Archivos Latinoamericanos de Nutrición (Mar 2006)
Manaca, Batata y Ñame: Posibles Sustitutos del Trigo en Alimentos para dos Etnias del Amazonas Venezolano Manaca, Sweet Potato and Yam: Possible Substitutes Of Wheat in Foods for two Ethnic Population in Venezuelan Amazon
Abstract
En este estudio se obtuvieron harinas a partir de la manaca o acai (Euterpe oleracea Mart), de la batata (Ipomea batatas), y del ñame (Dioscorea spp.), especies vegetales cultivadas en el Amazonas venezolano. A dichas harinas se les determinó su composición proximal, actividad de agua (a w), contenido de Fe, Ca, Zn, Mg, Cu, Na y K y se usaron como ingredientes de productos destinados a dos etnias del Amazonas Venezolano (Piaroa y Hiwi). Se formularon dos tipos de productos que tradicionalmente contienen harina de trigo en su formulación (ingrediente que ellos conocen por la transculturización), a los fines de sustituirla total o parcialmente por las harinas de manaca, batata y/o ñame. Para seleccionar los productos a formular se consideraron los gustos y hábitos alimentarios de las dos etnias, la facilidad y sencillez de las preparaciones. Los productos que se formularon fueron galletas y "torticas". Para decidir la(s) formulación(es) definitiva(s) se realizaron evaluaciones sensoriales a nivel de laboratorio y en las comunidades indígenas Piaroa y Hiwi. Destaca el alto contenido de grasa (16%), fibra dietética (59,7%) y hierro (73,7mg/100g) de la harina de manaca. Dos tipos de galletas y dos de "torticas" fueron igualmente aceptadas por las comunidades indígenas Las galletas aportan un alta cantidad de hierro (aproximadamente 24mg/100g). Se demostró la factibilidad de sustituir la harina de trigo por harina de manaca, batata y ñame en productos aceptados por dos etnias del amazonas venezolano.In this study, flours from manaca or acai (Euterpe oleracea Mart), sweet potato (Ipomea batatas), and yam (Dioscorea spp.), species grown in the Venezuelan Amazon, were obtained. The proximal composition, water activity (a w), Fe, Ca, Zn, Mg, Cu, Na and K content were determined for the flours of manaca, sweet potato and yam. These flours were used as ingredients of products for the inhabitants of the indigenous populations of the Venezuelan Amazon (Piaroa and Hiwi). Two types of products that traditionally contain wheat flour in their formulation (ingredient they know by transculturation) were formulated; an attempt to substitute it totally or partially by the manaca, sweet potato and/or yam flours was made. For the selection of the products to be formulated, the preferences and eating habits of the indigenous communities and ease and simplicity of the preparations to be developed, were considered. The two products formulated were cookies and "small cakes". To decide on the formulation(s) of the final product(s), sensorial evaluations were made in the laboratory and in the indigenous communities Piaroa and Hiwi. High fat content (16%), dietetic fiber (59.7 %) and iron (25mg/100g) in manaca or acai flour were remarkable. Two types of cookies and two of "small cakes" were equally accepted by the indigenous communities. Cookies supply a high iron amount (about 24%). The feasibility of substituting the wheat flour by manaca, sweet potato and yam flour in products accepted by two ethnic populations of the Venezuelan Amazon was demonstrated.
