Examinando por Autor "La Noire Mego, Pamela Yanet"

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    Nutritional value and acceptance level of different concentrations of the compote made from maca, mango, and blood sausage in mothers of children aged 8 to 24 months who attend the Corporation for Child Nutrition (CONIN) located in the district of San Juan de Miraflores
    (Universidad Privada Norbert Wiener, 2023-05-11) La Noire Mego, Pamela Yanet; Luján Torrealva, Franco Silvio
    The maca mango and blood sausage puree provides important and essential nutrients that aid in the growth and development of infants. Objective: To determine the nutritional value and acceptance of the different concentrations of the maca, mango, and blood sausage puree in mothers of children aged 8 to 24 months attending the Corporation for Infant Nutrition (CONIN) located in the district of San Juan de Miraflores. Methodology: The research is descriptive, cross-sectional, and non-experimental. The puree was made from maca-calcium, mango-vitamin C, and blood sausage-iron. Nutritional and microbiological analysis of each sample was performed, and the acceptability of the purees was evaluated in 86 volunteers. Results: Three samples were made: C60, C90, and C120. The sample (C90) received the highest scores in the following evaluated characteristics: aroma, taste, texture, and appearance. According to laboratory results, the nutritional values maintained their properties, and the microbiological load met the standards for consumption by children under 2 years of age. Conclusions: The puree demonstrates a balanced nutritional profile, with no added sugars or preservatives, making it a healthy option in the market.