Study and Analysis of the fruit of the Ungurahua palm (Oenocarpus bataua), and its diffusion in Gastronomy

Abstract

Actually, many plants of high value, not only economic also healthy, aren´t being used to the correct way and are little accepted in our country, preventing the possibility to take advantage of the great benefits that these can provide, this is the case of Oenocarpus Bataua. To understand the current situation of this palm, an exhaustive bibliographical review and a field visit were carrier out and summarized in this document. Showing in the problem statement the lack of knowledge of the nutritional contribution. In the theoretical framework is mentioned the endemic palms that are part of the Food Patrimony, in Ecuador, as well as everything related to the Ungurahua (Oenocarpus Bataua), as its origin and history, botanical description, nutritional value, medicinal use and gastronomic, this involves the conceptual and legal framework too. In the methodology chapter, descriptive research was apply. Using reliable bibliographic sources both using the qualitative method based on the observation technique and open interviews, to carry out the descriptive sensory analysis and the hedonic test that allowed to know the acceptability degree of the Ungurahua (Oenocarpus Bataua). Under the results, it was possible to know the acceptance degree since in the range of one to five, these preparations had a scale of 4 to 4.69, this is how it is concluded that the motion is viable, therefore must carry out a socialization and tasting to the fruit and its attributes are known.