Tocosh (also known as togosh or tocos) is a traditional Quechua food prepared from fermented potato pulp (maize is less common). It is often prepared for celebration events and has a strong odor and flavor. Tocosh can be used as a natural antibiotic because penicillin is produced during the fermentation process.[1] Medicinally it is used for the common cold, gastric ulcers, pneumonia, and altitude sickness among others. The Incas believed it was a gift from Inti, the sun god, for preservation of the body.
The fermentation process of creating tocosh was discovered by the Incas (or possibly one of the many cultures in their empire). Fermentation is achieved by placing either potato pulp or maize in a mesh bag of grass, covered with stones, and left undisturbed for six to twelve months within a pool of water where there is a current (the pool may be found naturally or dug on the banks of a stream). The current flows through the stones to wash away bacteria during fermentation. Once fermentation has occurred, the tocosh is dried in the sun and stored for future use.
The word tocosh derives from the word tuqush, a Quechua word that means 'wrinkled and fermented'.[3]
Economic and cultural significanceedit
This section may be a rough translation from Spanish. It may have been generated, in whole or in part, by a computer or by a translator without dual proficiency. Please help to enhance the translation. The original article is under "español" in the "languages" list. If you have just labeled this article as needing attention, please add {{subst:Needtrans|pg=Tocosh |language=Spanish |comments= }} ~~~~ to the bottom of the WP:PNTCU section on Wikipedia:Pages needing translation into English.(August 2022)
Corntocosh, though made through the same process, does not have the same properties as potatotocosh. Chemical composition analyses have revealed the presence of fatty acids within the lipid fraction; free amino acids; macro and micro elements; of the vitamins thiamine and riboflavin, leading to it being considered as a food that provides essential amino acids in the form of AA. Free.[clarification needed] The characteristic of its process allows the nutrients to be found in simpler, easily assimilated fractions. It also increases the linoleic and calcium content, making it recommended as a complementary food for children.
A hole 1.5 m (4 ft 11 in) deep and 1 m (3 ft 3 in) in diameter is dug in the ground. The bottom and walls are covered with a ichu, a type of grass. Then, the well is filled with potatoes, placing a new layer of grass after each 30 cm (12 in) of potatoes. When the well is full, it is covered with a final blanket of grass and topped with stones. Finally, through a small acequia – a canal – the well is filled with water. Water is then allowed to run permanently through the well. It is left like this for a period ranging from four months to two years. When a foam with a strong rotten smell rises between the stones and the grass on the surface, the tocosh is ready to be collected. The food is then dried in the sun and is ready for consumption.[5]
^ Serkovic, Santos James (2003), Gastronomía Huanuqueña (in Spanish)
^Sandoval Vegas, Miguel Hernán; Tenorio Mucha, Janeth; Tinco Jayo, Aldo; Loli Ponce, Rudi A.; Calderón Pinillos, Segundo (2015-03-31). "Efecto antioxidante y citoprotector del tocosh de Solanum tuberosum 'papa' en la mucosa gástrica de animales de experimentación" [Antioxidant and cytoprotective effect of Solanum tuberosum 'potato' tocosh on the gastric mucosa of experimental animals.]. Anales de la Facultad de Medicina (in Spanish). 76 (1): 15. doi:10.15381/anales.v76i1.11070. ISSN 1609-9419.
^ abMori, P. y Malena, M. (2005). Estudio del efecto de Tocosh de papa como probiótico en el control del peso corporal y mayor crecimiento en ratas jóvenes frente a cultivo de Lactobacillus acidophillus. [Study of the effect of potato Tocosh as a probiotic in the control of body weight and greater growth in young rats against Lactobacillus acidophillus culture.] En: Resúmenes del V Congreso mundial de medicina tradicional.(in Spanish) Lima, 22-24 abril, 2005.
^Zúñiga Sarmiento, Redrik Alexis (2018). "Producción De Pan A Partir De Tocosh De Papa (Solanum Tuberosum) Para El Mercado Nacional" [Bread production from Potato Tocosh (Solanum Tuberosum) for the National Market.]. Universidad César Vallejo (in Spanish).
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tocosh, also, known, togosh, tocos, traditional, quechua, food, prepared, from, fermented, potato, pulp, maize, less, common, often, prepared, celebration, events, strong, odor, flavor, used, natural, antibiotic, because, penicillin, produced, during, fermenta. Tocosh also known as togosh or tocos is a traditional Quechua food prepared from fermented potato pulp maize is less common It is often prepared for celebration events and has a strong odor and flavor Tocosh can be used as a natural antibiotic because penicillin is produced during the fermentation process 1 Medicinally it is used for the common cold gastric ulcers pneumonia and altitude sickness among others The Incas believed it was a gift from Inti the sun god for preservation of the body The fermentation process of creating tocosh was discovered by the Incas or possibly one of the many cultures in their empire Fermentation is achieved by placing either potato pulp or maize in a mesh bag of grass covered with stones and left undisturbed for six to twelve months within a pool of water where there is a current the pool may be found naturally or dug on the banks of a stream The current flows through the stones to wash away bacteria during fermentation Once fermentation has occurred the tocosh is dried in the sun and stored for future use The most common preparation in the Huanuco region of Peru is to make a mazamorra or jelly like dessert 2 Contents 1 Etymology 2 Economic and cultural significance 2 1 Medical uses 3 Preparation 4 See also 5 ReferencesEtymology editThe word tocosh derives from the word tuqush a Quechua word that means wrinkled and fermented 3 Economic and cultural significance editThis section may be a rough translation from Spanish It may have been generated in whole or in part by a computer or by a translator without dual proficiency Please help to enhance the translation The original article is under espanol in the languages list If you have just labeled this article as needing attention please add a href Template Needtrans html class mw redirect title Template Needtrans subst Needtrans a pg Tocosh language Spanish comments to the bottom of the WP PNTCU section on Wikipedia Pages needing translation into English August 2022 Medical uses edit Tocosh can be used as a natural antibiotic due to penicillin being produced during the fermentation process 4 Traditionally Tocosh is used during postpartum care for treating colds pneumonia and wounds Additionally it aids in healing hemorrhoids and gastric ulcers prevents gastrointestinal infections protects the gastric mucosa and addresses acute altitude sickness Tocosh is valued for its potential in being an effective and very low cost antibiotic energizer and probiotic 4 Corn tocosh though made through the same process does not have the same properties as potato tocosh Chemical composition analyses have revealed the presence of fatty acids within the lipid fraction free amino acids macro and micro elements of the vitamins thiamine and riboflavin leading to it being considered as a food that provides essential amino acids in the form of AA Free clarification needed The characteristic of its process allows the nutrients to be found in simpler easily assimilated fractions It also increases the linoleic and calcium content making it recommended as a complementary food for children In Peru the three traditional tocosh producing regions are Ancash Huanuco and Junin Preparation editA hole 1 5 m 4 ft 11 in deep and 1 m 3 ft 3 in in diameter is dug in the ground The bottom and walls are covered with a ichu a type of grass Then the well is filled with potatoes placing a new layer of grass after each 30 cm 12 in of potatoes When the well is full it is covered with a final blanket of grass and topped with stones Finally through a small acequia a canal the well is filled with water Water is then allowed to run permanently through the well It is left like this for a period ranging from four months to two years When a foam with a strong rotten smell rises between the stones and the grass on the surface the tocosh is ready to be collected The food is then dried in the sun and is ready for consumption 5 See also editPachamancaReferences edit ESTUDIO DEL EFECTO DE TOCOSH DE PAPA COMO PROBIoTICO EN EL CONTROL DEL PESO CORPORAL Y MAYOR CRECIMIENTO EN RATAS JOVENES FRENTE A CULTIVO DE Lactobacillus acidophillus in Spanish Santa Anita District Peru Universidad de San Martin de Porres 2005 archived from the original on 2011 09 27 retrieved 2010 04 08 Serkovic Santos James 2003 Gastronomia Huanuquena in Spanish Sandoval Vegas Miguel Hernan Tenorio Mucha Janeth Tinco Jayo Aldo Loli Ponce Rudi A Calderon Pinillos Segundo 2015 03 31 Efecto antioxidante y citoprotector del tocosh de Solanum tuberosum papa en la mucosa gastrica de animales de experimentacion Antioxidant and cytoprotective effect of Solanum tuberosum potato tocosh on the gastric mucosa of experimental animals Anales de la Facultad de Medicina in Spanish 76 1 15 doi 10 15381 anales v76i1 11070 ISSN 1609 9419 a b Mori P y Malena M 2005 Estudio del efecto de Tocosh de papa como probiotico en el control del peso corporal y mayor crecimiento en ratas jovenes frente a cultivo de Lactobacillus acidophillus Study of the effect of potato Tocosh as a probiotic in the control of body weight and greater growth in young rats against Lactobacillus acidophillus culture En Resumenes del V Congreso mundial de medicina tradicional in Spanish Lima 22 24 abril 2005 Zuniga Sarmiento Redrik Alexis 2018 Produccion De Pan A Partir De Tocosh De Papa Solanum Tuberosum Para El Mercado Nacional Bread production from Potato Tocosh Solanum Tuberosum for the National Market Universidad Cesar Vallejo in Spanish nbsp This Peruvian cuisine related article is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Tocosh amp oldid 1188759710, wikipedia, wiki, book, books, library,
