Diseño de un recetario a base de amaranto, producido en la comunidad de Zuleta, provincia de Imbabura

The present research project is oriented to the design of a recipe book based on amaranth, produced in the community of Zuleta, province of Imbabura\; for which, the objective is to revalue the amaranth produced in the community of Zuleta through preparations that value its cultural importance. In such virtue, a study is taken under a qualitative and quantitative research approach, inductive method, which has allowed to start with an own observation of the problem and with the solutions. This process has obtained the results that amaranth in Zuleta is produced by adults and elderly people, who in view of their limited quality of life look to agriculture as a source of income, sowing this product in more than 10 hectares\; allocating to the seed between 26 to 50 lb., which are offered directly to the consumer in fairs and markets as raw material for different uses, especially gastronomy. This has allowed us to conclude that amaranth is revalued through preparations that provide protein, fiber, improve digestion and accelerate metabolism. Its gastronomic uses are directed to use it as a complement of sauces, stews, salads, desserts or it can be obtained flour, vegetable oil, complement of yogurts and cereals. Its main nutritional values are carbohydrate, phosphorus and energy. For this reason, a recipe booklet has been designed containing thirteen recipes all based on amaranth, contributing to good food and nutrition.

El presente proyecto de investigación se orienta en el diseño de un recetario a base de amaranto, producido en la comunidad de Zuleta, provincia de Imbabura; para lo cual, se plantea como objetivo revalorizar el amaranto producido en la comunidad de Zuleta a través de preparaciones que pongan en valor su importancia cultural. En tal virtud, se toma un estudio bajo un enfoque de investigación cualitativo y cuantitativo, método inductivo, que ha permitido iniciar con una observación propia de la problemática y conseguir soluciones. Este proceso, ha logrado obtener como resultados que, el amaranto en Zuleta es producido por personas adultas y adultas mayores, que frente a su limitada calidad de vida miran a la agricultura como fuente de ingreso, sembrando este producto en más de 10 hectáreas; destinando a la semilla entre 26 a 50 lb, mismos que son ofertados directamente al consumidor en ferias y mercados como materia prima para diferentes usos, especialmente la gastronomía. Esto ha permitido concluir que, la revalorización del amaranto se lo realiza a través de preparaciones que aportan proteína, fibra, mejora de la digestión y aceleración del metabolismo. Sus usos gastronómicos se direccionan para usarlo como complemento de salsas, guisos, ensaladas, postres o también se puede obtener harina, aceite vegetal, complemento de los yogures y los cereales. Sus principales valores nutricionales son el hidrato de carbono, fósforo y energía. Por lo cual, se ha diseñado un recetario que contiene doce recetas todas a base de amaranto, contribuyendo a la buena alimentación y nutrición que será destinado para todos los habitantes de la zona, en especial a los adolescentes que desconocen de una buena alimentación.

The present research project is oriented to the design of a recipe book based on amaranth, produced in the community of Zuleta, province of Imbabura; for which, the objective is to revalue the amaranth produced in the community of Zuleta through preparations that value its cultural importance. In such virtue, a study is taken under a qualitative and quantitative research approach, inductive method, which has allowed to start with an own observation of the problem and with the solutions. This process has obtained the results that amaranth in Zuleta is produced by adults and elderly people, who in view of their limited quality of life look to agriculture as a source of income, sowing this product in more than 10 hectares; allocating to the seed between 26 to 50 lb., which are offered directly to the consumer in fairs and markets as raw material for different uses, especially gastronomy. This has allowed us to conclude that amaranth is revalued through preparations that provide protein, fiber, improve digestion and accelerate metabolism. Its gastronomic uses are directed to use it as a complement of sauces, stews, salads, desserts or it can be obtained flour, vegetable oil, complement of yogurts and cereals. Its main nutritional values are carbohydrate, phosphorus and energy. For this reason, a recipe booklet has been designed containing thirteen recipes all based on amaranth, contributing to good food and nutrition.