Impacto de productos alimenticios fortificados a base de Cucurbita ficifolia en los niveles de hemoglobina en infantojuveniles

Abstract

It was proposed to evaluate the effectiveness of the use of food products made from Cucurbita ficifolia enriched with ferrous sulfate, with the intention of improving hemoglobin levels in young people and children members of a social service institution. The sample consisted of 32 people. Hemoglobin levels were evaluated before and after the intervention. The acceptability and tolerance of the consumption of the products was evaluated: cupcakes, cookies and jam based on the mentioned cucurbitaceous. It was evidenced that the intake of products made from C. ficifolia enriched with ferrous sulfate significantly improve hemoglobin levels in the young people evaluated. Likewise, of all the products made and tested with the young participants, the cupcakes were more accepted and statistically significant, followed by the cookies. The prepared jam was the one that had the least acceptance by those evaluated. Finally, in the tolerance test, it was found that cakes were significant, while cookies and jam had statistical similarity, forming a single homogeneous subgroup. It is recommended to carry out further research that takes into account the healing and nutritional properties of pumpkin