Análisis bromatológico de harinas a base de alimentos de origen vegetales para la demostración de su inocuidad alimentaria

Abstract

Vegetable flours are the main ingredients in the manufacture of food for human consumption and can be used in various processes such as: making bread, cakes, cookies, among others. The present research work aims to determine the bromatological quality of flours based on foods of plant origin to demonstrate their food safety. For this reason, a bibliographic review was carried out on the bromatological analyzes of vegetable flours, which are the ones that will guarantee the quality and safety of the food for the consumer. Organoleptic characteristics such as color, smell, taste and appearance are found in the bromatological analysis of flours of vegetable origin, which allow to ensure the validation of the product by the consumer. On the other hand, there are the physicochemical and microbiological parameters such as the determination of moisture, total ash, proteins, fats, fibers, carbohydrates, molds and yeasts, which allows determining the composition of a food, such as the content of macronutrients and its safety. The results obtained reported that potato, wheat, chickpea, pumpkin, soybean, and chonta flour do not meet the parameters of total ash, determination of proteins, fibers and fats, while the rest of the flours do meet all the parameters. Finally, it can be concluded that not all the flours of plant origin investigated by various authors are within the established range, according to the stipulated standards, which indicates that they are not suitable for human consumption.