Open AccessDevelopment and storage stability of chickpea, mung bean, and peanut‐based ready‐to‐use therapeutic food to tackle protein‐energy malnutrition
Author(s) -
Javed Faiqa,
Jabeen Sidra,
Sharif Mian Kamran,
Pasha Imran,
Riaz Ayesha,
Manzoor Muhammad Faisal,
Sahar Amna,
Karrar Emad,
Aadil Rana Muhammad
Publication year - 2021
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.2479
Subject(s) - mung bean , thiobarbituric acid , sugar , food science , biology , biochemistry , oxidative stress , lipid peroxidation
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 (A w ), peroxide value, and thiobarbituric acid (TBA) value. All the parameters showed significant ( p < .05) differences among peanut, chickpea, and mung bean‐based RUTF except water activity. The storage days and interaction between treatments and storage days also showed a significant ( p < .05) effect on water activity, total plate count, mold count, peroxide value, and TBA of RUTF formulations. The present study revealed that the peanut, chickpea, and mung bean can be used in the formulation of RUTF due to their shelf stability and help to mitigate the PEM in Pakistan.