Galletas enriquecidas con proteínas de pescado para la alimentación de niños en el Ecuador

Abstract

This paper describes a simple method of producing a protein-enriched sweet biscuit, shown to be popular with young children, by adding cooked minced shark flesh and soya flour to a slightly modified biscuit formulation. The biscuit can be manufactured on standard production equipment at a cost which renders it ideal for use in institutional feeding programmes, the product´s extended shelf life being an additional advantage, especially in remote rural areas. Acceptability tests were carried out amongst 1,750 school children in poor communities both in the Andes and in Guayaquil. The children were fed biscuits (12,35 g) per day, of wich an average of 96,7% in Guayaquil and 99% in the Andean areas were consumed immediately. Acceptance was high and fishy flavours were hardly noticed. The cost of the biscuit delivered to a warehouse in Guayaquil is estimated at S/.88.-per kg (approximately US (0,88 per kg). Chemical analysis shows a crude protein content of 18 to 20% compared with 7 to 8% in a normal sweet biscuit, while the true protein content is estimated to be 17%. The calorific value is about 4,750 cals per gram.