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Malnutrition is a widely prevalent in its various forms in Pakistani. Among the vulnerable segments of population, the children
are adversely affected from protein energy malnutrition (PEM) and micronutrient deficiencies leading to higher morbidity and
mortality. Amongst globally practiced malnutrition tackling strategies, use of locally developed ready-to-use therapeutic foods
(RUTF) is gaining popularity due to cost-effectiveness, efficacy, convenience, and wider acceptability among the malnourished
children. The objective of the current study was development of RUTF formulations using locally grown legumes i.e. peanut,
chickpea and mungbean followed by its nutritional quality and hedonic acceptance. After conducting some preliminary trials,
fourteen formulations of RUTF were developed by mixing chickpea, mung bean and peanut alone as well as in various
combinations along with other ingredients. After optimization, the calorific value of developed formulations was ranged from
502-535 Kcal/100 g which is within the standard specification reported by WHO and health department in Pakistan. The
chemical composition of the RUTF showed varied ranges of moisture content (2.68-5.33%), crude protein (12.87-15.02%),
crude fat (23.21-44.56%), crude fiber (1.10-1.97%), ash (1.66-2.29%), nitrogen free extract (34.65-55.21%), minerals (mg/100
g) like Na (15.0-24.0), Ca (81.60-139.0), P (320.4-362.0), K (705.0-1246), Fe (2.6-6.1), Mg (125.6-189.0) and Zn (1.80-3.4).
The results of sensory evaluation showed variations in sensory scores with respect to appearance (6.16-7.89), flavor (6.12-
7.96), texture (5.80-7.48), mouthfeel (6.20-7.68), smoothness (5.68-7.69), and over all acceptability (5.88-7.78). Overall, 100%
chickpea-based RUTF got maximum appreciation from the panelist as apparent from the higher scores for appearance (7.89),
flavor (7.96), texture (7.48), mouthfeel (7.68), smoothness (7.69), and over all acceptability (7.78) followed by RUTF prepared
with 80% chickpea and 20% mung bean and RUTF containing 40% chickpea and 60% mung bean. It is concluded from the
current study that RUTF can successfully be manufactured using locally available ingredients with added benefits of cost
effectiveness, better acceptability, and availability.
Faiqa Javed, Mian Kamran Sharif, Amer Jamil, Imran Pasha . (2021) PROBING THE NUTRITIONAL QUALITY OF READY-TO-USE THERAPEUTIC FOODS DEVELOPED FROM LOCALLY GROWN PEANUT, CHICKPEA AND MUNGBEAN FOR TACKLING MALNUTRITION, Pakistan Journal of Agricultural Sciences, Volume 58, Issue 1.
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