ABSTRACT
Ready to-use-therapeutic food (RUTF) is a specially designed product for the nutritional
rehabilitation of severe acute malnutrition in children over 6 months of age. The potential of
Sesame-Wheat-Soya beans blend (SWS-RUTF) as a candidate for local formulation of RUTF
was determined. Three products were formed with varying ratios; SWS-RUTF1 (sesame 25%,
Wheat 10%, soya beans 30%), SWS-RUTF2 (sesame 25%, wheat 15%, soya beans 25%), and
SWS-RUTF3 (sesame 20%, wheat 10%, soya beans 35%), while soya oil, sugar, and
mineral/vitamin mix constitutes the remaining 35%. Statistically significant difference (P<0.05)
was observed in the proximate composition of the products; carbohydrate ranged between 49% -
54%, crude protein (24% to 28%), lipid (9% to 11%), and energy value 404kcal to 411kcal. The
three formulations had Amino Acid scores of 72, 65 and 75, PDCAAS; 62, 55, and 67, and
Protein efficiency ratio; 1.08, 1.07, and 1.10, respectively. The percentage change in body weight
of weanling albino rats used in the research show that all the animal groups fed with SWS-RUTF
had values that were not significantly different from each other, but significantly (P<0.05) lower
than animal group fed with Pea nut-based RUTF, and greater than animal group fed with normal
feed. Impact of the product on serum total protein was found to be higher in groups fed with
SWS-RUTF, but the difference was not statistically significant (P< 0.05). Thus, the formulation
made in this study may serve as candidate for RUTF formulation if improved.
Table of Contents
Title - - - - - - - - - - - - - - - - - - - - - - - - ii
Declaration - - - - - - - - - - - - - - - - - - - - - - iii
Certification - - - - - - - - - - - - - - - - - - - - - - iv
Dedication…………………………………………………………………………………………v
Acknowledgements - - - - - - - - - - - - - - - - - - - - vi
Abstract - - - - - - - - - - - - - - - - - - - - - - - vii
Table of Contents………………………………………………………………………………viii
List of Tables - - - - - - - - - - - - - - - - - - - - - - xi
List of Figures - - - - - - - - - - - - - - - - - - - - - xii
List of Appendices - - - - - - - - - - - - - - - - - - - - xiii
List of Abbreviations - - - - - - - - - - - - - - - - - - - - - xiv
10 INTRODUCTION - - - - - - - - - - - - - - - - - - - 1
11 Statement of Research Problem - - - - - - - - - - - - - - - 3
12 Justification - - - - - - - - - - - - - - - - - - - - - 4
13 Aim - - - - - - - - - - - - - - - - - - - - - - - 4
14 Specific Objectives - - - - - - - - - - - - - - - - - - - 5
20 LITERATURE REVIEW - - - - - - - - - - - - - - - - - 6
210 Standard pea nut-based RUTF - - - - - - - - - - - - - - - - 7
211 Ingredients in standard P-RUTF - - - - - - - - - - - - - - - 7
22 Categories of Ready-to-Use Foods - - - - - - - - - - - - - - - 8
221 Ready-to-use food (RUF) - - - - - - - - - - - - - - - - - 8
222 Therapeutic milk: - - - - - - - - - - - - - - - - - - - 8
223 Ready-to-use supplementary foods (RUSF) - - - - - - - - - - - - 8
224 Ready-to-use complementary foods (RUCF) - - - - - - - - - - - - 9
22
5 Fortified blended foods (FBF) - - - - - - - - - - - - - - - - 9
226 Micronutrient powders (MNP) - - - - - - - - - - - - - - - - 9
227 Lipid-based nutrient supplements (LNS) - - - - - - - - - - - - - 9
228 High-energy biscuits - - - - - - - - - - - - - - - - - - 10
229 Ready-to-use infant formula (RUIF) - - - - - - - - - - - - - - 10
2210 Ready-to-use therapeutic food (RUTF) - - - - - - - - - - - - - 10
23 Alternative RUTF - - - - - - - - - - - - - - - - - - - 11
231 Rice - sesameRUTF 1 - - - - - - - - - - - - - - - - - - 11
232 Barley - sesameRUTF 2 - - - - - - - - - - - - - - - - - 11
233 Maize - sesameRUTF 3 - - - - - - - - - - - - - - - - - 11
24 Proximate Analysis - - - - - - - - - - - - - - - - - - - 13
241 Calorie - - - - - - - - - - - - - - - - - - - - - - 14
25 Minerals - - - - - - - - - - - - - - - - - - - - - - 15
26 Antinutrients - - - - - - - - - - - - - - - - - - - - 15
261 Trypsin inhibitors - - - - - - - - - - - - - - - - - - - 16
262 Phytic acid (Phytate) - - - - - - - - - - - - - - - - - - 16
263 Tannins - - - - - - - - - - - - - - - - - - - - - - 17
264 Oxalates - - - - - - - - - - - - - - - - - - - - - 17
265 Saponins - - - - - - - - - - - - - - - - - - - - - 17
27 Protein Quality Evaluation - - - - - - - - - - - - - - - - 18
271 Methods of determining protein quality - - - - - - - - - - - - - 18
28 Body Weight - - - - - - - - - - - - - - - - - - - - 20
29 Serum Proteins - - - - - - - - - - - - - - - - - - - - 21
30 Materials andMethods - - - - - - - - - - - - - - - - - - 22
31 Materials - - - - - - - - - - - - - - - - - - - - - 22
311 Sesame seeds, wheat, and soya beans - - - - - - - - - - - - - - 22
312 Chemicals/ reagents - - - - - - - - - - - - - - - - - - 22
313 Experimental Animals…………………………………………………………… - ……22
32 Methods - - - - - - - - - - - - - - - - - - - - - - 23
321 Processing of raw materials: - - - - - - - - - - - - - - - - 23
322 Formulation of RUTF - - - - - - - - - - - - - - - - - - 24
323 Production of RUTF - - - - - - - - - - - - - - - - - - 25
324 Proximate analysis - - - - - - - - - - - - - - - - - - - 25
325 Mineralsanalysis - - - - - - - - - - - - - - - - - - - 31
326 Determination of anti-nutritional factors - - - - - - - - - - - - - 32
327 Protein quality evaluation - - - - - - - - - - - - - - - - - 36
328 Experimental Animals - - - - - - - - - - - - - - - - - - 40
329 Statistical Analysis - - - - - - - - - - - - - - - - - - - 43
40 Results - - - - - - - - - - - - - - - - - - - - - - 44
50 Discussion - - - - - - - - - - - - - - - - - - - - - 56
60 Summary, Conclusion and Recommendation - - - - - - - - - - - 60
61 Summary……… - ………………………………………………………………… - …… 59
62 Conclusion… …………………………………………………………………………… 59
63 Recommendations - - - - - - - - - - - - - - - - - - - 61
References - - - - - - - - - - - - - - - - - - - - - - 61
Appendices - - - - - - - - - - - - - - - - - - - - - - 67
