CLUSTER AGRICOLA COMO FACTOR DE DESARROLLO EN LAS EMPRESAS DEL MUNICIPIO DE ANGOSTURA SINALOA

The formation of new methods of business organization brings with it a need for change which requires companies to recognize and accept the needs of competitive development has therefore proposed that the formation of cluster is part of these new organizational forms in agriculture in the municipality of Angostura, Sinaloa; allowing it to be another factor of innovation and competitiveness come to support the fisheries sector in the municipality. Companies require growth opportunities as well as some administrative tools for development, so recognizing that most of the companies in Mexico are micro, small and medium businesses that need elements for growth; It is where the proposal for the formation of clusters between companies in the agricultural sector as a support tool for development, forming teams to participate actively in the market, being the smaller companies the main contributing their production is the growth of our country. This research, aims to detect the problems of work, competitiveness, innovation, business development and technological development, small group of companies in the municipality of Angostura, Sinaloa, where the agricultural sector are cared where participating farmers and companies engaged in activities related to agriculture. Based on the data obtained from field data, it has concluded that the formation of agricultural cluster in the town of Angostura, Sinaloa; feasible, because the entrepreneurs said that if the forward to working with this type of organization, because it will allow in a given better growth and business development time and be more competitive in the market. A cluster is to change the way of work and organization of companies, but would benefit all those involved in reducing production costs and marketing products. A cluster is a tool of administrative organization, which benefits employers by teamwork and collaborative in companies belonging to the same territory or location and have in common an economic activity that differentiates them from other organizations

Antioxidant and Antimutagenic Activities of Optimized Extruded Desi Chickpea (Cicer arietinum L) Flours

The objective of this study was to evaluate the effect of optimized extrusion cooking process on antioxidant and antimutagenic properties of desi chickpea cultivars. Three desi chickpea cultivars (Brown-ICC3512, Red-ICC13124, Black-ICC3761) were studied. Extrusion was carried out in a single-screw extruder; the operation conditions were previously optimized to obtain maximum antioxidant activity in extruded chickpea flour: Extrusion temperature (ET) = 155°C, and screw speed (SS) = 240 rpm. The antioxidant activity (AOA) was evaluated using the oxygen radical absorbance capacity (ORAC) assay. Antimutagenic activity (AMA) of ground samples extracts was tested against 1-Nitropyrene (1-NP) with the Kado microsuspension assay using Salmonella typhimurium strain TA98. The total phenolic (TPC) and flavonoid (TFC) contents, AOA, and AMA of raw desi chickpea cultivars ranged from 1.31 to 1.35 mg GAE g-1 sample, dw, from 0.464 to 1.006 mg CAE g-1 sample, dw, from 54.9 to 57.3 mmol TE g-1 sample, dw, and from 57.8-62.3% inhibition, respectively. Brown-ICC3512 showed the highest TFC and AOA, while Red-ICC13124 had the highest AMA. The extrusion cooking process increased the TPC, AOA and AMA of whole desi chickpea grains in 5.3-9.2%, 9.9-12.2%, and 17.5-21.9%, respectively. The optimized extrusion cooking process is a recommended technology for increasing AOA and AMA in desi chickpea grains, which could be used as functional foods

Antioxidant and Antimutagenic Activities of Optimized Extruded Desi Chickpea (Cicer arietinum L) Flours

The objective of this study was to evaluate the effect of optimized extrusion cooking process on antioxidant and antimutagenic properties of desi chickpea cultivars. Three desi chickpea cultivars (Brown-ICC3512, Red-ICC13124, Black-ICC3761) were studied. Extrusion was carried out in a single-screw extruder; the operation conditions were previously optimized to obtain maximum antioxidant activity in extruded chickpea flour: Extrusion temperature (ET) = 155°C, and screw speed (SS) = 240 rpm. The antioxidant activity (AOA) was evaluated using the oxygen radical absorbance capacity (ORAC) assay. Antimutagenic activity (AMA) of ground samples extracts was tested against 1-Nitropyrene (1-NP) with the Kado microsuspension assay using Salmonella typhimurium strain TA98. The total phenolic (TPC) and flavonoid (TFC) contents, AOA, and AMA of raw desi chickpea cultivars ranged from 1.31 to 1.35 mg GAE g-1 sample, dw, from 0.464 to 1.006 mg CAE g-1 sample, dw, from 54.9 to 57.3 mmol TE g-1 sample, dw, and from 57.8-62.3% inhibition, respectively. Brown-ICC3512 showed the highest TFC and AOA, while Red-ICC13124 had the highest AMA. The extrusion cooking process increased the TPC, AOA and AMA of whole desi chickpea grains in 5.3-9.2%, 9.9-12.2%, and 17.5-21.9%, respectively. The optimized extrusion cooking process is a recommended technology for increasing AOA and AMA in desi chickpea grains, which could be used as functional foods