Suplemento alimenticio de alto contenido proteico para niños de 2 - 5 años. desarrollo de la formulación y aceptabilidad

SUMMARY Cereal-legume combinations offer proteins of high quality due to the compensation of the existing essential amino acids. Quinua (Chenopodium quinua Willd) and lupin (Lupinus albus L.) were selected with the aim of designing a formulation of high protein content with additives and chicken flavoring in order to obtain a physical powder mixture that, when added to water, resulted in a baby food type cream destined for 2-5 year old children, whose amino acid content would fulfill 35-40% of the daily requirement. Linear programming was applied for the formulation. In the selected formulation, the nutrients were determined through proximal analysis, and some physical and microbiological tests were performed. Sensorial tests by attributes in semi-trained adults were carried out and a 5 points hedonic face scale was applied to preschool children from three day care centers at Antofagasta, Chile. Protein content of the lupin flour (49.77g×100g) surpassed in 4.6 times that of quinua (10.82g×100g), but not that of the essential amino acids, and the complement of both granted a protein of good quality. Sanitary quality of the product was corroborated by satisfactory microbiological results. The cream obtained a score between “I like it slightly” and “I like it very much”, showing a good acceptance by 2-5 year old children. The cream provided a protein digestibility corrected amino acid score (PDCAAS) of 0.9 for 90 days after produced, because the essential amino acids, triptophan and the set metionine + cistine, did not fulfill the established FAO requierement.