The properties of tagua bark (brutelephas aequatoriales spruce) for producing traditional salprieta
Keywords:
bark, innovation, splatter, tagua, traditionAbstract
Manabí is a province rich in cultural traditions. Its cuisine makes it a province visited by national and foreign tourists. The salprieta is one of the delicacies that identify the province, however the tradition of making salprieta is being lost, that made with tagua that despite not being so widespread became a typical dish of the areas where the crop del Cade constituted the economic support of its inhabitants (Chone, Calceta, Junín, San Plácido, Paján and Jipijapa), because from this plant many by-products are obtained such as the cade used for the construction of roofs of houses and agricultural constructions; the tagua, for the elaboration of crafts, and the bark of this one is used for food of the cattle in the form of flour; and for the elaboration of salprieta in replacement of the corn. The research problem is centered on the loss of ancestral knowledge in the peasant communities to elaborate salprieta using an available resource such as the tagua bark, available raw material that is not used due to ignorance, whose nutritional properties are excellent, as we indicate the tables attached to the document.
Downloads
References
Alcívar, E. and Párraga, F. (2012). Effect of biol enriched with acid-lactic bacteria on the productivity of peanut cultivation (Arachis hypogaea L.). Calceta: Manabí Agricultural Polytechnic High School (ESPAM).
Andrade, J. (2019). Inclusion of tagua rsiduos flour (Phytelephas aequatorialis) in the COBB 500 chicken diet. Calceta: Higher Agricultural Polytechnic School of Manabí ESPAM.
Ayala, TC (2009). Feasibility study for the production and commercialization of peanuts (Arachis hypogaea L) in the canton hipijapa, province of Manabi. Quito: San Francisco University of Quito.
Cruze, L., Kohno, S., McCoy, M. W., & Guillette Jr, L. J. (2012). Towards an understanding of the evolution of the chorioallantoic placenta: steroid biosynthesis and steroid hormone signaling in the chorioallantoic membrane of an oviparous reptile. Biology of reproduction, 87(3), 71-1. https://doi.org/10.1095/biolreprod.112.101360
De la Torre, J. R., Walker, C. B., Ingalls, A. E., Könneke, M., & Stahl, D. A. (2008). Cultivation of a thermophilic ammonia oxidizing archaeon synthesizing crenarchaeol. Environmental microbiology, 10(3), 810-818. https://doi.org/10.1111/j.1462-2920.2007.01506.x
Espin, A. (2016). Study of the gastronomic heritage of the city of Calceta in the province of Manabí. Calceta: School of Gastronomy, Polytechnic Agricultural School of Manabí (ESPAM).
Food and cultural heritage of Ecuador. (August 20, 2017). Food and cultural heritage.
Mera, S.H., & Zavala, E. (2019). Technical feasibility analysis for the production of sausage with Oca (Oxalis Tuberosa). Guayaquil: University of Guayaquil.
Montenegro, E. (2016). Traditional Ecuadorian cuisine. Quito: San Francisco University of Quito.
Nole, P. (2012). Agronomic evaluation of 8 experimental hybrids versus 3 commercial corn hybrids. Loja: National University of Loja.
Pérez, J. (2004). Nutrient quality in human food. Cuban Journal of Biomedical Research v.23 n.4, 1-14.
Rea, I., & Urbano, R. (2017). Development of a cream with exfoliating characteristics based on the powder coming from the tagua. Quito: Central University of Ecuador.
Rosero, S. (2017). Feasibility study of production and marketing of tagua. Guayaquil: Santiago de Guayaquil Catholic University.
Saltos, E. (2018). Use and potential of the use of E Phytelephas aequatorialis Spruce as a non-timber forest product. Jipijapa: State University of the South of Manabi - UNESUM.
Sari, P. R. J., Wisudawati, N. N. S., & Yulianti, N. M. D. R. (2019). Selfie tourism promotion to support innovative tourism in the era of disruption. International Research Journal of Management, IT and Social Sciences, 6(6), 172-177. https://doi.org/10.21744/irjmis.v6n6.789
Tamayo, G. (2013). Culture, Mountain, Sea and Gastronomy ”(Manabi Provincial Government). QUITO: SAN FRANCISCO DE QUITO UNIVERSITY.
Tovar, T. (2008). Morphological and thermal characterization of corn starch (Zea mays L) obtained by different isolation methods. Pachuca de Soto, Hidalgo: Autonomous University of the State of Hidalgo.
Vera, K., & Celi, K. (2015). Jewelry export plan based on Tagua. Guayaquil: Salesian Polytechnic University Ecuador.
Published
How to Cite
Issue
Section
Articles published in the International Journal of Life Sciences (IJLS) are available under Creative Commons Attribution Non-Commercial No Derivatives Licence (CC BY-NC-ND 4.0). Authors retain copyright in their work and grant IJLS right of first publication under CC BY-NC-ND 4.0. Users have the right to read, download, copy, distribute, print, search, or link to the full texts of articles in this journal, and to use them for any other lawful purpose.
Articles published in IJLS can be copied, communicated and shared in their published form for non-commercial purposes provided full attribution is given to the author and the journal. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
This copyright notice applies to articles published in IJLS volumes 4 onwards. Please read about the copyright notices for previous volumes under Journal History.
