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Trabajos de Investigación
Manaca, batata y ñame: posibles sustitutos del trigo en alimentos para dos etnias del Amazonas venezolano
Elba Sangronis, Patricia Teixeira, Mariana Otero, Marisa Guerra, Glida Hidalgo
Departamento de Procesos Biológicos y Bioquímicos, Universidad Simón Bolívar, Caracas-Venezuela - Centro Amazónico de Investigación y Control de Enfermedades Tropicales (CAICET), Puerto Ayacucho, Amazonas-Venezuela
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SUMMARY
Manaca, sweet potato and yam: possible substitutes of wheat in foods for two ethnic population in Venezuelan Amazon
In this study, flours from manaca or acai (Euterpeoleracea Mart), sweet potato (Ipomea batatas), and yam (Dioscorea spp.), species grown in the Venezuelan Amazon, were obtained. The proximalcomposition, water activity (aw), Fe, Ca, Zn, Mg, Cu, Na and K content weredetermined for the flours of manaca, sweet potato and yam. These flours wereused as ingredients of products for the inhabitants of the indigenouspopulations of the Venezuelan Amazon (Piaroa and Hiwi). Two types of productsthat traditionally contain wheat flour in their formulation (ingredient theyknow by transculturation) were formulated; an attempt to substitute it totallyor partially by the manaca, sweet potato and/or yam flours was made. For theselection of the products to be formulated, the preferences and eating habits ofthe indigenous communities and ease and simplicity of the preparations to bedeveloped, were considered. The two products formulated were cookies and"small cakes". To decide on the formulation(s) of the finalproduct(s), sensorial evaluations were made in the laboratory and in theindigenous communities Piaroa and Hiwi. High fat content (16%), dietetic fiber (59.7%) and iron (25mg/100g) in manaca or acai flour were remarkable. Two typesof cookies and two of "small cakes" were equally accepted by theindigenous communities. Cookies supply a high iron amount (about 24%). Thefeasibility of substituting the wheat flour by manaca, sweet potato and yamflour in products accepted by two ethnic populations of the Venezuelan Amazonwas demonstrated.
Key word: Composition, manaca, acai, yam, sweet potato, Amazonia, Piaroa,Hiwi, iron.
Recibido: 04/10/2005
Aceptado: 11/03/2006
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PRIVACIDAD | ACCESIBILIDAD
ALAN-VE ISSN 0004-0622 - Depósito Legal: pp 199602DF83
Sociedad Latinoamericana de Nutrición
Producción editorial en Venezuela: Capítulo Venezolano - RIF: J-30843129-0
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