Journal of Clinical Nutrition & Dietetics

Locally Developed Ready-To-Use-Therapeutic-Food (RUTF) for Management of Malnutrition Using Animal Models

Context: The prevalence of protein energy malnutrition in developing countries has reduced globally. However stunting, wasting, and underweight are still unacceptably high. These high levels of protein energy malnutrition are a major cause of high infant and child morbidity, and mortality rates. Community-based therapy for acute childhood malnutrition has been successful in a variety of settings over the last five years. This study therefore sought to develop a readyto- use- therapeutic food using foods that are locally available in Western Kenya.

Objective: The objectives of this study were to develop a ready-to-usetherapeutic- food using soybeans; assess consumer acceptability of the locally developed ready-to-use-therapeutic-food, test the effect of formulated products on malnourished animal models, and analyze the cost of local production of the ready-to-use-therapeutic-food.

Experimental design: Three formulations were developed using soybeans (Glycine max l. Merr), maize (Zea mays), peanut (Arachis hypogaea), sugar, vegetable oil and mineral mix. Proximate analyses for protein, fat, moisture, carbohydrate and energy were done according to standard AOAC International methods. Hedonic characterization on a 9-point scale was done to determine the liking for colour, flavour, texture, appearance and general acceptability. Preference ranking for consumer acceptability of three formulations was done by 50 University of Eldoret students; 27 female and 23 male students aged 21-30 years.

Results: soybeans are a cheaper alternative to dairy products for the production of an acceptable RUTF as recommended by UNICEF standards. This will go a long way in reducing the costs incurred by use of imported ready-to-use-therapeutic food.

Author(s):

Florence Wakhu-Wamunga and Brian J Wamunga

Abstract | Full-Text | PDF

Share this