Revista Amazónica Ciencia y Tecnología

14

Authors: Ana Lucia Chafla , Juan M. Espín , Margarita Jara , Sonia E. Peñafiel

Microbial protein was characterized in the Biotechnology laboratory of the Polytechnic School of Chimborazo (Escuela Superior Politécnica de Chimborazo). This was obtained from a mixture of whey, passion fruit peel (Passiflora edulis), and ripe banana (Musa paradisiaca), using solid state fermentation (SSF). Treatments were allocated under a completely randomized design, with a 4x4 factorial arrangement and three repetitions. Factors were: whey (0, 5, 10 and 15 %) and fermentation time (FT) (0, 12, 24, and 36 h). Food indicators, pH, ammonia-nitrogen (NH3), volatile fatty acids (VFA), and yeast count were assessed. The pH increased as whey was added, between 4.9 and 5.6, however, regarding fermentation time, the value differs significantly across treatments (P ≤ 0.001). The number of yeast cells increased significantly (P< 0.001) in treatments with 10 and 15 % whey with respect to the control. There was a significant relation (P<0.001) between VFA production and FT. The treatment with the highest VFA production was the one with 15% whey at 24 h with 13.33 meq/L. Crude fiber (CF) decreased (P ≤0.0001) with the increasing levels of whey. True protein (TP) increased (P ≤ 0.0001) as whey and FT levels increased in each treatment. Adding up to 15% of whey on the passion fruit peel and ripe banana enabled the obtaining of better food and fermentation indicators during microbial protein production

26

Authors: Javier Patiño , Pablo Lozano , Cristhian Tipán , Henrry Navarrete , Rolando López , Mercedes Asanza y Bolier Torres

An ecological structural floristic study was carried out in five permanent transects in a montane in the Piatúa River basin between 600 and 700 m.a.s.l. There were identified 32 families and 68 species in 288 tree subjects with a recorded DAP ≥ a 10 cm. The most diverse families were: Arecaceae, Fabaceae and Moraceae with 5 species (7.14 %); followed by Lauraceae and Urticaceae with 4 especies (5.71 %); Euphorbiaceae, Myristicaceae and Vochysiaceae with 3 especies (4.29 %). Results show similarities in families from the measured transects where predominate the Arecaceae 17.64%; followed by the Lauraceae, 14.62%; Vochysiaceae 9.80%; Myristicaceae 8.75%, Sterculiaceae 8.21%, and lastly families Hypericaceae 0.10%, Rutaceae 0.10% and Nyctaginaceae con 0.09%. The most diverse families were, according to Sorensen’s index, transects 2 – 3 and 3 – 5, which are in Rank III with more than 50% similarity. Shannon’s index (3.52) and Simpson’s (0.94) show the presence of a medium-high floristic composition characteristic of foothills ecosystems

17

Authors: Christian Vallejo Torres, Wiston Morales Rodriguez, Román Soria Velazco, Ítalo Espinoza Guerra, Jaime Vera Chang, Raúl Gilberto Díaz Ocampo

The goal of this study is to assess pressed ham supplemented with prebiotic fiber at various levels: 0.5, 1.0, and 1.5 % (weight). For this, samples of supplemented ham and a non-supplemented control were analyzed. The following indicators were assessed: moisture, fat, protein, pH, ash, non-nitrogenous elements (NNE), and organoleptic properties of ham, including: sweet taste, pink color, ham smell, and velvet-texture in the final product. Prebiotic fiber supplementation in pressed ham did not alter the content of moisture, fat, protein and pH. In these indicators the maximum values obtained were 73.11%, 5.63%, 23.57% and 6.0% respectively. While the ash and NNE percentages are slightly influenced, as are the organoleptic properties of texture, smell and color. The use of prebio-tic fiber in pressed ham establishes its presence in the results concerning ash and NNE, while there is moderate modification in the sensory properties of color, smell and texture in the final product.

29

Authors: Carlos Bravo, Diócledes Benítez, Julio Cesar Vargas Burgos, Reinaldo Alemán ; Bolier Torres ; Haideé Marín

Through a relative frequency distribution, a group of agricultural production units (APUs) located in the provinces of Pastaza and Napo, Ecuadorian Amazon were socio environmentally characterized. Thirty APUs were selected and a participatory methodology was used that incorporates a set of indicators (25) within the environmental and socio-cultural dimension. From the environmental point of view, the production units are described by having an average size between 21-50 hectares, with 60% of the units studied applying agroecological practices combined with different activities and crops, which reflects the produc - tive potential of the area and how it could serve as a model for the rest of the farms. Soil quality is marked by fine textured clay, with granular structure in the surface horizon, high in organic matter, high acidity, and low fertility, affecting the nutrient availability and limiting its use. Sociocultural characteristics are varied at the farm level, however the evaluation suggests that there are key elements that can affect the continuity and sustainability of the production process, such as: the number of people working in the system, the replacement generation, the aging population, the low management capacity in terms of not keeping records, low institutional support and low participation in governance spaces