RESUMOA multimistura como um produto, vem sendo largamente difundida no Brasil, sendo sistematizada, primeiramente pela Dr . Clara Brandão e implementada pela Pastoral da Criança da CNBB, associada as suas ações na área de atenção básica à saúde. Sua formulação varia de acordo com a disponibilidade local dos ingredientes, mas basicamente é composta de alimentos não convencionais na dieta habitual, entre eles os farelos, pó de casca de ovo, folhas verde-escuras e sementes. É um produto considerado como complemento nutricional, visando suprir deficiências nutricionais, principalmente em crianças desnutridas. No entanto, a biodisponibilidade de seus nutrientes e presença de fatores antinutricionais têm gerado polêmica e oferecido restrições ao seu emprego como tal. O presente estudo teve como objetivo avaliar a composição mineral (Ca, Cu, Fe, K, Mg, Mn, P, Zn) de diferentes formulações de multimistura, visando conhecer o seu perfil como complemento nutricional de minerais, para crianças menores de cinco anos de idade. Diante dos resultados obtidos, observou-se que o teor de cinzas (resíduo mineral fixo) em 80% das amostras analisadas estavam abaixo do valor mínimo preconizado no Regulamento Técnico para Fixação de Identidade e Qualidade de Mistura à Base de Farelos de Cereais e que a dose recomendada de multimistura, para essa faixa etária, não atinge o valor percentual da IDR que a qualificaria como complemento nutricional para esses minerais. multimistura; alimentação alternativa; minerais; complemento nutricional. SUMMARYMEASUREMENT OF THE MINERAL COMPOSITION OF VARIOUS "MULTIMISTURA" FORMULATIONS. The "multimistura" is a broad distributed product in Brazil, first formulated by Dr. Clara Brandão and introduced by the CNBB (National Conference of Brazil Bishops), Children Pastoral as part of its activities in the health basic attention area. Its formula varies according to local ingredient availability but basically is compounded by non-conventional habitual diet kinds of food, among them are bran, egg shelf powder, dark green leaves and nuts and seeds. It is considered as a nutritional complement used to supply nutritional deficiencies mostly in underweight children. However, a controversy was created due to the real bioavailability of its nutrients and the presence in it of non-nutritional factors. These factors have restricted its use in this way. This research had as an objective measure the mineral composition (Ca, Cu, Fe, K, Mg, Mn, P, Zn) of various "multimistura" formulations, by the espectrophotometry of atomic absorption, in a way to know its profile as a mineral nutritional complement for children up to five years old. By the results obtained it was seen that, in 80% of the samples, the ash content (fixed mineral rest) was below the minimum value expected in its Technical Rules for Identity Fixation and Quality of Mixtures Based in Cereal Bran. (RDC n. 53, 2000) where, the recommend dose for the "multimistura" in this age range does not signoficantly reache the DRI (Daily Recommended Ingestion). By ...

Este estudo objetivou investigar os teores de ferro, cobre e zinco de fórmulas infantis para lactentes e leites em pó, disponíveis no mercado, realizando uma análise comparativa entre os teores encontrados, a ingestão diária recomendada (IDR) e a ingestão diária máxima tolerável (IDMT). A determinação dos elementos traço foi realizada por espectrofotometria de absorção atômica. Os teores de ferro, cobre e zinco variaram em uma ampla faixa, dependendo do produto, apresentando-se algumas vezes abaixo da IDR (ferro) e outras acima (zinco), ultrapassando o IDMT, o que compromete o uso confiável destes alimentos a longo prazo, principalmente em dietas monótonas.This study aimed to investigate iron, copper and zinc contents in baby formulas for lactents and powdered milk, conducting a comparative analysis between the observed values, the dietary reference intake (DRI) and the tolerable upper intake level (UL). The determination of these trace elements was performed by atomic absorption spectrometry. Iron, copper and zinc values varied in a wide concentration range, depending on the product. They were sometimes below the DRI (iron) and sometimes above it (zinc), surpassing the UL, compromising the reliable use of these food products in the long run, especially in monotonous diets.Keywords: trace elements, baby formulas for lactents, powdered milk, infant requirements, atomic spectrometry IntroductionExclusive maternal feeding until the child is six months old, and from then on, the inclusion of complementary foods in the child's diet available in the family unit is the procedure recommended by the World Health Organization (WHO) for children worldwide. 1 This recommendation is based on the knowledge that, until the child is six months old, exclusive feeding on maternal milk is enough to satisfy the child's nutritional requirements, besides favoring protection against diseases. 2 After this age, the inclusion of complementary foods in the child's feeding schedule aims, mainly, to elevate energy and micronutrient quotas, maintaining breast feeding until the child is 12 or 24 months old. [1][2][3] There is evidence that weaning is intense and occurs very precociously. 4 The introduction of complementary food ingestion happens very early in the child's life, and these foods are offered in insufficient quantities to reach nutritional requirements, especially micronutrient requirements. 1 Studies point out that the early offer of milks and baby formulas for lactents are predictors of early weaning. 2 Inadequate complementary food is a major cause of the high prevalence of malnutrition in the developing world. 5 It is observed that, although greater intakes of complementary foods are associated with higher total energy intake, micronutrient intake remains low due to the low micronutrient concentration of these complementary foods. 6 Minerals are micronutrients with an important role in childhood growth and development. 7 Iron, copper and zinc are necessary in daily amounts much lower than 100 mg, Moraes et al. 1725 Vol. 20...

Cassava is regarded as the nutritional base of populations in developing countries, and flour, product made of cassava, is the most consumed in the world. The cassava leaves are very rich in vegetable proteins, but a big amount is lost in processing the crop. The objective of this study was to do a sensory evaluation of cassava flour to which a protein concentrate obtained from cassava leaves (CPML) was added. The CPML was obtained from cassava leaves by isoelectric precipitation and added to cassava paste for preparation of flour in three parts 2.5, 5, and 10%. The acceptance test was done by 93 consumers of flour, using hedonic scale of 7 points to evaluate characteristics like color, scent, flavor, bitterness, texture, and overall score. By the method of quantitative descriptive analysis (QDA), eight trained tasters evaluated the following characteristics: whitish color, greenish color, cassava flavor, bitter flavor, characteristic flavor, lumpiness, raw texture, leaf scent, and cassava scent. The acceptability test indicated that flour cassava with 2.5 was preferred. Whitish color, greenish color, cassava flavor, bitter flavor, salty flavor, characteristic flavor, lumpiness texture, raw texture, and the smell of the leaves and cassava flour were the main descriptors defined for flour cassava with CPML has better characteristics.

The aim of this study was to evaluate the physicochemical characteristics of three formulations of smoked cooked linguiças, only differing in the lean meat used: (Formula 1 -100% ostrich meat; Formula 2 -50% ostrich meat + 50% pork; and Formula 3 -50% ostrich meat + 50% chicken), elaborated with ostrich meat trimmings. The formulas showed slightly higher moisture content (62.00-64.41%) than the maximum allowed in the legislation for cooked linguiças (60%) (Brasil, 2000). However, their protein content (19.99-22.14%) was at least 42% higher than the minimum required level (14%); the fat content (11.82-14.25%) was less than half the maximum permitted level (35%) in the same legislation, and at least 45% less than three well-known smoked cooked linguiça brands commercialized in Brazil; and the energy value (194.89-208.19 Kcal%) was at least 31% less than the same smoked linguiça brands; thus the three ostrich smoked linguiça formulas elaborated could be claimed "light" in fat content and energy value (European Union, 2006;Brasil, 2012). The present study showed that ostrich meat trimmings can be successfully used to elaborate healthy, "light", smoked cooked linguiças, competing in the market with traditional smoked cooked linguiças, and adding value in the ostrich meat chain. (62,00-64,41%) ao máximo permitido na legislação para linguiças cozidas (60%) (Brasil, 2000). No entanto, seu teor de proteína (19,14%) foi no mínimo 42% maior que o nível mínimo exigido (14%); o teor de gordura (11,82-14,25%) (194,89-208,19kcal%) (European Union, 2006;Brasil, 2012). O presente estudo mostrou que as aparas de carne de avestruz podem ser utilizadas com