An evaluation of the effect of the incorporation of Nostoc commune (Cushuro) on the nutritional value of a compote for the elderly

Introduction: Malnutrition in older adults in Peru increases their risk of anemia and osteoporosis. To address this challenge, we proposed including ingredients that provide essential nutrients in preparations intended for this age group. Nostoc commune (Cushuro) is a nutritious food that grows at an altitude of 3000 meters above sea level, and its consumption promotes local production and sustainability. Additionally, its polysaccharide content provides a gelling effect. In this context, the effect of incorporating Cushuro on the nutritional value of a compote for older adults was evaluated.
Methodology: Two formulations of quinoa, mango, and passion fruit compote were prepared with the same proportion of ingredients except for their Cushuro content: Formulation 1 (with Cushuro) and Formulation 2 (without Cushuro). A proximal analysis and calcium and iron evalutations were performed using validated methods.
Results: The micronutrient results were obtained from a 250 g sample of compote. Formulation 1 contained 136.7 kcal, of which protein represented 1.34%, carbohydrates 11.8%, and fats 0.09%, with 41.2 mg of iron and 567.1 mg of calcium. Formulation 2 contained 153.4 kcal, of which protein represented 4.56%, carbohydrates 9.92%, and fats 0.14%, with 30.7 mg of iron and 391.1 mg of calcium. Both formulations reached the calcium and iron requirements for older adults that correspond to a snack (10% of the total caloric value). Additionally, Formulation 1 was classified as high in calcium and iron according to the Codex guidelines on nutritional labeling.
Conclusions: The inclusion of Nostoc commune (Cushuro) in compotes offers nutritional benefits. There were higher levels of calcium and iron in Formulation 1, reaching the 10% recommended for older adults.