NUTRITIONAL EVALUATION OF A POTENTIAL READY-TO-USE THERAPEUTIC FOOD (RUTF) FORMULATED FROM SESAME, WHEAT AND SOYA BEANS BLEND

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Biochemistry Department

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ABSTRACT

Ready to-use-therapeutic food (RUTF) is a specially designed product for the nutritional

rehabilitation of severe acute malnutrition in children over 6 months of age. The potential of

Sesame-Wheat-Soya beans blend (SWS-RUTF) as a candidate for local formulation of RUTF

was determined. Three products were formed with varying ratios; SWS-RUTF1 (sesame 25%,

Wheat 10%, soya beans 30%), SWS-RUTF2 (sesame 25%, wheat 15%, soya beans 25%), and

SWS-RUTF3 (sesame 20%, wheat 10%, soya beans 35%), while soya oil, sugar, and

mineral/vitamin mix constitutes the remaining 35%. Statistically significant difference (P<0.05)

was observed in the proximate composition of the products; carbohydrate ranged between 49% -

54%, crude protein (24% to 28%), lipid (9% to 11%), and energy value 404kcal to 411kcal. The

three formulations had Amino Acid scores of 72, 65 and 75, PDCAAS; 62, 55, and 67, and

Protein efficiency ratio; 1.08, 1.07, and 1.10, respectively. The percentage change in body weight

of weanling albino rats used in the research show that all the animal groups fed with SWS-RUTF

had values that were not significantly different from each other, but significantly (P<0.05) lower

than animal group fed with Pea nut-based RUTF, and greater than animal group fed with normal

feed. Impact of the product on serum total protein was found to be higher in groups fed with

SWS-RUTF, but the difference was not statistically significant (P< 0.05). Thus, the formulation

made in this study may serve as candidate for RUTF formulation if improved.

Table of Contents

Title - - - - - - - - - - - - - - - - - - - - - - - - . .. ii

Declaration - - - - - - - - - - - - - - - - - - - - - - .iii

Certification - - - - - - - - - - - - - - - - - - - - - - .. iv

Dedication…………………………………………………………………………………………v

Acknowledgements - - - - - - - - - - - - - - - - - - - - vi

Abstract - - - - - - - - - - - - - - - - - - - - - - - .. vii

Table of Contents………………………………………………………………………………..viii

List of Tables - - - - - - - - - - - - - - - - - - - - - - xi

List of Figures - - - - - - - - - - - - - - - - - - - - - . xii

List of Appendices - - - - - - - - - - - - - - - - - - - - .. xiii

List of Abbreviations - - - - - - - - - - - - - - - - - - - - - .. xiv

1.0 INTRODUCTION - - - - - - - - - - - - - - - - - - - . 1

1.1 Statement of Research Problem - - - - - - - - - - - - - - - .. 3

1.2 Justification - - - - - - - - - - - - - - - - - - - - - .. 4

1.3 Aim - - - - - - - - - - - - - - - - - - - - - - - . 4

1.4 Specific Objectives - - - - - - - - - - - - - - - - - - - 5

2.0 LITERATURE REVIEW - - - - - - - - - - - - - - - - - 6

2.1.0 Standard pea nut-based RUTF - - - - - - - - - - - - - - - - .. 7

2.1.1 Ingredients in standard P-RUTF - - - - - - - - - - - - - - - .. 7

2.2 Categories of Ready-to-Use Foods - - - - - - - - - - - - - - - .. 8

2.2.1 Ready-to-use food (RUF) - - - - - - - - - - - - - - - - - 8

2.2.2 Therapeutic milk: - - - - - - - - - - - - - - - - - - - . 8

2.2.3 Ready-to-use supplementary foods (RUSF) - - - - - - - - - - - - .. 8

2.2.4 Ready-to-use complementary foods (RUCF) - - - - - - - - - - - - 9

2.2.5 Fortified blended foods (FBF) - - - - - - - - - - - - - - - - .. 9

2.2.6 Micronutrient powders (MNP) - - - - - - - - - - - - - - - - . 9

2.2.7 Lipid-based nutrient supplements (LNS) - - - - - - - - - - - - - . 9

2.2.8 High-energy biscuits - - - - - - - - - - - - - - - - - - 10

2.2.9 Ready-to-use infant formula (RUIF) - - - - - - - - - - - - - - .. 10

2.2.10 Ready-to-use therapeutic food (RUTF) - - - - - - - - - - - - - .. 10

2.3 Alternative RUTF - - - - - - - - - - - - - - - - - - - .. 11

2.3.1 Rice - sesameRUTF 1 - - - - - - - - - - - - - - - - - - . 11

2.3.2 Barley - sesameRUTF 2 - - - - - - - - - - - - - - - - - . 11

2.3.3 Maize - sesameRUTF 3 - - - - - - - - - - - - - - - - - . 11

2.4 Proximate Analysis - - - - - - - - - - - - - - - - - - - 13

2.4.1 Calorie - - - - - - - - - - - - - - - - - - - - - - . 14

2.5 Minerals - - - - - - - - - - - - - - - - - - - - - - 15

2.6 Antinutrients - - - - - - - - - - - - - - - - - - - - . 15

2.6.1 Trypsin inhibitors - - - - - - - - - - - - - - - - - - - .. 16

2.6.2 Phytic acid (Phytate) - - - - - - - - - - - - - - - - - - 16

2.6.3 Tannins - - - - - - - - - - - - - - - - - - - - - - 17

2.6.4 Oxalates - - - - - - - - - - - - - - - - - - - - - .. 17

2.6.5 Saponins - - - - - - - - - - - - - - - - - - - - - . 17

2.7 Protein Quality Evaluation - - - - - - - - - - - - - - - - .. 18

2.7.1 Methods of determining protein quality - - - - - - - - - - - - - 18

2.8 Body Weight - - - - - - - - - - - - - - - - - - - - .. 20

2.9 Serum Proteins - - - - - - - - - - - - - - - - - - - - . 21

3.0 Materials andMethods - - - - - - - - - - - - - - - - - - . 22

3.1 Materials - - - - - - - - - - - - - - - - - - - - - .. 22

3.1.1 Sesame seeds, wheat, and soya beans - - - - - - - - - - - - - - . 22

3.1.2 Chemicals/ reagents - - - - - - - - - - - - - - - - - - . 22

3.1.3 Experimental Animals………………….………………………………………… - ..……22

3.2 Methods - - - - - - - - - - - - - - - - - - - - - - . 23

3.2.1 Processing of raw materials: - - - - - - - - - - - - - - - - 23

3.2.2 Formulation of RUTF - - - - - - - - - - - - - - - - - - . 24

3.2.3 Production of RUTF - - - - - - - - - - - - - - - - - - 25

3.2.4 Proximate analysis - - - - - - - - - - - - - - - - - - - 25

3.2.5 Mineralsanalysis - - - - - - - - - - - - - - - - - - - 31

3.2.6 Determination of anti-nutritional factors - - - - - - - - - - - - - .. 32

3.2.7 Protein quality evaluation - - - - - - - - - - - - - - - - - . 36

3.2.8 Experimental Animals - - - - - - - - - - - - - - - - - - 40

3.2.9 Statistical Analysis - - - - - - - - - - - - - - - - - - - 43

4.0 Results - - - - - - - - - - - - - - - - - - - - - - 44

5.0 Discussion - - - - - - - - - - - - - - - - - - - - - . 56

6.0 Summary, Conclusion and Recommendation - - - - - - - - - - - .. 60

6.1 Summary……… - ………………………………………………………………… - …….. 59

6.2 Conclusion…. ….…….……………………………………………………………………. 59

6.3 Recommendations - - - - - - - - - - - - - - - - - - - .. 61

References - - - - - - - - - - - - - - - - - - - - - - 61

Appendices - - - - - - - - - - - - - - - - - - - - - - .. 67

.

📄 Pages: 90 🧠 Words: 10995 📚 Chapters: 5 🗂️️ For: PROJECT

👁️‍🗨️️️ Views: 322

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NUTRITIONAL EVALUATION OF A POTENTIAL READY-TO-USE THERAPEUTIC FOOD (RUTF) FORMULATED FROM SESAME, WHEAT AND SOYA BEANS BLEND

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