PREPARATION OF COOKIES ENRICHED WITH EDIBLE MUSHROOM FLOUR (Suillus luteus) AND BOVINE BLOOD MEAL

Bernilla Neira E.; Ygnacio Santa Cruz A.G.; Lozada-Urbano M.; Alamo E.; Huaita Acha D.M.; Bendezu Ccanto J. · African Journal of Food, Agriculture, Nutrition and Development (2026) · DOI: 10.18697/ajfand.151.26490

Resumen

Iron deficiency anemia continues to represent a significant public health challenge, particularly in developing countries, due to its negative impact on physical development, cognitive performance, and overall quality of life. This situation underscores the importance of developing innovative, nutritionally enhanced food products that are both effective in improving iron intake and acceptable to consumers. Bakery products, such as cookies, offer an attractive vehicle for nutritional fortification because of their wide consumption, long shelf life, and ease of distribution. Within this framework, the present study aimed to develop functional cookies enriched with edible mushroom flour (Suillus luteus) and bovine blood flour, to improve their nutritional profile—especially protein and iron content—while preserving appropriate sensory characteristics. To support the formulation process, the raw materials were first subjected to proximate chemical analysis to determine their moisture, protein, fat, fiber, ash and carbohydrate contents. Based on these results, four experimental cookie formulations were prepared using wheat flour as the main structural base, mushroom flour as a source of bioactive compounds, and bovine blood flour as a fortifying ingredient rich in heme iron and essential amino acids. All formulations contained a fixed proportion of 95% wheat flour and 5% mushroom flour, while the concentration of bovine blood flour varied as follows: F0 (0%), F1 (4%), F2 (5%), and F3 (6%). The cookies were produced under standardized technological conditions, allowing for consistent evaluation of their nutritional, physicochemical, microbiological and sensory properties. The results demonstrated that increasing the level of bovine blood flour significantly enhanced the nutritional value of the cookies. Among the formulations tested, F3 exhibited the most favorable balance between nutritional improvement and consumer acceptability, achieving the highest sensory evaluation scores. This optimized formulation showed a protein content of 17.76% and an iron concentration of 16.44 mg/100 g, levels that meet and exceed the recommended daily iron intake. Microbiological analyses confirmed the safety and hygienic quality of the product, with microbial counts below established limits. Overall, these findings indicate that cookies enriched with edible mushroom flour and bovine blood flour constitute a promising functional food, combining animal and fungal protein sources to support nutritional improvement, food innovation, and sustainable dietary strategies aimed at addressing iron deficiency anemia.

Instituciones: Universidad Nacional Pedro Ruiz Gallo; Universidad Tecnológica del Perú; Universidad Privada Norbert Wiener