Caracterización fisicoquímica de galletas fortificadas con harina de grillo para combatir a la problemática de desnutrición infantil

Abstract

In recent years worldwide, both the human population and the demand for foods with high nutritional value have increased. This has caused poor nutrition which has also provoked malnutrition problems in children between 2 and 5 years of age, and this is closely related to present and future problems in their health; Ecuador reports 23% of malnutrition nationwide having 20.1% within the urban area while in rural areas and indigenous communities it shows 28.7%. Therefore, the objective of this research was to determine the nutritional and physicochemical value of cookies fortified with cricket flour (Acheta Domesticus), to combat childhood malnutrition in children under 5 years of age. The methodology implemented was descriptive, explanatory and quantitative in nature. For this, the independent variable, which was cookies fortified with cricket flour, was associated with the dependent variable related to the physicochemical composition obtained from the study. With the objective of assessing the behavior of the variables and nutritional composition of cookies enriched with cricket, a nutritional comparison was carried out with a commercial cookie and a control (without fortification, 100% wheat flour). The statistical analysis was carried out with the Jamovi program to determine the existence of significant differences between the physicochemical parameters, highlighting its high level of protein compared to a control cookie made only from wheat and a commercial cookie with high protein value. In addition, it was demonstrated that the iron content is high in response to its controls. This indicates that cricket crackers contribute substantially to the nutrition of the product, generating an alternative snack with high protein and mineral value from these insects, helping to child malnutrition in Ecuador.