Introduction. El Casabito is a handmade
food product elaborated in the municipality of
Ciénaga de Oro, department of Cordoba,under
non-standardized and low durability processes.
It represents an important line in the local
economy and culture. Objective. Characterize
Casabito Physicochemically, microbiological
and bromatologically and identify its elaboration
process. Methodology. Producing families of
Casabe and Casabito were identified through
surveys; the product elaboration was registered
since the beginning of the process, reception
of raw material, its transformation, packaging,
conservation methods and marketing routes.
Three random producers were selected for
the psychochemical, microbiological and
bromatological characterization of Casabito,
according to the AOAC 966.23, AOAC 966.21,
AOAC 980.31, NTC 4519, and NTC 4132
techniques. Results. 9 artisanal producer
families of Casabe and Casabito were found.
Casabito has intermediate dampness values, high
carbohydrate content and low pH, high microbial
counts of mildews and yeasts, as well as aerobes
and mesophylls. Conclusion. The handmade
food Casabito is a product rich in nutrients; It
has low production cost and can be elaborated
following an hygienic and standardized process
without losing its sensorial attributes and fulfilling
legal regulations.
