Characterization of the caloric and nutritional contribution of different forms of preparation of the nacatamal that is commercialized in the municipality of León

Authors

  • Sandra Navarrete National Autonomous University of Nicaragua, León.
  • Ruth Salinas National Autonomous University of Nicaragua, León
  • Ana Cisne National Autonomous University of Nicaragua, León.
  • Mercedes León Caceres National Autonomous University of Nicaragua, León
  • Adaleydis Benavides National Autonomous University of Nicaragua, León.
  • Deianneyra Ramírez National Autonomous University of Nicaragua, León.
  • Edwing Martínez National Autonomous University of Nicaragua, León

DOI:

https://doi.org/10.5377/universitas.v13i1.16637

Keywords:

Nacatamal, traditional food, calories, nutritional composition.

Abstract

The objective of the research was to characterize the caloric and nutritional contribution in different forms of preparation of Nacatamal in the municipality of León, obtaining the real values ​​of said contribution, Material and method. it was performed using official AOAC methods and using the Atwater factors. Results. Of the 4 samples of nacatamal evaluated, it was observed that the moisture content exceeds 45%, in the case of the protein content it ranges between 6%-7%, in the case of the fat content of the 4 samples it is very varied between 6% - 11%, observing that samples 2 and 4 are the ones that contain the most fats, this because a lot of bacon content was found in their composition, while samples 1 and 3 lacked this ingredient. Carbohydrates are the second macronutrient with the highest contribution present in the nacatamal, which is in a range of 32%-37%, noting that it is indirectly proportional to the fat content, the Calcium (Ca) content, its contribution is low and in case Contrary to the phosphorus (P) content in samples 1, 3 and 4, they meet 50% of the requirements of the daily reference values ​​according to the FDA and FAO/WHO, which are 1000mg. Conclusion. Through the diagnosis of the outlets that work and sell nacatamales, it was observed that more than 50% are run by women, who are the owners and managers of the economic development of their families; which is a laborious food that requires several days.

 

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Author Biographies

Sandra Navarrete, National Autonomous University of Nicaragua, León.

Food Quality Control Department, Faculty of Chemical Sciences

Ruth Salinas, National Autonomous University of Nicaragua, León

Food Quality Control Department, Faculty of Chemical Sciences.

Ana Cisne, National Autonomous University of Nicaragua, León.

Food Quality Control Department, Faculty of Chemical Sciences.

Mercedes León Caceres, National Autonomous University of Nicaragua, León

Food Quality Control Department, Faculty of Chemical Sciences.

Adaleydis Benavides, National Autonomous University of Nicaragua, León.

Food Quality Control Department, Faculty of Chemical Sciences.

Deianneyra Ramírez, National Autonomous University of Nicaragua, León.

Food Quality Control Department, Faculty of Chemical Sciences.

Edwing Martínez, National Autonomous University of Nicaragua, León

Food Quality Control Department, Faculty of Chemical Sciences.

References

CuídatePlus, R. (2021). Calorías. CuidatePlus. Recuperado 21 de marzo de 2022, de https://cuidateplus.marca.com/alimentacion/diccionario/calorias. html.

Flores, C. (2017). Maestría seguridad Alimentaria y Desarrollo: Cultura Alimentaria Nicaragüense. 1-6. Managua, Nicaragua.

Flores, M., Menchú, M. T., & Lara, M. (1971). Valor Nutritivo de los alimentos para Centro América y Panamá. INCAP E-530, 79-80.

Morales, M. C. (2010). Monografía de Ingenierías de Alimentos, facultad de Ciencias Química-UNAN León. Morales, M. E., Morales, C. F., & Oviedo, Y. C. (2010). Repositorio UNAN-León. Obtenido de http://riul.unanleon.edu. ni:8080/jspui/bitstream/123456789/2708/1/218384.pdf

Nicaragua, M. d. (2007). Obtenido de http://mapasalud.minsa.gob.ni/ mapa-depadecimientos-de-salud-de-nicaragua.

Published

2022-06-30

How to Cite

Navarrete, S. ., Salinas, R. ., Cisne, A., León Caceres, M. ., Benavides, A. ., Ramírez, D., & Martínez, E. . (2022). Characterization of the caloric and nutritional contribution of different forms of preparation of the nacatamal that is commercialized in the municipality of León. UNIVERSITAS (LEÓN): SCIENTIFIC JOURNAL OF THE UNAN-LEÓN, 13(1), 6–8. https://doi.org/10.5377/universitas.v13i1.16637

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Articles