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Developing New Formulations of Ready-to-Use Therapeutic Food (RUTF) /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Developing New Formulations of Ready-to-Use Therapeutic Food (RUTF) // Evans Nii Okanta Otoo.
Author:	Otoo, Evans Nii Okanta,
Description:	1 electronic resource (210 pages)
Notes:	Source: Masters Abstracts International, Volume: 86-11.
Contained By:	Masters Abstracts International86-11.
Subject:	Food science. -
Online resource:	https://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=31940224
ISBN:	9798315724186

Developing New Formulations of Ready-to-Use Therapeutic Food (RUTF) /
Otoo, Evans Nii Okanta,

Developing New Formulations of Ready-to-Use Therapeutic Food (RUTF) /Evans Nii Okanta Otoo. - 1 electronic resource (210 pages)

Source: Masters Abstracts International, Volume: 86-11.

The high cost and limited availability of ingredients for ready-to-use therapeutic food (RUTF) hinder their accessibility in regions with high malnutrition rates. This study evaluated the physicochemical, functional, and nutritional properties of locally available plant-based food (PBF) sources for RUTF formulation. The first study demonstrated that, among the tested PBF sources, green lentil flour (GLF) exhibited the highest protein (23.13%) and lipid (1.78%) content. Macrominerals such as calcium, phosphorus, potassium, magnesium, and sulfur were highest in white quinoa flour (WQF) and black-eyed bean flour (BBF). GLF also had the highest tannin (3.37 mg/g) and lowest phytic acid (1.07 mg/g) content. Trypsin inhibitor activity ranged from 2.16 to 2.57 TIU/mg with no significant variation across samples. WQF showed the highest in vitro protein digestibility (76.12%). Lysine and leucine were limiting amino acids in WQF for younger and older children, respectively, while methionine and cysteine were limiting in GLF and BBF. All flours shared an isoelectric point (pl) around pH 4. In terms of functional properties, WQF showed significantly higher oil absorption (0.89 g/g), foaming (65.56%), and emulsifying capacity (88.65%) than the other flours. Thermal properties did not differ significantly, although BBF exhibited the highest enthalpy of gelatinization. Principal component analysis (PCA) indicated that PC1 and PC2 accounted for 75.40% and 24.60% of total variance, respectively. These results support the use of these flours as alternative ingredients in RUTF. The second phase of the study assessed the impact of roasting (200 °C, 15 min) on white quinoa (WQ), green lentil (GL), and black-eyed bean (BB) seeds and their blends - RWQF, RGLF, and RBBF, used in composite flours (FM2, FM8, FM12) and RUTFs. An increasing proportion of RWQF in blends resulted in elevated protein, ash, and lipid contents, while moisture, carbohydrates, and energy content decreased with higher RGLF and RBBF. Increasing RWQF and reducing RGLF led to decreased trypsin inhibitor activity, saponin, and tannin content. Phytic acid content decreased with increased RGLF. In vitro protein digestibility remained highest in RWQF and FM8. Leucine was the limiting amino acid in RWQF and FM8 for both age groups, while methionine + cysteine were limiting in RGLF, RBBF, FM2, and FM12. All macro- and microminerals, except zinc, increased in FM12 with decreasing RGLF content. Functional properties were influenced by flour composition. Oil absorption and foaming capacity increased with higher RWQF content. In contrast, water absorption capacity declined. Foaming stability, emulsifying capacity, and solubility improved with more RGLF, while emulsion stability increased as RBBF content decreased. Composite flours also demonstrated higher lightness and yellowness with increasing RWQF and RGLF proportions. The fatty acid profiles revealed satisfactory levels of saturated and unsaturated fatty acids. Palmitic, oleic, and linoleic acids were predominant, with RWQF and RGLF contributing more linoleic acid, and RBBF contributing palmitic acid. FTIR analysis indicated stronger O-H stretching at 3280 cm⁻¹ with more RWQF and enhanced amide I band at 1636 cm⁻¹ with higher RGLF. Lipid-associated bands at 2926 cm⁻¹ and 2851 cm⁻¹ were more pronounced with higher RBBF. In this study, three milk-free alternative formulations of RUTF, each incorporating different proportions of roasted quinoa, lentil, and black-eyed bean flours, were compared to the standard RUTF. The formulations RUTF2, RUTF8, and RUTF12 met macronutrient, water activity, and energy content specifications. Nonetheless, the concentrations of calcium, iron, zinc, and sodium contents were below the recommended thresholds. Furthermore, the omega-6 and omega-3 fatty acids were higher than the established RUTF standards, while trans-fatty acid levels remained within acceptable limits. The RUTFs demonstrated satisfactory amino acid composition and IVPD values, with RUTF8 achieving the highest IVPD. The IVPDCAAS of all RUTF formulations for both young and older children fell below the recommended range for a standard RUTF. Texture analysis indicated enhanced firmness and cohesiveness, and sensory evaluation affirmed that all prototypes were acceptable, with RUTF8 attaining the highest overall acceptability. Overall, roasting enhanced the nutritional and functional properties of PBF ingredients, supporting their integration into RUTF formulations. Using locally available, underutilized PBFs can improve affordability, availability, and nutritional adequacy of RUTFs, reducing malnutrition in resource-limited settings.

English

ISBN: 9798315724186Subjects--Topical Terms:

3173303
Food science.
Subjects--Index Terms:

Black-eyed beans

Developing New Formulations of Ready-to-Use Therapeutic Food (RUTF) /
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520 $a The high cost and limited availability of ingredients for ready-to-use therapeutic food (RUTF) hinder their accessibility in regions with high malnutrition rates. This study evaluated the physicochemical, functional, and nutritional properties of locally available plant-based food (PBF) sources for RUTF formulation. The first study demonstrated that, among the tested PBF sources, green lentil flour (GLF) exhibited the highest protein (23.13%) and lipid (1.78%) content. Macrominerals such as calcium, phosphorus, potassium, magnesium, and sulfur were highest in white quinoa flour (WQF) and black-eyed bean flour (BBF). GLF also had the highest tannin (3.37 mg/g) and lowest phytic acid (1.07 mg/g) content. Trypsin inhibitor activity ranged from 2.16 to 2.57 TIU/mg with no significant variation across samples. WQF showed the highest in vitro protein digestibility (76.12%). Lysine and leucine were limiting amino acids in WQF for younger and older children, respectively, while methionine and cysteine were limiting in GLF and BBF. All flours shared an isoelectric point (pl) around pH 4. In terms of functional properties, WQF showed significantly higher oil absorption (0.89 g/g), foaming (65.56%), and emulsifying capacity (88.65%) than the other flours. Thermal properties did not differ significantly, although BBF exhibited the highest enthalpy of gelatinization. Principal component analysis (PCA) indicated that PC1 and PC2 accounted for 75.40% and 24.60% of total variance, respectively. These results support the use of these flours as alternative ingredients in RUTF. The second phase of the study assessed the impact of roasting (200 °C, 15 min) on white quinoa (WQ), green lentil (GL), and black-eyed bean (BB) seeds and their blends - RWQF, RGLF, and RBBF, used in composite flours (FM2, FM8, FM12) and RUTFs. An increasing proportion of RWQF in blends resulted in elevated protein, ash, and lipid contents, while moisture, carbohydrates, and energy content decreased with higher RGLF and RBBF. Increasing RWQF and reducing RGLF led to decreased trypsin inhibitor activity, saponin, and tannin content. Phytic acid content decreased with increased RGLF. In vitro protein digestibility remained highest in RWQF and FM8. Leucine was the limiting amino acid in RWQF and FM8 for both age groups, while methionine + cysteine were limiting in RGLF, RBBF, FM2, and FM12. All macro- and microminerals, except zinc, increased in FM12 with decreasing RGLF content. Functional properties were influenced by flour composition. Oil absorption and foaming capacity increased with higher RWQF content. In contrast, water absorption capacity declined. Foaming stability, emulsifying capacity, and solubility improved with more RGLF, while emulsion stability increased as RBBF content decreased. Composite flours also demonstrated higher lightness and yellowness with increasing RWQF and RGLF proportions. The fatty acid profiles revealed satisfactory levels of saturated and unsaturated fatty acids. Palmitic, oleic, and linoleic acids were predominant, with RWQF and RGLF contributing more linoleic acid, and RBBF contributing palmitic acid. FTIR analysis indicated stronger O-H stretching at 3280 cm⁻¹ with more RWQF and enhanced amide I band at 1636 cm⁻¹ with higher RGLF. Lipid-associated bands at 2926 cm⁻¹ and 2851 cm⁻¹ were more pronounced with higher RBBF. In this study, three milk-free alternative formulations of RUTF, each incorporating different proportions of roasted quinoa, lentil, and black-eyed bean flours, were compared to the standard RUTF. The formulations RUTF2, RUTF8, and RUTF12 met macronutrient, water activity, and energy content specifications. Nonetheless, the concentrations of calcium, iron, zinc, and sodium contents were below the recommended thresholds. Furthermore, the omega-6 and omega-3 fatty acids were higher than the established RUTF standards, while trans-fatty acid levels remained within acceptable limits. The RUTFs demonstrated satisfactory amino acid composition and IVPD values, with RUTF8 achieving the highest IVPD. The IVPDCAAS of all RUTF formulations for both young and older children fell below the recommended range for a standard RUTF. Texture analysis indicated enhanced firmness and cohesiveness, and sensory evaluation affirmed that all prototypes were acceptable, with RUTF8 attaining the highest overall acceptability. Overall, roasting enhanced the nutritional and functional properties of PBF ingredients, supporting their integration into RUTF formulations. Using locally available, underutilized PBFs can improve affordability, availability, and nutritional adequacy of RUTFs, reducing malnutrition in resource-limited settings.
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710 2 $a Delaware State University. $b Food Science and Biotechnology. $e degree granting institution. $3 3829310
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