Introduction:

Moringa oleifera is one of the most widely used natural fortifiers, due to its nutritional value, being an important ally in the nutrition and food safety sector. It is considered as a nutritional component of reinforcement, economically sustainable and healthy for people with micronutrient deficiency.

Objective:

To establish the parameters for the nutritional fortification of the "UPA-UPA-UPA" compote of Mango-Banana-Guava with powder or extract of dry leaves of Moringa oleifera.

Materials and Methods:

The compotes were prepared with the addition of dried Moringa oleifera leaf powder at concentrations of 1.5; 3.0 and 4.5 g/L and with extract of this powder at doses of 10; 20 and 30 %. For each of the compotes, the cooking times were 10; 20 and 30 minutes. The physicochemical and nutritional properties of the fruit purees were determined and the cost/benefit indicator was estimated to determine the economic feasibility of both proposals.

Results and Discussion:

With doses of 1.5 g/L of powder and 30 % of extract, for the same time of 10 minutes, an increase in protein and vitamin C content in the compotes of more than 10 % was achieved with respect to the standard sample, being economically feasible both formulations.

Conclusions:

The addition of moringa, in powder or extract form, increases the vitamin C and protein content of compotes, although a greater nutritional contribution is achieved with moringa powder. Its incorporation is justified, both as a fortifier and economically.

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