[Use of chigo seed (Campsiandra comosa, Benth) in human nutrition. II. Process of non-industrial manufacture of chiga].
A quantitative study of the traditional process for making "chiga" flour was performed. The "chiga" flour is obtained from the seed of the "chigo" (Campsiandra comosa, Benth) and is utilized as a human food in areas of Venezuela in the Orinoco basin, especially in the State of Apure and in the Territorio Federal Amazonas. The block diagram with the description of the traditional process is presented, together with labor and time requirement studies of the different stages of the process. The yields as well as the requirements for raw materials are also discussed. This research work was carried out to study and provide quantitative information that may allow the duplication of the process, in order to improve the efficiency and yield of the product.
D004032:Diet; D005433:Flour; D005511:Food Handling; D006801:Humans; D009747:Nutritional Physiological Phenomena; D012639:Seeds; D014687:Venezuela
Utilización de la semilla del chigo (Campsiandra comosa, Benth) en la alimentación humana. II. Proceso de fabricación artesanal de chiga.