Comparación nutricional de hongos comestibles de los géneros pleurotus y suillus
Fecha
2020
Título de la revista
ISSN de la revista
Título del volumen
Editor
Universidad de Guayaquil. Facultad de Ciencias Químicas
Resumen
La presente investigación tiene como objetivo comparar el valor nutricional de hongos comestibles de los géneros Pleurotus y Suillus. En Ecuador, existen pocos estudios sobre los hongos comestibles dado que la población desconoce lo útil que pudieran ser. Para el efecto de este trabajo se realizó una investigación experimental-bibliográfica en donde el instrumento de recolección de información fue una encuesta estructurada con trece preguntas dirigida a la población Ecuatoriana de la Costa, Sierra, Oriente e Insular del país, mediante fórmula estadística empleada por el Instituto Nacional de Estadísticas y Censos (INEC). Los resultados indican que el 85% de la población de la región Costa provincia del Guayas conocen los hongos comestibles, entre ellos el 31% reconocen al género Suillus mientras que solo 15% al género Pleurotus. Ambos géneros presentan un bajo contenido de lípidos, lo cual es beneficioso para personas con enfermedades cardiovasculares. El 73% de la población mostró interés en sustituir parte de la carne roja por hongos comestibles, lo cual da oportunidad a desarrollar alimentos funcionales con alto valor nutricional y bajo contenido calórico.
The present research aims to compare the nutritional value of edible mushrooms of the Pleurotus and Suillus genera. In Ecuador, there are few studies on edible mushrooms since the population does not know how useful they could be. For the purpose of this work, an experimental-bibliographic investigation was carried out in which the information collection instrument was a structured survey with thirteen questions addressed to the Ecuadorian population of the Coast, Sierra, Oriente and Insular of the country, by means of a statistical formula used by the National Institute of Statistics and Censuses (INEC). The results indicate that 85% of the population of the Costa Guayas province know edible mushrooms, among them 31% recognize the genus Suillus while only 15% recognize the genus Pleurotus. Both genders are low in lipids, which is beneficial for people with cardiovascular disease. 73% of the population showed interest in substituting part of the red meat for edible mushrooms, which gives an opportunity to develop functional foods with high nutritional value and low calorie content.
The present research aims to compare the nutritional value of edible mushrooms of the Pleurotus and Suillus genera. In Ecuador, there are few studies on edible mushrooms since the population does not know how useful they could be. For the purpose of this work, an experimental-bibliographic investigation was carried out in which the information collection instrument was a structured survey with thirteen questions addressed to the Ecuadorian population of the Coast, Sierra, Oriente and Insular of the country, by means of a statistical formula used by the National Institute of Statistics and Censuses (INEC). The results indicate that 85% of the population of the Costa Guayas province know edible mushrooms, among them 31% recognize the genus Suillus while only 15% recognize the genus Pleurotus. Both genders are low in lipids, which is beneficial for people with cardiovascular disease. 73% of the population showed interest in substituting part of the red meat for edible mushrooms, which gives an opportunity to develop functional foods with high nutritional value and low calorie content.
Descripción
Pdf
Palabras clave
BIOMOLÉCULAS, ALIMENTOS, MACROMOLÉCULAS, CONTENIDO PROTEICO, CONTENIDO DE LÍPIDOS, CONTENIDO CALÓRICO