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

Abstract

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.

Therapeutic Food Development from Maize Grains, Pulses, and Cooking Banana Fruits for the Prevention of Severe Acute Malnutrition

“…It was also higher than the moisture content of RUTF (2.5%) reported in Nigeria [ 32 ]. Similarly, a previous study [ 33 ] reported the low moisture content of RUTF. This might be due to the reality that banana fruit may increase the moisture content of the formulated product.…”

“…This finding was higher than that of the standard RUTF, which was 13.6% [ 34 ], and a study conducted in Nigeria [ 32 ]. In addition, a study conducted in Kenya reported that the crude protein content of RUTF was 14.47%, 15.43%, and 12.3% for the formulations of P1, P2, and P3, respectively [ 33 ]. However, lower protein content was reported in a previous study conducted in Ethiopia [ 31 ], in which the protein contents in RTF and PFP were 12.26% and 0.88%, respectively.…”

“…This was lower than a finding reported in the previous study [ 31 ], in which the carbohydrate content varied from 55% to 70%. Another study conducted in Kenya [ 33 ] showed that the carbohydrate content of products: P1, P2, and P3 was 11.64, 39.75, and 23.67%, respectively. In addition, a study conducted in Nepal showed the carbohydrate content of RUTF was higher, 44.73% [ 36 ], than the current study's finding.…”

Soypeptide supplementation attenuates weight loss and improves quality of life among brain cancer patients in a pilot study

“…Soybean remains one of the richest sources of high‐quality proteins and has been found to be effective in improving metabolism and promoting bone health and general well‐being (Amakye, Hou, et al., 2021; He & Chen, 2013). A recent double‐blind controlled study substantiated the ability of high‐quality soy protein to support health and recovery among vulnerable populations such as those with severe acute malnutrition (Wakhu‐Wamunga & Wamunga, 2017). Soybean‐derived peptides are high biological‐value amino acids shown to exhibit many biological functions (Amakye, Hou, et al., 2021; Fernández‐Tomé & Hernández‐Ledesma, 2020).…”

Development and storage stability of chickpea, mung bean, and peanut‐based ready‐to‐use therapeutic food to tackle protein‐energy malnutrition

“…It does not require refrigeration, hence equally suitable for tropical environments. Its shelf life stability could be further enhanced due to better packaging and storage conditions (Wakhu‐Wamunga & Wamunga, 2017 ). The present study has been conducted to develop different proto‐types of RUTF from indigenous sources (chickpea and mung bean) for the treatment of malnourished children.…”