Ethnochemical Investigation of Traditional Maize Fermentation Practices in Rural Andean Communities of Peru
Abstract
traditional maize fermentation practices and their underlying chemical processes in Andean communities of Peru using an ethnochemical approach.
Methodology: This study employed an integrated ethnographic and chemical analysis approach, including semi-structured interviews, participant observation, and laboratory analyses using GC-MS, HPLC, and spectrophotometry to evaluate physicochemical parameters and compound profiles.
Main Findings: Results showed a significant decrease in pH (6.8 to 3.9) and an increase in ethanol content during fermentation (p < 0.05). Ethnographic findings revealed structured local knowledge systems that regulate fermentation processes, which were found to correlate with measurable chemical transformations.
Novelty/Originality of this study: This study provides empirical evidence linking cultural fermentation practices with biochemical processes, demonstrating that traditional knowledge systems function as adaptive regulatory mechanisms within fermentation systems.
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