Scholarlink

<p>Ready-to-use therapeutic foods (RUTFs) have become a pivotal intervention for community-based management of malnutrition due to their nutrient density and long shelf life. However, reliance on imported ingredients such as peanut butter, limits sustainability and accessibility of RUTFs in many regions. This study assessed the nutritional composition and shelf stability of RUTFs developed from indigenous sources (soybean and quinoa). The three RUTFs formulations were evaluated for peroxide value (PV), acid value (AV), thiobarbituric acid (TBA), water activity (a<sub>w</sub>), color change (ΔE), total plate count (TPC), total mold count (TMC), and sensory acceptability over storage period of 90&#xa0;days, using two-way ANOVA. The RUTF formulations showed enhanced protein, fat and energy densities with minimal increases in PV (1.03 to 1.69&#xa0;meq O<sub>2</sub>/kg), TBA (0.02 to 0.08&#xa0;mg MDA/kg), and with decreased a<sub>w</sub> (p &lt; 0.05). TPC and TMC remained within WHO limits and ΔE ranged from 2.5 to 3.1, confirming the nutritional efficacy, safety, and acceptability of RUTF in treating malnutrition. In conclusion, RUTF formulations possessed improved nutritional composition, oxidative stability, microbiological safety, and sensory acceptability throughout the storage period. Future clinical trials are recommended to confirm the therapeutic efficacy and compliance of these locally produced RUTF formulations in malnourished populations.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Soybean and quinoa-based ready-to-use therapeutic food, a nutrient-dense, shelf-stable, sustainable solution to combat malnutrition and advance zero hunger

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2026年7月9日

查看全文
  • Asad Abbas,
  • Muhammad Khurram Afzal,
  • Muhammad Tauseef Sultan,
  • Nida Firdous,
  • Mian Anjum Murtaza,
  • Atif Liaqat,
  • Abdul Sami,
  • Ashiq Hussain,
  • Abdeen Elsiddig Elkhedir

摘要

Ready-to-use therapeutic foods (RUTFs) have become a pivotal intervention for community-based management of malnutrition due to their nutrient density and long shelf life. However, reliance on imported ingredients such as peanut butter, limits sustainability and accessibility of RUTFs in many regions. This study assessed the nutritional composition and shelf stability of RUTFs developed from indigenous sources (soybean and quinoa). The three RUTFs formulations were evaluated for peroxide value (PV), acid value (AV), thiobarbituric acid (TBA), water activity (aw), color change (ΔE), total plate count (TPC), total mold count (TMC), and sensory acceptability over storage period of 90 days, using two-way ANOVA. The RUTF formulations showed enhanced protein, fat and energy densities with minimal increases in PV (1.03 to 1.69 meq O2/kg), TBA (0.02 to 0.08 mg MDA/kg), and with decreased aw (p < 0.05). TPC and TMC remained within WHO limits and ΔE ranged from 2.5 to 3.1, confirming the nutritional efficacy, safety, and acceptability of RUTF in treating malnutrition. In conclusion, RUTF formulations possessed improved nutritional composition, oxidative stability, microbiological safety, and sensory acceptability throughout the storage period. Future clinical trials are recommended to confirm the therapeutic efficacy and compliance of these locally produced RUTF formulations in malnourished populations.