NUTRITIONAL EVALUATION OF A POTENTIAL READY-TO-USE THERAPEUTIC FOOD (RUTF) FORMULATED FROM SESAME, WHEAT AND SOYA BEANS BLEND
NUTRITIONAL EVALUATION OF A POTENTIAL READY-TO-USE THERAPEUTIC FOOD (RUTF) FORMULATED FROM SESAME, WHEAT AND SOYA BEANS BLEND
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Date
2017-09
Authors
JIBRIL, Aliyu Babangida
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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.
Description
A THESIS SUBMITTED TO THE SCHOOL OF POSTGRADUATE STUDIES, AHMADU BELLO UNIVERSITY, ZARIA IN PARTIAL FILFILLMENT OF THE REQUIREMENTS FOR THE AWARD OF MASTER OF SCIENCE DEGREE IN NUTRITION DEPARTMENT OF BIOCHEMISTRY FACULTY OF LIFE SCIENCES AHMADU BELLO UNIVERSITY, ZARIA, NIGERIA
Keywords
NUTRITIONAL,, POTENTIAL READY-TO-USE THERAPEUTIC FOOD (RUTF),, SESAME,, WHEAT,, SOYA BEANS,, EVALUATION