Characterization Of The Nutritional Values Of The Mortiño And Its Use In Gastronomic Techniques

The Mortiño (Vaccinium meridionale), a wild shrub native to the Ecuadorian and Colombian Andes, has traditionally been consumed by indigenous communities, although its consumption has decreased in recent times due to a lack of awareness of its nutritional benefits. The aim of this research was to characterize the nutritional values of Mortiño and its use in culinary techniques, with the support of gastronomy experts. An exploratory, descriptive, and explanatory methodology was employed, allowing the analysis of various fruit processing techniques, such as using it fresh, steamed, and refrigerated. The results showed that Mortiño can be incorporated into recipes such as pastries, wines, ice creams, and the traditional colada morada, without losing its nutritional properties, and its potential in savory dishes and marinades was also discovered. It is concluded that Mortiño is a highly nutritious food, rich in polyphenols, fiber, lipids, minerals, and vitamins, making it a versatile ingredient in gastronomy with significant health benefits