Combating Malnutrition: Nutrient and Energy Composition of Locally Formulated Ready-to-Use Therapeutic Foods for Children

Background: 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, E), and mineral composition (zinc, iron, potassium, magnesium, calcium, sodium) were measured following 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/100g), carbohydrate (46.57%), fat (35.84%), and vitamin E (9.29 mg/100g) content. Blend B was highest in protein (16.71%), iron (2.40 mg/100g), calcium (21.05 mg/100g), and vitamin A (15.89 µM). Blend C contained the most potassium (61.65 mg/100g) and vitamin C (11.70 mg/100g), with moderate levels of other nutrients. Sensory ratings showed no significant (p<0.05) differences among the parameters. Conclusion: The nutrient composition and acceptability of the 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.