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Abstract
Fortification of food has been a common practice in modern societies, looking to offer more
nutritious foods especially sections of the population suffering from malnutrition. Therefore,
the objective of this research was to determine the effect of adding salt tomato bread type
pambazo on the nutritional properties: moisture, ash, fat, protein, and fiber, vitamin C.
Encoding as follows: common pambazo with fresh tomato and tomato pambazo dehydrated.
Each sample was performed in triplicate, with the following results of a common pambazo in
relation to pambazo fortified with tomatoes: they found that the protein level improved
significantly from 3.67 to 10.24 (gr/100gr), fiber 12.04 to 13.85 (gr / 100g), while ascorbic acid
increased from 72 to 77 (mg/100gr). This shows that a fresh tomato pambazo fortified with
nutrient levels based on protein, fiber and vitamin C (ascorbic acid). Regarding the comparison
of normal pambazo against fortified with dried tomato pambazo yielded the following results:
ash from 0.90 to 1.33 (gr/100gr), protein of 3.67 to 9.63 (gr/100gr) fiber 12.04 to 14.90 (g /
100g), ascorbic acid, while containing the dried tomato pambazo retained ascorbic acid in 55
(mg/100gr) in relation to micronutrients iron increased from 0.66 to 1.10 (mg / kg), zinc from
0.67 to 3.22 (mg / kg).