Development and optimization of a porridge rich in critical nutrients, for children from 12 to 23 months of age in the Northest region of Argentina, using locally available foods
DOI:
https://doi.org/10.14306/renhyd.29.2.2382%20Keywords:
Infant Food, Nutrients, Vitamins, MineralsAbstract
Introduction: In the Northeast region of Argentina (NEA), children under 2 years of age have micronutrient deficiencies (mainly calcium, iron, and vitamins A and E), while the commonly offered complementary foods tend to have low nutritional quality and inappropriate texture for their age. This study focused on developing a complementary food that guarantees an appropriate density of these micronutrients, which is important to meet their needs in adequate volumes, ensuring textures appropriate for their age, using locally available foods, intended for children aged 12 to 23 months in a situation of nutritional vulnerability.
Methodology: A mixture design was applied using Minitab 18® to formulate porridges using a fixed base of spinach, sesame, and sunflower oil, and variable ingredients such as chickpea, carrot, and whole milk, to maximize the contribution of calcium, iron, vitamins A and E. The theoretical nutritional composition, texture, appearance, moisture, and water activity of the mixtures were analyzed. The nutritional density of the porridges was assessed, and the hardness was optimized based on reference purees.
Results: The design yielded 10 formulations, whose critical nutrient density was higher than the desired minimum. There were no significant differences (p>0.05) between the moisture values of most of the mixtures and the reference purees, however, the aw was higher in all cases. The optimal mix consisted of spinach 42.0 g; sesame 16.0 g; sunflower oil 2.0 g; chickpea 43.4 g and whole milk 16.6 g, with a desirability of 1 and a predicted hardness of 268.2 g.
Conclusions: It was possible to formulate nutritionally and texturally adequate porridge for children aged 12 to 23 months in NEA region, using regional ingredients, and expanding the offer of healthy foods.
Funding: This study was funded by an I+D project and a research grant from the National University of Chaco Austral.
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Copyright (c) 2020 Carola Noelia Riernersman , Jessica Paula Spipp , Veronica Lucía Mendoza
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