Statistical Analysis for the Preparation of an unconventional natural beverage from chickpea flour (Cicer Arietinum L.) and muña leaves (Minthostachys Mollys)

Abstract

Non-traditional beverages are products that in recent years tend to raise levels of demand worldwide among consumers, due to the advantages they have compared to common drinks, for this reason the research work was developed with the purpose of create a new consumption option among the range of beverages present in the markets that provide nutrients to the body of those who consume it, as well as avoid diseases, this is how chickpea and muña leaves are among the main raw materials , known for its healing and regenerative properties when combined with the amino acids of the human body. For the preparation of the drink, the characterization of the chickpea flour and muña leaves was carried out through proximal analyzes such as Humidity, Ashes, Fiber, Fat and Protein. Subsequently, the combinations between the concentrations of chickpea flour (1%, 2%, 3%) and muña leaves (1%, 2%, 3%) were obtained, obtaining nine formulations, with three repetitions for each treatment block. After the application of a variance analysis with repeated measures, the A6 treatment (2% chickpea flour + 3% muña leaves) was selected as that combination that maximizes the percentages of Protein and Fiber.