A study of the chemical composition and nutritional value of iron-fortified bread, made in Peru, with partial replacement of wheat flour (40 %) by Arracacha roots (pasty mass consistency), an Andean crop underexploited by empirical application of technologies and shifted by foreign consumption patterns, was realized. Briefly, the technological aspects of bread elaboration are described. Fortified bread contains protein 8.32 %; fat 10.11 % and carbohydrates 55.13 % with an energy value of 344.79 kcal/100 g; mainly contributes with K (77.05 mg/100 g), Fe (> 5 mg/100 g), P (19.87 mg/100 g), Ca (19.29 mg/100 g) and Mg (11.93 mg/100 g), among others, and vitamin A (28.52 IU) and C (10.75 IU), being present vitamins E and B complex in smaller amount. For elements and vitamins, bread satisfies part of the Recommended Dietary Allowance and in any case the Tolerable Upper Intake Levels are exceeded.

Author Name: María Elena León Marroú, Misael Ydilbrando Villacorta González

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Keywords: Andean crops, Arracacia xanthorrhiza, fortification of bread, partial flour substitution

ISSN: 22184384

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