Nutritional value of the roll-type salt bread made with bienestarina mas®

Abstract

Colombia continues to face problems of malnutrition and iron-deficiency anemia among its children. However, progress has been made, with significant efforts to combat these problems. Food and nutrition assistance policies and programs for early childhood are implemented, led by the Colombian Institute of Family Welfare (ICBF). Bienestarina Mas®, as a Fortified Complementary Food (ACF), is used to close the nutrient gaps in children's daily diets, improving nutrient and energy intake, even though the recommended daily intake for this population group is currently not met. Including this (ACF) as part of the raw material in bread production significantly improves its nutritional quality. The objective of this study was to determine the nutritional value of bread made with a partial substitution of 30%, 40%, and 50% of fortified wheat flour. Triplicate analyses of protein, carbohydrates, fat, and fiber were performed on the breads produced. The results obtained showed a significant and progressive increase in protein content (9.74%-12.63%) and fiber content (25.7%-26.90%), making this product an excellent alternative to vary the way this food is supplied and improve the quality of nutrition for vulnerable children in Colombia.