Nutritional characterization of cookies developed with wheat, corn, quinoa, bean and chocho flour. (#874)

Authors

Betancourt-Ortiz, Sarita Lucila

Logroño Veloz, Mayra Alexandra

Marín Parra, Inés Mariana

Yambay Vallejo, Wilman Jenny

Abstract

The double burden of malnutrition in Ecuador constitutes a major public health challenge characterized by the coexistence of chronic undernutrition and excess weight in childhood. Chronic malnutrition affects approximately 23% of children under five years of age, mainly due to diets deficient in essential nutrients, while overweight and obesity reach a prevalence of 35% among schoolchildren, largely associated with the excessive consumption of energy-dense, ultra-processed foods. Herein, the development of nutritionally improved foods using locally available raw materials represents a relevant strategy to address both forms of malnutrition. This study aimed to develop nutrient-enriched cookies through partial and total substitution of wheat flour with cereal–legume flour blends to improve their nutritional profile. Two composite flours were formulated: M1, composed of 10% quinoa, 10% Licto corn, 60% chocho, and 20% whole fava bean; and M2, composed of 10% quinoa, 10% Chazo corn, 60% chocho, and 20% peeled fava bean. A completely randomized design was applied to seven cookie formulations, including wheat flour and substitution levels of 25%, 50%, and 100%. Proximal composition analyses were conducted to evaluate nutritional quality and physicochemical stability. The results showed significant differences (p<0.05) among formulations in protein content (7.25–17.63%), dietary fiber (1.51–2.84%), and carbohydrate content (45.86–56.95%). No statistically significant differences (p>0.05) were observed for ash, fat, moisture, water activity (0.368–0.397), pH (5.51–5.92), or titratable acidity (0.22–0.40). Replacing wheat flour with cereal–legume blends improved protein and fiber content, offering a feasible strategy for healthier snack development in Ecuador.