Development of a new food product based on Gasparito (Erythrina americana Miller)

Introduction. Chronic childhood malnutrition has a complex etiology, related to poverty. In Mexico, more than a million infants suffer from it, mainly in the southern region and rural communities, where we also find gasparito. Objective. Develop a product that strengthens the food and nutritional situation of malnutrition. Methods. Experimental study focused on children under 5 years of age. 10 formulations were made varying the quantity and presentation of ingredients, evaluated by organoleptic and bromatological tests. Results and Discussion. 50 g muffin that provides 195 kilocalories, 7.5 g of protein, 35.59 g of carbohydrates, 2.94 g of lipids, 4.21 g of dietary fiber and 57.20 mg of sodium. Against commercial products it contains 10 times less sodium and saturated fat, it is high in fiber. Conclusion. The pancake is a socially acceptable and sustainable alternative that covers from 40% to 75% of the daily protein needs according to age and contributes to the improvement of the nutritional status.