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[Manaca, sweet potato and yam: possible substitutes of wheat in foods for two ethnic population in Venezuelan Amazon].
Arch Latinoam Nutr. 2006 Mar; 56(1):77-82.AL

Abstract

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 (25 mg / 100 g) 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.

Authors+Show Affiliations

Sangronis E
Departamento de Procesos Biológicos y Bioquímicos, Universidad Simón Bolívar, Caracas, Venezuela.
Teixeira P
No affiliation info available
Otero M
No affiliation info available
Guerra M
No affiliation info available
Hidalgo G
No affiliation info available

MeSH

ArecaceaeCookingDioscoreaFlourFood PreferencesHumansIndians, South AmericanIpomoea batatasNutritive ValueVenezuela

Pub Type(s)

English Abstract
Journal Article

Language

spa

PubMed ID

16786737

Citation

Sangronis, Elba, et al. "[Manaca, Sweet Potato and Yam: Possible Substitutes of Wheat in Foods for Two Ethnic Population in Venezuelan Amazon]." Archivos Latinoamericanos De Nutricion, vol. 56, no. 1, 2006, pp. 77-82.
Sangronis E, Teixeira P, Otero M, et al. [Manaca, sweet potato and yam: possible substitutes of wheat in foods for two ethnic population in Venezuelan Amazon]. Arch Latinoam Nutr. 2006;56(1):77-82.
Sangronis, E., Teixeira, P., Otero, M., Guerra, M., & Hidalgo, G. (2006). [Manaca, sweet potato and yam: possible substitutes of wheat in foods for two ethnic population in Venezuelan Amazon]. Archivos Latinoamericanos De Nutricion, 56(1), 77-82.
Sangronis E, et al. [Manaca, Sweet Potato and Yam: Possible Substitutes of Wheat in Foods for Two Ethnic Population in Venezuelan Amazon]. Arch Latinoam Nutr. 2006;56(1):77-82. PubMed PMID: 16786737.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - [Manaca, sweet potato and yam: possible substitutes of wheat in foods for two ethnic population in Venezuelan Amazon]. AU - Sangronis,Elba, AU - Teixeira,Patricia, AU - Otero,Mariana, AU - Guerra,Marisa, AU - Hidalgo,Glida, PY - 2006/6/22/pubmed PY - 2006/12/22/medline PY - 2006/6/22/entrez SP - 77 EP - 82 JF - Archivos latinoamericanos de nutricion JO - Arch Latinoam Nutr VL - 56 IS - 1 N2 - 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 (25 mg / 100 g) 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. SN - 0004-0622 UR - https://www.unboundmedicine.com/medline/citation/16786737/[Manaca_sweet_potato_and_yam:_possible_substitutes_of_wheat_in_foods_for_two_ethnic_population_in_Venezuelan_Amazon]_ DB - PRIME DP - Unbound Medicine ER -