Determinación del análisis bromatológico proximal y calidad culinaria de Phaseolus vulgaris l. (frijol común) grano negro criollo cultivado en la zona occidental de El Salvador

Abstract

This research presents an alternative to shovel the problem of not having access to good quality food in terms of food and nutrition security is concerned, betting on the use of Phaseolus vulgaris L. (common bean) black beans creole as a resource to increase the quality and food safety of salvadorian families. In order to provide the Phaseolus vulgaris L. (common bean) black beans creole alternatively, it decided to take place at three varieties of bean common creole black beans (Cuarentín, Tamazulapa and El Porvenir) grown in western El Salvador determining cooking quality and proximal compositional analysis also analysis of important micronutrients such as calcium, magnesium, iron and zinc in order to be able to compare the results and conclude which of these varieties is the best quality has taken as a comparative parameter values tables of food composition of the Institute of Nutrition of Central America and Panama for Phaseolus vulgaris L., to the development and completion of the analyzes carried out and by analysis of variance and factor analysis Tukey honestly significant difference and demonstrating through a representation of multivariate data with graphic Biplot that two of the three varieties (Cuarentín and Tamazulapa) in Phaseolus vulgaris L. study have higher parameters in terms of quality compositional analysis, analysis of micronutrients and culinary quality with respect to securities held by reference and thus can be included as an alternative in development plans in terms of food and nutritional security of the country is concerned, thus recommending institutions and relevant committees to include in their programs promoting production and consumption of grains of native varieties of common bean black beans, and especially the varieties mentioned in this study.