Contribution of the meal based on sorghum flour (sorghum bicolor L. moench) in the correction of iron deficiency anemia in children aged 2 to 6 years

Abstract

An alternative for the correction of iron deficiency anemia and iron deficiency states is the diet based on sorghum flour and educational sessions, aimed at reducing iron-inhibiting factors (refers to the decrease or exclusion of foods with artificial colors coffee, chocolate , and factors such as intestinal parasitism). The study was carried out in children from 2 to 6 years of the Child Development Center (C.D.I), of Apopa. Sorghum flour of the variety RCV was used (Iniciaks of the name of the 9gronome that improved the phenotype). It is a plant breeding variety, free of toxic factors and the most cultivated in the country. The chemical analysis provides for every 100 g of flour, 7.5 mg of iron. The flour was used in drinks and savory dishes: sorghum atole with cinnamon, sorghum atole with strawberry, sorghum barley, sorghum horchata, tamarind soda with sorghum, sorghum lemonade, tortillas and soups. With the feeding provided to the infants, it was found that they were receiving 23.25% of their daily dietary requirement for iron ore because the diet included in the institution included: 6 ounces of atole with a content of 13.5 mg of iron, 12 ounces of soda with a content of 27 mg of iron and 1 ounce of corn tortilla fortified with sorghum flour, which contained 2.25 mg of non-hemic iron, taking into account that in theory children of the ages established in The study absorbed approximately 10% of non-hemic iron from daily food. By means of nutritional orientation the consortium of the invoices that hinder the mineral uptake was reduced.