Resumen

CHIRINOS LEAL, Wilmary et al. Nutritional value of breads made with partial replacement of wheat (Triticum vulgare) by tapirama flour (Phaseolus lunatus L). Rev. Téc. Ing. Univ. Zulia [online]. 2017, vol.40, n.1, pp.52-60. ISSN 0254-0770.

Tapirama (Phaseolus lunatus L.) is a legume grown in Falcon state, which contains a source of protein, carbohydrates, fiber, and minerals of great interest to the human diet; it contributes to solving problems of malnutrition and food security. The objective was to determine the nutritional value of bread baked with partial replacement of wheat flour (Triticum vulgare) by tapirama flour, as composite flour; performing various formulations of bread sensuously evaluated by hedonic test whose result indicated that the most accepted formulation was 50:50 wheat flour: flour tapirama with probability (p ≤ 0.05). The analysis of the nutritional value of the best formulation showed the following characteristics: protein COVENIN 1195-1180; (15.60)%; total carbohydrates, weight difference (70.5)%; COVENIN fat 1785-81 (2.80)%; COVENIN humidity 1553-1580 (5)%; ashes AACC 1988 (2.88)%; COVENIN fiber 1789-81 (3.22)%; minerals by Atomic Absorption Spectroscopy K (1.07)%; The determination of gas retention in the dough and firmness index (Defloor et al. 1991) was 2.0lb / f. It is concluded that the bread obtained with the partial substitution of wheat flour by flour tapirama is of high nutritional value because of its protein, fiber and minerals.

Palabras clave : Tapirama; nutritional value; composite flours; breads.