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Development and storage stability of chickpea, mung bean, and peanut‐based ready‐to‐use therapeutic food to tackle protein‐energy malnutrition
- Source :
- Food Science & Nutrition, Vol 9, Iss 9, Pp 5131-5138 (2021), Food Science & Nutrition
- Publication Year :
- 2021
- Publisher :
- Wiley, 2021.
-
Abstract
- Protein‐energy malnutrition (PEM) is most prevalent and affecting a large number of children in Pakistan. Ready‐to‐use therapeutic food (RUTF) is a tackling strategy to overcome the PEM in Pakistan. The present research was designed to formulate RUTF from different indigenous sources. After conducting some preliminary trials, 14 RUTF formulations were developed by mixing peanut, mung bean, and chickpea alone as well as in various combinations with the addition of sugar, powdered milk, oil, and vitamin‐mineral premix. Freshly prepared RUTF was stored at room temperature (20 ± 5°C) and packed in aluminum foil for 90 days to investigate the microbiological analysis (total plate count and mold count), water activity (Aw), peroxide value, and thiobarbituric acid (TBA) value. All the parameters showed significant (p<br />The most common health problem faced in Pakistan is EM. Therefore, these plant‐based RUTF can be used to combat the situation of malnutrition.
- Subjects :
- protein‐energy malnutrition
Protein–energy malnutrition
Mung bean
Water activity
Nutrition. Foods and food supply
Thiobarbituric acid
mung bean
food and beverages
ready‐to‐use therapeutic food
medicine.disease
chemistry.chemical_compound
chemistry
Therapeutic food
chickpea
medicine
Ready to use
peanut
TX341-641
Peroxide value
Food science
Sugar
Original Research
Food Science
Mathematics
Subjects
Details
- ISSN :
- 20487177
- Volume :
- 9
- Database :
- OpenAIRE
- Journal :
- Food Science & Nutrition
- Accession number :
- edsair.doi.dedup.....a80b90b9db7c8a94670ffdf21d7d6634