Elaboração e análises de um alimento alternativo destinado à complementação alimentar de populações carentes

Abstract

A natural meal was developed intended aso food complementation to poor populations in programs of hunger combat and human malnutrition. The experimental design was defined as two mixtures obtained from raw materials based on sugar cane, soybean, cassava, banana, and beer yeast at the weight ratio of 5.0 × 0.5 × 0.2 × 0.2 × 0.1, respectively. The first mixture, whose final product was identified as PR1, was cane juice, whole soybean protein, raw cassava flour, banana flour, and beer yeast. The second mixture, whose final product was identified as PR2, was cane juice, soybean milk powder, raw cassava flour, sun-dried flour, and beer yeast. The third mixture or check, whose final product was identified as PR3, was cane juice natural only. Every 100 g of PR1 presented 237 kcal, moisture content of 14%, 7.5% proteins, 0.7% lipids, 1% ash, 0.8% raw fiber, and 76% carbohydrates. Contents of pectin (soluble and total), vitamin C, micronutrients (Fe, Mn, Cu, and Zn), macronutrients (K, Mg, and P), and antinutritional factors are within the recommended levels. Every 100 g of PR2 presented 267 kcal, moisture content of 14% 5% proteins, 1% lipids, 1% ash, 0.6% raw fiber, and 79% carbohydrates. Contents of pectin (soluble and total), vitamin C, micronutrients (Fe, Mn, Cu, and Zn), macronutrients (K, Mg, and P), and antinutritional factors are within the recommended levels. Every 100 g of PR3 presented 279 kcal, moisture content 5%, 0.7% proteins, 1.0% ash, 0.07% raw fiber, and 93% carbohydrates. The products were also submitted to microbiological analysis, textural and sensorial tests, with satisfactory results to the human consume.