Formulation and nutritional evaluation of ready-to-use therapeutic food using locally available food ingredients

Linda Obianuju Edafioghor; Vivienne Ibeanu; Nkechi Onodugo; Ijioma Okorie

doi:10.26596/wn.202516121-26

Linda Obianuju Edafioghor Federal Medical Center
Vivienne Ibeanu Department of Nutrition and Dietetics, University of Nigeria, Nsukka.
Nkechi Onodugo Department of Nutrition and Dietetics, University of Nigeria, Nsukka.
Ijioma Okorie Department of Human Nutrition and Dietetics, Michael Okpara University of Agriculture, Umudike

DOI: https://doi.org/10.26596/wn.202516121-26

Keywords: ready-to-use therapeutic food, food formulation, locally available foods, severe acute malnutrition, SAM, food composition, taste testing

Abstract

Background
Ready-to-use therapeutic food (RUTF) is a specially formulated high protein and nutrient dense meal used to treat children over 6 months of age who are severely malnourished.
Objective
The aim of this study was to formulate and evaluate 3 RUTF products with graded ratios of the base ingredients - rice, soybean, groundnut, carrot and date palm.
Methods
The products which were coded as RSG-RUTF-1, RSG-RUTF-2, RSG-RUTF–3 (rice, soy bean, and groundnut) were evaluated for nutrient/energy composition and sensory attributes using standard methods. Data obtained were statistically analyzed using IBM-SPSS version 23.
Results
The moisture content of the products ranged from 9.26 - 11.11%, crude fiber 2.39 - 2.79%, and ash 0.99 - 1.07%. The proportions of energy from the macronutrients were protein 6.85 - 9.75%, fat 6.81 - 26.49%, and carbohydrate 50.22 - 71.01%. While the vitamins A (1.14 -1.33mg), and E (20.20 – 20.27mg) and sodium (5.55 – 6.02mg) were within the recommended levels for RUTF, iron (0.68 – 0.85mg), potassium (16.22 – 24.24mg), copper (0.00 – 0.01mg), magnesium (4.27 – 5.22mg) and zinc (0.01 – 0.06mg) were slightly low. However, the energy content of the products which ranged from 374Kcal in RSG-RUTF-2 to 478Kcal in RSG-RUTF-3 was adequate. There were significant (p<0.05) differences among the products for taste, texture and general acceptability. The RSG-RUTF-3 had the highest general acceptability score (7.17± 0.25).
Conclusions
All the formulated RSG-RUTFs have potentials of serving as alternatives to the imported RUTF. However, the content of protein, and a few other nutrients would need to be increased slightly.