion. Palabras clave: caracterizacion, alimento nutricional, papa China, industrializacion, harina.