General Objective: Value Sacha Inchi cake as a functional ingredient in the food industry by analyzing the anti-nutrients present and determining processes for their reduction.
Specific objectives:
- To qualitatively and quantitatively evaluate the antinutrients present in Sacha Inchi seeds and their fractions.
- Establish the process conditions for the reduction of anti-nutritional compounds in Sacha Inchi cake.
- Design a pasta with high protein value and sensorially acceptable, using Sacha Inchi cake as a functional ingredient.
Participating Institutions:
UG, ESPOL, EPN, INIAP.
Participants:
Project Director Marcia Idilma Ochoa Palma
- Edgar Fernando Landines Vera
- Veronica Rafaela Guadalupe Moyano
- Karin Elizabeth Coello Ojeda
- Jenny Cumandá Ruales Nájera
- Clara Elena Villacres Poveda
- Maria Belén Quelal Tapia
Awarded budget: $49946,58
Project Status: Completed
