Galleta enriquecida con quinoa (Chenopodium quinoa) e hidrolizado enzimático de anchoa (Engraulis ringens) para combatir la anemia y la desnutrición.

Abstract

Iron deficiency anemia is a scourge that ravages the world and especially preschool children. In this regard, Peru is not immune to this problem, so this study aims to investigate the consumption of hydrolyzed anchovy cookies and anemia in children under 3 years of age in educational institutions in Chosica. The methodology used in the research was the quantitative approach and the instruments used were the blood count for the diagnosis of anemia and the daily consumption of cookies enriched with quinoa and enzymatic hydrolysate of anchovy. Their chemical, physical, and microbiological characteristics were analyzed, as well as the sensory evaluation.Finally, the study included a more in-depth sensory evaluation of the cookies in order to prevent their rejection. The study then inferred that the addition of enzymatic hydrolysate of anchovy improves the nutritional value of the cookies. And, the inclusion of food education and the consumption of cookies enriched with anchovy hydrolyzate are barriers against the appearance of anemia. The results indicate that the hemoglobin level increased in all children and that the strategy of talks and workshops with parents, teachers and students is a positive strategy that has allowed the development of research with the participation of the actors in the educational process. Copyright © 2025, AIDIC Servizi S.r.l.