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VOL. 8, ISSUE 3 (2023)
Nutrient evaluation and organoleptic properties of formulated cereals and legumes ready to use therapeutic foods (RUTF)
Authors
Umar H J, Orishagbemi C O
Abstract
This research work evaluates the nutrients and organoleptic properties
of cereals and legumes ready-to-use therapeutic foods (RUTF) F75 (finger
millet, soya beans, groundnut and micro-minerals), and F100 (soybeans, Sesame,
groundnut, milk, vegetable oil, and micro-minerals blends) formulated. Seven
(7) samples were formulated in this study coded PNS, PNSY, F75, F100, PNC,
F100C and F75C using different processing methods. The PNC, F100C and F75C are
used as control samples for PNSY, PNS, F100 and F75 respectively. The samples
were subjected to different evaluations, which includes; proximate composition,
mineral elements and organoleptic properties of the samples. The moisture
content of the samples shows that F75C (16.05±0.0) had the highest moisture
content compared to F75 while the PNS and PNSY has (2.0±0.0) and (3.0 ± 00)
moisture content which is lower than the control PNC. The fat content of the
samples ranges between 1.0±0.0-20.75±0.4, F100C had the least fat content while
PNS had the highest fat content. The highest ash value was observed in PNC
(20±0.0) and the highest percentage protein (17.85±0.1) was found in PNSY.
Furthermore, F75C, F100C and F100 had no crude fibre while the highest crude
fibre was found in PNSY (8.0±0.0). The percentage carbohydrate content of the
samples ranges between 53.15-78.09±0.2, with F75C having the highest
carbohydrate content. The mineral composition of the formulated RUTF samples
(per 100ml) shows that PNSC had the highest calcium (114±0.02mg), magnesium
(27±0.01mg), iron (0.06±0.0mg) zinc (3.1±0.0mg) copper (0.4±0.0mg) and selenium
(7.0±0.0mg). The organoleptic properties of the samples reveal that PNS
(7.80±1.23) and F75C (7.80±1.40) had the highest acceptability score. The RUTF
formulated had nutrient density within the standard recommended for RUTF
formulations. The results of this study reveal that all the samples
investigated contain a high level of protein and are comparable with the
standard. Therefore, the RUTF with this protein quality, energy and nutrient
density could serve as an alternative to P-RUTF or It could be alternative food
for an infant in place of commercially produced RUTF which is cost-effective.
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Pages:13-16
How to cite this article:
Umar H J, Orishagbemi C O "Nutrient evaluation and organoleptic properties of formulated cereals and legumes ready to use therapeutic foods (RUTF)". International Journal of Food Science and Nutrition, Vol 8, Issue 3, 2023, Pages 13-16
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