Dynamics of agricultural practices in corn (Zea mays L.) cultivation in the municipality of Jilotepec, Estado de Mexico.

Objective: Determine which agricultural practices are currently used by corn (Zea mays L.) growers in the municipality of Jilotepec, Estado de México. Design/methodology/approach: An individual survey composed of both open and close-ended questions was applied to 93 corn producers from the municipality of Jilotepec, Estado de México, in order to obtain information about the planting practices they carry out. From there, 10 producers were selected for on-site monitoring their plots.  Results: Maize growers in Jilotepec, Estado de México, are conscious of the genetic and cultural richness of native maize. However, the agricultural practices they use for their production are centered on the conventional agricultural model using chemical compounds obtained by chemical synthesis and a part is focused on monoculture production. Study limitations/implications: The applied survey consisted of 13 questions, and the main limitation was the fact that it was not an extensive questionnaire because it is hard for people to devote a lot of time to this kind of polls; it is known that few questions generate more accurate information, while detailed polls have high levels of inaccuracy. Findings/Conclusions: The results of this study showed that most of the producers are dedicated to growing native corn with a single crop per year and do not use any agroecological practices for their production or only very limited ones; they are also convinced that it is important to preserve native corn as it is a wealth for the Mexican people

Innovation and development of a new snack based on blue corn and grasshopper.

Objective: Develop a similar snack to marzipan, with higher nutritional quality by adding protein to provide a healthy consumption alternative. Design/methodology/approach: A snack made from blue corn flour, grasshopper, agave honey and cocoa was elaborated. The proportions of the aforementioned ingredients were modified in four different formulations. Acceptance tests were conducted with 140 individuals to determine the formulation with the highest degree of approval and laboratory tests were carried out to determine its nutritional quality. Results: In this research it was possible to develop an innovative nutritional product such as marzipan containing protein, which had a 72% acceptance rate by the participants in the sensorial test. Furthermore, it was managed to use a carbohydrate source from blue corn, which is low on the glycemic index. On the other hand, an attractive packaging design was proposed to capture the consumer's attention, so not only a nutritious snack was developed, but also a marketing package was proposed for its commercialization. Limitations on study/implications: During the development of this product, no preservatives were used, therefore the shelf life for this product is shorter if no preservatives are added. Findings/conclusions: A considered functional snack was successfully developed which also has great potential for becoming a distinguished quality product since it is made with local ingredients from the region or country.  The product was well accepted; besides it was suggested a packaging for its preservation and distribution.bjective: Develop a similar snack to marzipan, with higher nutritional quality by adding protein to provide a healthy consumption alternative. Design/methodology/approach: A snack made from blue corn flour, grasshopper, agave honey and cocoa was elaborated. The proportions of the aforementioned ingredients were modified in four different formulations. Acceptance tests were conducted with 140 individuals to determine the formulation with the highest degree of approval and laboratory tests were carried out to determine its nutritional quality. Results: In this research it was possible to develop an innovative nutritional product such as marzipan containing protein, which had a 72% acceptance rate by the participants in the sensorial test. Furthermore, it was managed to use a carbohydrate source from blue corn, which is low on the glycemic index. On the other hand, an attractive packaging design was proposed to capture the consumer's attention, so not only a nutritious snack was developed, but also a marketing package was proposed for its commercialization. Limitations on study/implications: During the development of this product, no preservatives were used, therefore the shelf life for this product is shorter if no preservatives are added. Findings/conclusions: A considered functional snack was successfully developed which also has great potential for becoming a distinguished quality product since it is made with local ingredients from the region or country.  The product was well accepted; besides it was suggested a packaging for its preservation and distribution

Evaluation of protein sources in snail (Helix aspersa Müller) diets on the antioxidant bioactivity of peptides in meat and slime

Objective: This work evaluates the effect of a dietary supply of amaranth, oats and lentils as a protein source on anthropometric measurements, the chemical composition in meat, as well as antioxidant activity in meat peptides and secretion of the snail (Helix aspersa Múller). Design/methodology/approach: We worked with three groups of snails of 36 individuals and a control group fed with the same diet varying the protein source: amaranth, oats and lentils. A sample was taken every seven days and the shell's weight, width and length were measured. Five individuals from each group were sacrificed and the meat from which they were sacrificed was extracted: weight, moisture and protein. The hydrolysis soluble proteins in meat and slime were obtained and the antioxidant activity was measured using the reducing radicals DPPH• and ABTS•. Results: Snail meat was obtained with an increase of more than double in weight when 10% of Am was supplied as a protein source. Likewise, the dimensions of the shell will increase by 5%-11%. In FSM, it was obtained up to 79.8% moisture, 11.2% protein, 1.2% fat and 2.5% collagen. When obtaining snail meat flour, it was reduced to 12±1.9% humidity with up to 24.53 g/g of soluble protein. When hydrolyzing the proteins, it was observed that the peptides obtained presented the IC50 of DPPH scavenging activity of 21.58±2.7, 5.45± 1.8, 12.69±1.7 and IC50 of ABTS removal activity 8.86±0.9, 1.62±0.04, 10.84±1.0, for HFSM, HSMF and SS samples, respectively. Limitations on study/implications: It is necessary to carry out other studies on the functionality of snail meat proteins and thus propose their implementation in food formulations to maximize their commercialization. Findings/conclusions: Feeding snails with amaranth helps to increase the quality of protein in fresh meat and flour. Likewise, requests for soluble proteins from beef, flour and secretion are alternatives for preparing functional foods.Objective: This work evaluates the effect of a dietary supply of amaranth, oats and lentils as a protein source on anthropometric measurements, the chemical composition in meat, as well as antioxidant activity in meat peptides and secretion of the snail (Helix aspersa Múller). Design/methodology/approach: We worked with three groups of snails of 36 individuals and a control group fed with the same diet varying the protein source: amaranth, oats and lentils. A sample was taken every seven days and the shell's weight, width and length were measured. Five individuals from each group were sacrificed and the meat from which they were sacrificed was extracted: weight, moisture and protein. The hydrolysis soluble proteins in meat and slime were obtained and the antioxidant activity was measured using the reducing radicals DPPH• and ABTS•. Results: Snail meat was obtained with an increase of more than double in weight when 10% of Am was supplied as a protein source. Likewise, the dimensions of the shell will increase by 5%-11%. In FSM, it was obtained up to 79.8% moisture, 11.2% protein, 1.2% fat and 2.5% collagen. When obtaining snail meat flour, it was reduced to 12±1.9% humidity with up to 24.53 g/g of soluble protein. When hydrolyzing the proteins, it was observed that the peptides obtained presented the IC50 of DPPH scavenging activity of 21.58±2.7, 5.45± 1.8, 12.69±1.7 and IC50 of ABTS removal activity 8.86±0.9, 1.62±0.04, 10.84±1.0, for HFSM, HSMF and SS samples, respectively. Limitations on study/implications: It is necessary to carry out other studies on the functionality of snail meat proteins and thus propose their implementation in food formulations to maximize their commercialization. Findings/conclusions: Feeding snails with amaranth helps to increase the quality of protein in fresh meat and flour. Likewise, requests for soluble proteins from beef, flour and secretion are alternatives for preparing functional foods

How is the perception of the certified organic food benefits in a population from Estado de México region

Objective: To study and understand the population's perception in a region of the Estado de Mexico about the role of certified organic food in health and the environment, as well as the economic impact generated by its consumption. Desing/methodology/approach: A survey was conducted among a population sample of 10 municipalities in the Estado de Mexico, which consisted of seven questions related to certified organic food. Results: The population has an idea about what certified organic food is, although they confuse it with other types of food.  Study limitations/ implications: Results were obtained from an e-mail survey because this study was conducted during the current 2020-2021 pandemic. Findings/conclusion: The information obtained suggests that the population has a great perception about the intake of certified organic food, but there is confusion about other types of food. However, the population is willing to consume them because of their potential health and environment benefits

Effect of grasshopper (Sphenarium purpurascens Charpentier) paste addition on rheological behavior of Mole Poblano

Objective: Analyze the effect of grasshopper (Sphenarium purpurascens Charpentier) paste addition on the rheological behavior of Mole Poblano (MP) and its relation with the technological properties of the grasshopper paste. Design/methodology/approach: The addition of grasshopper paste was done at different proportions as follows: T0= 0% of grasshopper paste (GP) and 100% of mole Poblano (MP); T10=10% GP and 90% MP; T15=15% GP and 85% MP, T20=20% GP and 80% MP, T25=25% GP and 75 % MP, T30=30% GP and 70% MP. Water retention and emulsifying capacity of grasshopper paste were evaluated. Density, kinematic and apparent viscosity, and rheological behavior were analyzed at 25ºC; rheological parameters (consistency index (k) and flow behavior index (n)) were calculated by performing a regression analysis to adjust the graphs to a power-law model. Findings/conclusion: Grasshopper paste had higher emulsifying capability than water retention capability.  Apparent viscosity of all formulations decreased as shear rate increased, so all mixtures of GP and MP demonstrated No-Newtonian behavior and pseudoplastic performance. Index consistency increased as GP content increased, these results are related with protein content because GP had a good emulsifying capability. Limitations on study/implications: More studies about the characterization of the proteins of GP and their interaction with other components are required