Document Type : Original Article
Authors
1
Carrera de Nutrición y Dietética. Universidad Peruana de Ciencias Aplicadas, Av. Alameda San Marcos 370, 15067, Chorrillos, Lima, Perú.
2
Unidad de Investigación en Nutrición, Salud, Alimentos Funcionales y Nutracéuticos, Universidad San Ignacio de Loyola (UNUSAN-USIL), Av. La Fontana 550, 15024, Lima, Perú.
10.21608/ejabf.2025.435721.6873
Abstract
Anemia and child malnutrition are persistent public health issues, particularly affecting the children’s population. Despite ongoing efforts, the effectiveness of current interventions remain limited in some countries. In this context, the potential of “bonito” fish as a nutritional resource is being investigated to address these problems and to determine the nutritional value and sensory acceptability of a food supplement based on Sarda chiliensis chiliensis (“bonito” fish) for preschool-age children. Two formulations (FA and FB) of fish supplements with different proportions of sweet potato, and variations in some ingredients (“Bellaco” banana in FB) were developed, which were characterized by proximal analysis using AOAC methods and microbiological analysis. The iron and fatty acid content was quantified using validated methods in all cases. The evaluation of sensory acceptability was conducted for children aged 2 and 3 years, using a 5-point facial hedonic scale. Significant differences (P<0.05) were found in calories, proteins, fats, carbohydrates, moisture, and ash. There were no notable variations in iron levels between the formulations tested (P>0.05) ranging 4.96 – 4.98 mg/100g, and in the lipid profile, a higher content of monounsaturated fatty acids was observed, mainly oleic acid (>2%). Both formulations meet the microbiological standards of acceptance for this type of preparation. FB was significantly more accepted (P< 0.05) than FA, although both were rated as “Liked”. Both formulations satisfy the nutritional requirements for preschool-age children, although some nutrients reached the acceptable percentage of adequacy, and were also sensorially accepted.
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