01724nam a2200241Ia 4500001084600000002005100846008003700897010001100934530002200945650003400967650004201001650002801043650003301071650005401104650004201158650003501200700004701235700005901282700005101341700005201392942001901444999001901463IA_They are considered to be 2 factors (osmosis and age) with 2 levels each one in a design completely randomized with three repetitions by means of the ANOVA of the experimental design of significance level ƒÑ=0.05, significant differences allowed to find in the factor year for the variables answer of calcium and ashes; in the osmosis factor was significant difference in raw fiber, raw protein, organic matter and calcium, in all that the interaction only we observe in calcium. In this work we found that the flour of prickly pear that was obtained with osmosis had improved performance, which does not have osmosis, has improved concentration of components and that the production of flour of prickly pear with mature stem if it increases the content of calcium. This product might be an option to be considered as complement alimentaryESTUDIO QUiMICO PROXIMAL DE HARINA DE NOPAL (OPUNT220117s    xx            000 0 und d  a185810  aDisponible en PDF  aAgricultural products9149769  aNopalxAnálisis químico  9160291  aNopalxHarina  9160292 0aOpuntia ficus-indica9153774 0aOpuntia ficus-indicaxChemical analysis  9160293 0aOpuntia ficus-indicaxFlour  9160294  aProductos agrícolas  991896  aEspejel Zaragoza, Alfredo, asesor 9163751  aMorales Hernández, María Josefina, coaut. 9160295  aSzymanski Duque, Rosa Guadalupe, dir. 9156969  aVázquez Peña, Mario Alberto, asesor9163752  cTESIS M46 2015  c185810d185810