Ready-to-use therapeutic foods (RUTFs) are nutritious special foods used for community management of malnutrition. This paper aims to develop nutrient dense and Moringa oleifera-based RUTF and assessing its physiochemical and sensory characteristics.
Six formulations with varying concentration of dried Moringa Leaves Powder (1–6%) were prepared in triplicates against two controls. Peroxide value and oil separation was included in physiochemical analysis, while nonsensory and consumer analysis were included in sensory evaluation.
Results showed that Moringa-based RUTFs exhibit a gradual increase in peroxide values over time and less oil separation, showing Moringa’s antioxidative properties and potential stabilizing effects. Nonoral sensory assessment exhibit differences in attributes like color, spreadability and granule presence, while consumer testing with children reveals increased acceptability with higher Moringa content. The study suggests that Moringa-based RUTFs are well-accepted by children, with improved sensory attributes, and may have a longer shelf life due to reduced oil separation.
Severe acute malnutrition (SAM) remains a significant public health issue in many developing regions. Ready-to-use therapeutic food (RUTF) plays a vital role in treating malnourished individuals, particularly within community settings. However, traditional RUTF, which relies heavily on peanuts as a primary ingredient, poses challenges due to potential allergic reactions and high costs. According to UNICEF, the current supply of RUTF is insufficient to meet global demand. As a result, UNICEF is encouraging the development of alternative formulations. One such innovation is a Moringa oleifera-based RUTF. This new formulation is highly nutritious, incorporating Moringa leaves powder, which is rich in protein, vitamins and minerals. It has also been found to be well-accepted by children.
