Fortifying pork liver mixture: preparation and physicochemical characteristics - Part 1

Abstract Micronutrient deficiency is a worldwide health problem, especially in developing countries. A survey conducted over the last decade has shown that approximately half of all Brazilian preschoolers have iron-deficiency anemia, representing a severe public health problem. Therefore, the aim of this research was to evaluate the physicochemical and microbiological attributes and especially the iron level of a fortifying mixture (FM) containing pork liver prepared in powder form. Centesimal composition, fatty acids, minerals and microbiological evaluation were determined. The results obtained showed that this is a product of good microbiological quality with a high protein (47.34%) and lipid (28.29%) content. Monounsaturated fatty acids represented 8.13% of the total fatty acids, the main one being oleic acid (C 18:1 ω9) at 7.57%, corresponding to 93.22% of the total monounsaturated fatty acids. Regarding mineral content (5.18%), the FM proved to be an important source of iron (23.8 mg/100 g), also containing expressive amounts of other minerals, zinc in particular (9.97 mg/100 g). The results showed that FM has characteristics that make it an excellent fortifying food to be used in school meals mainly in soups, creams, cooked meats and especially in beans, a preparation that is already part of the Brazilian food habits since childhood.