Análisis de los requisitos que debe de cumplir la harina de trigo fortificada y su aporte en la desnutrición.

Abstract

Fortified wheat flours are a great source of protein, vitamins and fiber for people, micronutrients such as reduced or micronized iron, thiamin (vitamin B1), riboflavin (vitamin B2), folic acid and niacin are added. Malnutrition in Ecuador is a public health problem, one in four children under five years of age has chronic malnutrition, the present research work aimed to analyze the technical requirements that are established in fortified wheat flour, and its contribution in malnutrition for which a descriptive study was carried out based on the collection of information in scientific articles, international standards (Codex Alimentarius CXS 152;2016 and the Central American Technical Regulation RTCA 67.01.15:07) and national standards (Ecuadorian Standardization Service NTE INEN 616:2015). Wheat flour fortification allows us to combat malnutrition, improving micronutrient values and, being a mass consumption product, allows us to reach the entire Ecuadorian population effectively and at a low cost. Within the physical and chemical requirements, parameters such as: Moisture, Ash, Proteins, Wet Gluten, Fat, Acidity and particle size must be analyzed; the same ones that vary depending on the classification of the fortified wheat flour. The microbiological analysis involves the analysis of mesophilic aerobes, total coliforms and; molds and yeasts up to a certain limit that do not cause health problems, the analysis of Escherichia coli and Salmonella must be absent because they are bacteria that are harmful to health and cause infections.