Yield of tocosh flour in two potato varieties (solanum tuberosum) and their characteristics

Resumen

In the present investigation it allows to demonstrate the yield of the flour of tocosh of two varieties of potato (solanum tuberosum) canchán and native variety of “calamarca The raw material was acquired in the district of Paucartambo province of Pasco department of Pasco, to 2880 msnm. For the experimental study the two varieties of potatoes were placed using as technique a pool with a water current with varied times, where the microorganisms act and increase their activity related to the acidity. The evaluation was made using the tukey trial to compare the two varieties, obtaining results for the native variety “calamarca” which had a fermentation time of 45 days to have all the conditions to be tocosh with a flour yield of 59.6% compared to the variety of canchán whose fermentation time was 31 days with a yield of 45%.

Biografía del autor

Jorge Jave Nakayo, Universidad Nacional Mayor de San Marcos - UNMSM, Lima, (Perú).

Universidad Nacional Mayor de San Marcos - UNMSM, Lima, (Perú).

Verónica Espinel Pino, Universidad Técnica de Manabi, Manabi, (Ecuador)

Universidad Técnica de Manabi, Manabi, (Ecuador)

Jorge Luis López Bulnes, Universidad Nacional Mayor de San Marcos - UNMSM, Lima, (Perú).

Universidad Nacional Mayor de San Marcos - UNMSM, Lima, (Perú).

Violeta Vega Ventosilla, Universidad Nacional Federico Villarreal – UNFV, Lima, (Perú).

Universidad Nacional Federico Villarreal – UNFV, Lima, (Perú).

Publicado
2020-11-13
Cómo citar
Jave Nakayo, J., Espinel Pino, V., López Bulnes, J. L., & Vega Ventosilla, V. (2020). Yield of tocosh flour in two potato varieties (solanum tuberosum) and their characteristics. 3C Tecnología. Glosas De Innovación Aplicadas a La Pyme, 149-159. Recuperado a partir de http://ojs.3ciencias.com/index.php/3c-tecnologia/article/view/1100