The chemical composition of “Multimistura” as a food supplement

Abstract

The utilization of a “Multimistura” as a food supplement, in nutritional improvement programmes for low-income populations, represents a low cost, fast food preparation alternative which satisfies local taste preferences. This is based on the fact that the “Multimistura” is made up of non-conventional ingredients/foods and/or agroindustrial by- products rich in different nutrients. The present work has been designed to analyse the chemical composition of a “Multimistura” utilized as food supplement in institutional programmes to prevent malnutrition by means of the Department of Wealth and Social Affairs of the City of Natal-RN, Brazil. The product studied was elaborated by employing the following formulation: wheat bran 30%, wheat flour 30%, corn bran 30%, powder from cassava leaves 3%, pumpkinseeds powder 4% and egg shell powder 3%. The results from the chemical analysis made, showed that the product presented high levels of carbohydrates (67.0%) and proteins (12.7%), the total caloric value (TCV) corresponding to 377 kcal/100 g. The amino acids profile was deficient in only two essential amino acids, methionine and phenylalanine, when compared to a standard protein from FAO/WHO, which resulted from the biological nature of the product. The analysis of micronutrient minerals revealed the products as being a potential source of calcium, as well as a good source of phosphorus, magnesium, iron and zinc. The “Multimistura” presented a significant content of carotene, which favours the roll of vitamin A, although thiamine, riboflavin and niacin were detected.