Articles
Año 9 No.25 Enero - Abril 2023
FROM PEST TO NUTRITIOUS FOOD: MAKING HUITLACOCHE FLOUR Ustilago maydis
Instituto Tecnológico Superior de Atlixco
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Instituto Tecnológico Superior de Atlixco
Bio
Benemérita Universidad Autónoma de Puebla Campus Matamoros
Bio
Benemérita Universidad Autónoma de Puebla Campus Matamoros
Bio
Instituto Tecnológico Superior de Atlixco
Bio
Prolongación boulevard “Emiliano Zapata”, sin número
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Abstract
According to the Food and Agriculture Organization of the United Nations (FAO), the diet of Mexicans has been transformed in the last four decades, negatively impacting the nutritional status of people and increasing their vulnerability to diseases. In this project, a formulation of a flour was developed, which is characterized by being a food product enriched with huitlacoche (Ustilago maydis). The bromatological results allow us to verify that for every 100 g of the formulated food, we have 18.81 g of protein and 11.67 g of fiber. Bromatological tests were carried out on moisture, ashes, fats, proteins, fiber, and carbohydrates. Regarding the sensory analysis, a general average of 3.96 was obtained, which determines that the food is moderately well accepted.
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