Peer-reviewed article
Combating Malnutrition: Nutrient and Energy Composition of Locally Formulated Ready-to-Use Therapeutic Foods for Children.
Amina Sa'id Muhammad, Eridiong Ogbonna Onyenweaku, Kamaluddeen Babagana, David Sale Danjuma, Raymond Nabem Beba ·
Summary
Written by AI, not yet AICS's view · claude-haiku-4-5-20251001Nigeria faces severe child malnutrition, with about 1 million severe cases expected in 2025. This study developed and tested three locally-made Ready-to-Use Therapeutic Foods (RUTF) using Nigerian crops like rice, wheat, groundnut, and soybean. The blends had different nutrient strengths: one high in energy and carbohydrates, one high in protein and minerals, and one high in potassium and vitamin C. Taste testing showed no significant differences in acceptability between the three formulations, suggesting all could work as affordable malnutrition treatments.
Key points
- Nigeria ranks among the top countries globally for stunting and wasting in under-five children
- Blend A provided the highest energy at 563.08 kcal/100g and highest fat at 35.84%
- Blend B was highest in protein (16.71%), iron (2.40 mg/100g), and calcium (21.05 mg/100g)
- Blend C contained the most potassium (61.65 mg/100g) and vitamin C (11.70 mg/100g)
- Sensory evaluation showed no significant differences among the three blends in taste, aroma, flavour, appearance, or overall acceptability
Limitations
This is a laboratory composition and taste-testing study with no data on actual use with malnourished children, effectiveness in improving health outcomes, cost comparisons with commercial RUTFs, or longer-term acceptability and compliance. The study does not evaluate whether these locally-formulated foods would actually reduce malnutrition when given to children.
Abstract
Background: Nigeria faces a severe child malnutrition crisis, with approximately 1 million severe cases reported for 2025. This burden positions Nigeria among the top countries globally for stunting and wasting in under-fives, exacerbated by factors like food insecurity, flooding, and conflict-particularly in the northern part. This study investigated the development and assessment of Ready-to-Use Therapeutic Foods (RUTF) produced from locally sourced ingredients in Kano State, Nigeria, targeting child malnutrition. Methods: Three distinct RUTF formulations were prepared using rice, wheat, groundnut, and soybean, with raw materials purchased from local markets and processed into blends. Proximate, vitamin (A, C, and E), and mineral (zinc, iron, potassium, magnesium, calcium, and sodium) compositions were measured following the Association of Official Analytical Chemists' (AOAC) standard procedures. Sensory evaluation using a 9-point hedonic scale assessed taste, aroma, flavour, appearance, and overall acceptability. Results: Notable variations were observed among the samples. Blend A exhibited the highest energy (563.08 kcal/100 g), carbohydrate (46.57%), fat (35.84%), and vitamin E (9.29 mg/100 g) content. Blend B was highest in protein (16.71%), iron (2.40 mg/100 g), calcium (21.05 mg/100 g), and vitamin A (15.89 µM). Blend C contained the most potassium (61.65 mg/100 g) and vitamin C (11.70 mg/100 g), with moderate levels of other nutrients. Sensory ratings showed no significant (p < 0.05) differences among the parameters. Conclusions: The nutrient composition and acceptability of RUTF blends suggest that affordable, effective dietary solutions can be produced using local crops. These findings support the potential for locally formulated RUTFs to contribute to reducing child malnutrition in low-resource settings with further enhancements.