Bioactive and Nutritional Potential of an Infant Food Based on Mangifera Indica, Musa Paradisiaca, Chenopodium Quinoa and Amaranthus Caudatus Flour

Abstract

There are few studies in the scientific literature on Peruvian native cereal-based instant mixes. Food aid programs of the Peruvian government allow food to be distributed to infants in public schools, and in general, these foods contain carbohydrates and a protein fraction, but there is some rejection on the part of consumers due to the sensory aspect of the product that does not has been considered in this population. The objective of this study is to know the bioactive, nutritional potential and the level of sensory acceptance of infant food made from Andean pseudocereals from the Ancash region and tropical fruits from the Piura region, Peru. Three formulations were prepared based on mango, banana, quinoa and kiwicha flours (T1, T2 and T3) and were compared with a commercial product based on kiwicha and oatmeal. The total amounts of phenolic compounds, vitamin C, antioxidant activity, composition, water absorption index, oil, milk was determined; viscosity and sensory evaluations were carried out with the participation of preschool children (4 and 5 years). The content of phenols, ascorbic acid (AA) and antioxidant capacity of T1 and T2 were 10 times higher than the control treatment. Physical and chemical composition analysis showed that there were no significant differences among the treatments evaluated. Banana flour contributes to the water and oil absorption capacity and viscosity. Finally, the addition of quinoa and kiwicha flour improves milk absorption capacity. The characteristics of the developed mixtures allow the incorporation of more food and less water to increase viscosity acceptance. The greatest preferences were obtained by T2 and T1, obtaining a level of acceptance above 82%, which shows that today children have a healthy food alternative such as mixtures of Andean pseudocereals and tropical fruits without sacrificing their nutritional qualities.