(P02-028-23) Fermented Beverages in Indigenous Communities of America Latina

Objectives: Identify the fermented beverages' nutritional components and the functionality of Latin America contacted indigenous cultures that have scientific studies carried out. 

Methods: This is a systematic review in which we identify the different raw materials, the processes with which indigenous people make their fermented beverages, and the nutritional characteristics in each country of America Latina.

Results: We determined that fewer fermented beverages in America were scientific documents, such as Pulque, pineapple tepache, sour atole, and tuba, from Mexico. We find that Pulque, in its composition, has sugars and proteins; pineapple tepache has yeast and lactic/acetic bacteria and the atole no research shows the nutritional benefits. In Peru and Argentina, indigenous communities malt corn for ceremonial purposes and do not have nutritional information on the drink. However, in Ecuador, they use corn, cassava and Jora to make chicha, which is used for ceremonial purposes. Unfortunately, there is no nutritional or biochemical information survey.

Conclusions: With this review, it was possible to identify that corn is the most common raw material in traditional fermented beverages in Latin America. This has the particularity that they are made in the environment. Further studies about nutritional characterization in Ecuadorean fermented beverages must be integrated and regulate the fermentation process.

Funding Sources: VLIR-UOS EC2019SI246A102