Nutritional evaluation of a potential ready-to-use therapeutic food (rutf) formulated from sesame, wheat and soya beans blend
Table Of Contents
Chapter ONE
1.1 Introduction1.2 Background of Study
1.3 Problem Statement
1.4 Objective of Study
1.5 Limitation of Study
1.6 Scope of Study
1.7 Significance of Study
1.8 Structure of the Research
1.9 Definition of Terms
Chapter TWO
2.1 Overview of Ready-to-Use Therapeutic Food (RUTF)2.2 Nutritional Composition of Sesame, Wheat, and Soya Beans
2.3 Importance of Nutritional Evaluation in Food Products
2.4 Previous Studies on RUTF Formulations
2.5 Role of RUTF in Malnutrition Treatment
2.6 Consumer Acceptance of RUTF Products
2.7 Global Initiatives for RUTF Production
2.8 Challenges in Formulating RUTF
2.9 Innovations in RUTF Development
2.10 Future Trends in RUTF Research
Chapter THREE
3.1 Research Design and Approach3.2 Sampling Methods
3.3 Data Collection Techniques
3.4 Data Analysis Procedures
3.5 Ethical Considerations
3.6 Instrumentation and Tools
3.7 Validity and Reliability Measures
3.8 Research Limitations
Chapter FOUR
4.1 Nutritional Analysis of Sesame, Wheat, and Soya Beans Blend4.2 Formulation and Production Process of RUTF
4.3 Sensory Evaluation of the RUTF Product
4.4 Shelf-Life Assessment of RUTF
4.5 Cost Analysis of RUTF Production
4.6 Comparison with Existing RUTF Products
4.7 Marketing and Distribution Strategies
4.8 Recommendations for Further Research
Chapter FIVE
5.1 Summary of Findings5.2 Conclusion and Implications
5.3 Contributions to the Field
5.4 Practical Applications of the Study
5.5 Recommendations for Policy and Practice
5.6 Areas for Future Research
5.7 Reflections on the Research Process
5.8 Final Thoughts and Closing Remarks
Thesis 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.
Thesis Overview
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