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YIELD OF TOCOSH FLOUR IN TWO POTATO
VARIETIES (SOLANUM TUBEROSUM) AND THEIR
CHARACTERISTICS
Jorge Jave Nakayo
Universidad Nacional Mayor de San Marcos - UNMSM, Lima, (Perú).
E-mail: jorge.jave@unmsm.edu.pe ORCID: https://orcid.org/0000-0003-3536-881X
Verónica Espinel Pino
Universidad Técnica de Manabi, Manabi, (Ecuador)
E-mail: vespinel@utm.edu.ec ORCID: https://orcid.org/0000-0002-7604-7599
Jorge Luis López Bulnes
Universidad Nacional Mayor de San Marcos - UNMSM, Lima, (Perú).
E-mail: jlopezb@unmsm.edu.pe ORCID: https://orcid.org/0000-0002-9583-1143
Violeta Vega Ventosilla
Universidad Nacional Federico Villarreal – UNFV, Lima, (Perú).
E-mail: vvega@unfv.edu.pe ORCID: https://orcid.org/0000-0002-7763-6993
Recepción:
13/11/2020
Aceptación:
13/11/2020
Publicación:
13/11/2020
Citación sugerida Suggested citation
Jave, J., Espinel, V., López, J. L., y Vega, V. (2020). Yield of tocosh our in two potato varieties (solanum
tuberosum) and their characteristics. 3C Tecnología. Glosas de innovación aplicadas a la pyme. Edición Especial,
Noviembre 2020, 149-159. https://doi.org/10.17993/3ctecno.2020.specialissue6.149-159
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ABSTRACT
In the present investigation it allows to demonstrate the yield of the our of tocosh of two
varieties of potato (solanum tuberosum) canchán and native variety of “calamarca The raw
material was acquired in the district of Paucartambo province of Pasco department of
Pasco, to 2880 msnm. For the experimental study the two varieties of potatoes were placed
using as technique a pool with a water current with varied times, where the microorganisms
act and increase their activity related to the acidity. The evaluation was made using the
tukey trial to compare the two varieties, obtaining results for the native variety “calamarca”
which had a fermentation time of 45 days to have all the conditions to be tocosh with a
our yield of 59.6% compared to the variety of canchán whose fermentation time was 31
days with a yield of 45%.
KEYWORDS
Tocosh, Yield, Solanum tuberosum, Potato, Calamarca, Flour.
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1. INTRODUCTION
Potato is undoubtedly one of the most important crops in the country Peru has more than
5,000 potato varieties in terms of area planted (260,000 ha/year), number of producers
who depend on it (600,000), contribution to the national economy (11.3% of agricultural
GDP) and to the human diet (average consumption of 68.4 kg/inhabitant/year). Potato
tocosh is a naturally processed potato for nutritional and healing purposes of traditional
Peruvian medicine (Velasco-Chong, et al., 2020).The potato is produced in 19 of Peru’s
24 departments, which demonstrates its plasticity in terms of adaptation. As the centre of
origin of the potato, Peru maintains a culture of diversity; for this reason, in the mountains,
it is common today to nd mixed agriculture with native and improved varieties (Velasco-
Chong, et al., 2020).
Straw or “ichu” and pressed mechanically with stones under a stream of water from a
spring. This treatment gives products nutritional and therapeutic properties used only by
those who know and consume them and which could be a natural alternative to alleviate,
prevent or cure some diseases (Sandoval et al., 2015), a product obtained thanks to butyric
fermentation, while this product has an unpleasant smell, which is a limitation for its
consumption in most of the population, this product oers a diversity of health benets,
which is why it is reason to study to nd the solution for which this limitation should be a
problem in consumer acceptance (Quispe et al., 2020).
We will use two varieties, which will be placed, in a well with a stream of water in a varied
time, in which microorganisms act that in turn will increase the activity related to acidity. It
seeks to extend the life of a product, transforming it into another as is tocosh our; evaluate
the sensory and physicochemical properties. To make the comparison between two varieties
that will produce results that can show us which of them has better properties; better yield
and that ferments in less time (Carranza et al., 2020).
We will determine the results based on tocosh in the varieties of potatoes Yungay and
Conchán that come from the district of Paucartambo (Agricultural and Hydroelectric
Valley) with an altitude of 2880 meters above sea level, province of Pasco in the department
of Pasco.
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2. METHODOLOGY
The raw material for this study was acquired from the district of Paucartambo province of
Pasco department of Pasco, at 2880 meters above sea level the varieties of potato solanum
tuberosum used are Canchan and native Calamarca.
For the experimental study were placed the two varieties of potatoes in a pool with a water
current with varied times in order that the microorganisms act and increase their activity
related to the acidity.
The parameters considered for the elaboration of the tocosh were: ambient temperature
between d 10 and 18 °C Water temperature between 5 and 15 °C average storage time 30
days H 6.0 ± 2.0 (Alvarado et al., 2020).
Figure 1. Flowchart of tocosh our processing (self-made source).
Figure 1 shows the unit operations for the processing of tocosh of the two varieties under
study by which the results for the present study will be obtained.
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3. RESULTS
The yield in the production of tocosh our obtained with the ow of tocosh our processing
gure 1 for each variety of potato in the study was: 59.60%, for the native variety 45%,
variety of canchan.
The fermentation time for the native variety was 45 days and for the canchan variety was
45 days.
Table 1. Evaluation of physicochemical characteristics during fermentation (Canchan variety).
Control
General appearance
Smell
Ph
T
1 14/04/2019
Smooth shell with
hard consistency,
characteristic of the
potato.
Characteristic of
the potato
6.56 9°C
2 21/04/2019
Soft shell of soft
consistency
Strong fermentation
odor
6.40 9°C
3 28/04/2019
Soft shell with soft
consistency
Strong fermentation
odor
80 9°C
4 05/05/2019
Soft shell with soft
consistency
Strong fermentation
odor
5.20 9°C
5 12/05/2019
Robust housing with
soft consistency, tocosh
feature
Tocosh feature 4.70 9°C
Table 1 shows the evaluation of the physicochemical characteristics during fermentation
(Canchan variety), the dates of the controls of its structural changes and its odours, the
pH and the temperatures of each sample.
The fermentation of the Canchan potato variety in the production of tocosh our begins
at a pH of 6.56 and ends at a pH of 4.70.
Figure 2. PH variation at 9°C - PAPA CANCHAN.
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In Figure 2, the general appearance and smell of the potato changes during the fermentation
process; starting the fermentation of the potato in study with smooth skin, hard consistency
and characteristic smell of fresh and nished potato.
Table 2. Evaluation of physicochemical characteristics during fermentation (native variety).
Control
General appearance
Smell
Ph
T
1 14/04/2019
Smooth shell with hard consistency,
characteristic of the potato
Characteristic of
the potato
6.88 9oC
2 21/04/2019
Characteristic of the smooth potato
peel of soft consistency
Strong fermentation
odor
6.30 9oC
3 28/04/2019 Smooth, hard consistency shell
Strong fermentation
odor
6.15 9oC
4 05/05/2019 Smooth, hard consistency shell
Strong fermentation
odor
5.90 9oC
5 12/05/2019 Soft rough skin.
Strong fermentation
odor
5.60 9oC
6 19/05/2019 Rough shell with a soft consistency.
Strong fermentation
odor
5.00 9oC
7 25/05/2019 Rough shell of soft consistency.
Strong fermentation
odor
4.50 9oC
8 01/06/2019 Roughened shell of soft consistency. Tocosh feature 4.15 9oC
Table 2 shows the evaluation of the physicochemical characteristics during fermentation
(Nativa variety), the dates of controls of its structural changes and odours, the pH and
temperatures of each sample.
Figure 3. PH variation at 9°C - NATIVE POTATO.
Figure 3 shows that the general appearance and odour of the potato changes during the
fermentation process; the two varieties of potatoes under study with smooth skin, hard
consistency and odour characteristic of fresh and nished potatoes start to ferment.
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Figure 4. PH comparison PAPA NATIVA vs. CANCHAN.
In Figure 4 we can see the comparison of the two varieties of parasites used in the
experiment, also seeing the values between the two varieties there is a signicant dierence.
Table 3. Analysis of variance, Tukey “avour attribute”.
SOURCE Gl
SC
AJUST.
MC
AJUST.
VALUE F
PROBABILITY
VALUE
VALUE P
Factor 1 3.125 3.1250 4.52 7,1043E-19 0.042
Error
30
20.750
0.6917
Total 31 23.875
In Table 3, the comparison of the treatments of the two potato varieties by Tukey’s taste
attribute test, it is observed that the T2 treatment (tocosh - made from the native potato)
statistically has a dierence with the T1 treatment (tocosh made from the canchan potato),
which means that the T2 treatment has better organoleptic attributes on average than the
T1 treatment.
Table 4. Analysis of Variance, Tukey “consistency attribute.
SOURCE Gl
SC
AJUST.
MC
AJUST.
VALUE
F
PROBABILITY
VALUE
VALUE
P
Factor 1 6.125 6.1250 7.86 7,1043E-19 0.009
Error 30 23.375 0.7792
Total 31 29.500
Table 4 shows the comparison of the treatments of the two potato varieties by Tukey’s
consistency attribute test. It is observed that the T2 treatment (tocosh made from native
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potato) has a statistical dierence with the T1 treatment (tocosh made from canchan
potato). This means that the T2 treatment has better organoleptic attributes on average
than the T1 treatment.
Table 5. Analysis of Variance, Tukey “appearance attribute.
SOURCE Gl
SC
AJUST.
MC
AJUST.
VALUE
F
PROBABILITY
VALUE
VALUE P
Factor 1 2.531 2.5312 4.48 7,1043E-19 0.043
Error 30 16.938 0.5646
Total 31 19.469
In Table 5 the comparison of the treatments of the two varieties of potatoes by Tukey’s test
of the general appearance attribute, it can be seen that the T2 treatment (tocosh made from
native potato) has a statistical dierence with the T1 treatment (tocosh made from canchan
potato), which means that the T2 treatment has better organoleptic attributes on average
than the T1 treatment.
The result obtained from the organoleptic attributes of the two potato varieties applying the
tukey test statistic found that the T2 treatment corresponding to the native potato variety
presents on average better organoleptic attributes than the T1 treatment (tocosh made from
canchan potato).
4. DISCUSSION
4.1. FROM THE STUDY OF THE FERMENTATION OF EACH POTATO
Variety of physicochemical characteristics. In this sense, the potato experiences a decrease
in pH until it obtains the tocosh and therefore an increase in acidity (Machaca & Mamani,
2020). Tocosh comes from a fermentation process (Andean technique), which is suitable for
distribution and consumption in the dierent markets of Peru as our or in its raw form.
On the other hand, the amount of glycoalkaloids are related to the cultivation method,
storage and temperature, depending overall on the Andean techniques destined for its
production and can be distributed in dierent rates in Solanum tuberosum tubers, they
have been found in the tuber (smaller quantity), leaves and peel (greater quantity), and some
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analysis showed quantities such as 300–600 mg/kg in peel, 2000–4000 mg/kg in buds, and
3000–5000 mg/kg in owers.
As for changes during the fermentation process of the general appearance and smell of
the potato. The phenomenon of transformation of the potato Tocosh loses water and its
volume is reduced by about half with the exception of the skin, therefore the Tocosh skin
is rough “wrinkled” and the consistency soft; on the other hand, after the fermentation
process, it achieves a very peculiar smell that is unpleasant, being less pronounced at the end
of fermentation (Velasco-Chong, et al., 2020).
4.2. FERMENTATION TIME FOR EACH POTATO VARIETY
The fermentation of the potato in the production of tocosh should last from 30 to 90 days
depending on the variety, size of the potato and the temperature of the water (Bustos,
2018).
Considering that the potatoes of each variety studied had uniform sizes and fermented in
continuous pools with the same conditions in terms of water temperature. You could “make
sure that the dierence in fermentation time is due to the particular characteristics of each
potato variety used in the study (Barrera et al., 2018).
4.3. YIELD OF FRESH TOCOSH AND TOCOSH FLOUR BY POTATO VARIETIES
UNDER STUDY
Machaca and Mamani (2020) mentions that the yield in tocosh production is 30 to 45%,
depending on these values of the potato variety used. The variety with the highest solids,
including the highest amount of starch, will have a higher yield in obtaining tocosh.
On the other hand, indicates that the yield per process in obtaining tocosh our is 35 to
60% depending on the humidity of the our desired. Tocosh our, like other ours, must
contain a maximum of 12% humidity to guarantee its conservation.
According to the above, we can say that the yield of the process in the production of tocosh
for each variety of potato in study is 33.80 to 53.00%. While the yield per process in the
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production of tocosh our is 42.80 to 60.00%; which are within the range established by
the mentioned authors (Sandoval et al., 2015).
The tocosh our did not present toxicity at the repeated dose for 28 days in the highest
dose corresponding to 1000 mg/kg BW. There were no deaths at up to 5000 mg/kg BW,
therefore, the oral LD50 was greater than 5000 mg/kg (Velasco-Chong, et al., 2020).
5. CONCLUSIONS
The fermentation time of each variety of potato was: in the court 30, native 45 days.
And the tocosh obtained from the native potato variety has better sensory characteristics
than the other treatments under study (taste, smell, consistency and overall appearance),
obtaining the qualitative qualier I am very pleased according to the qualication of the
panelists.
The potato variety with the highest process yield in obtaining tocosh is the native variety
with 53.3%, followed by the canchan variety with 50.1%
The potato variety with the highest process yield in the production of tocosh our is the
native variety with 59.6%, followed by the variety Canchan 45.00%.
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