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

• Jorge Jave Nakayo ^[1] ; Verónica Espinel Pino ^[2] ; Jorge Luis López Bulnes ^[1] ; Violeta Vega Ventosilla ^[3]
  1. [1] Universidad Nacional Mayor de San Marcos

     Universidad Nacional Mayor de San Marcos

     Perú

     
  2. [2] Universidad Técnica de Manabí

     Universidad Técnica de Manabí

     Portoviejo, Ecuador

     
  3. [3] Universidad Nacional Federico Villarreal

     Universidad Nacional Federico Villarreal

     Perú

     

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• Localización: 3c Tecnología: glosas de innovación aplicadas a la pyme, ISSN-e 2254-4143, Vol. 9, Nº. Extra 1, 2020 (Ejemplar dedicado a: «6th International Conference on Green Computing and Engineering Technologies»), págs. 149-159
• Idioma: inglés
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  • 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%.