Insect and Pulse-Based Ready-to-Use Therapeutic Food as an Alternative to Standard Milk-and Peanut Paste-Based Formulation for Treating Childhood Malnutrition
- Publié
- Serveur de preprints
- Preprints.org
- DOI
- 10.20944/preprints202509.1489.v1
Background: Severe acute malnutrition (SAM) remains a critical challenge affecting over 13 million children globally, particularly in low- and middle-income countries. Ready-to-use therapeutic foods (RUTFs) have revolutionized the treatment of SAM; however, conventional peanut-based formulations are limited by high cost, allergenic potential, and dependency on imported raw materials. This study investigated developing and evaluating two novel RUTFs formulated from locally available and nutrient-rich ingredients, African palm weevil larvae and pulses (Bambara nut and Nigerian brown beans). Methods: Two lipid-based RUTF formulations were prepared: Sample A (Grub–Brown Beans-Based) and Sample B (Grub–Bambara Nut-Based), following WHO guidelines for local RUTF production, while standard peanut-based RUTF (Sample C) served as control. Proximate, mineral and vitamin A content were determined using standard analytical methods. Sensory evaluation was conducted with 30 semi-trained panellists using discriminatory, descriptive, and 9-point hedonic scale tests. Data was analysed using SPSS version 27, applying one-way ANOVA and independent t-tests with significance set at P < 0.05. Results: The control (Sample C) had significantly higher protein (13.91±0.09 g), fat (33.38±0.55 g), and energy (536.22±6.06 kcal) compared to the test formulations (P<0.05). However, Samples A and B showed higher carbohydrate and vitamin A content. Sample B also recorded higher magnesium (231.83±5.53 mg) and appreciable ash and fibre content. There was no significant difference in taste and overall acceptability across samples. Sample B was rated highly for texture, appearance, and residual effects. Conclusion: Grub- and pulse-based RUTFs offer nutritionally adequate and culturally acceptable alternatives to standard peanut-based formulations. The use of affordable, locally sourced ingredients makes them suitable for scalable implementation in resource-constrained settings. This innovation supports Sustainable Development Goal 2: Zero Hunger, by contributing to locally driven, sustainable solutions for managing severe acute malnutrition.