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

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.