Semillas de sambo aplicadas en la cocina moderna
The present work was carried out with the objective of revealing the characteristics, properties, and benefits of one of the seeds not so well known and used in our country, such as sambo seeds. In Ecuador, the sambo is found in the zone of the Ecuadorian sierra at temperatures of 18 to 25 degrees C...
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| Formato: | Tesis de Pregrado |
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Quito: Universidad de las Américas, 2017
2017
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| Acceso en línea: | http://dspace.udla.edu.ec/handle/33000/7051 |
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| Sumario: | The present work was carried out with the objective of revealing the characteristics, properties, and benefits of one of the seeds not so well known and used in our country, such as sambo seeds. In Ecuador, the sambo is found in the zone of the Ecuadorian sierra at temperatures of 18 to 25 degrees Celsius, this fruit develops wild way on slopes, ravines, and fences but now farmers are dedicated to the sowing of this product for Consumption. This fruit can be purchased in the provinces of Azuay, Bolivar, Cañar, Chimborazo, Cotopaxi, Imbabura, Loja, Morona Santiago, Pichincha, and Tungurahua; the pulp is the main part consumed by Ecuadorians while the seeds are discarded since they do not know what to use to give them. Research on the seeds of sambo will allow us to innovate the salt and sweet cuisine, using the correct methods and techniques we will get the best use of the seeds in the gastronomy. In turn, the addition of this product will help increase agricultural production by improving the lifestyle of the people dedicated to this work and will better develop the idea of marketing the seeds in greater quantity for gastronomic use. |
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