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Development of Ready-to-Use Therapeutic Food (RUTF) Using Locally -

Available Protein Sources from Milk, Legumes, or Fish

Conference Paper · January 2023

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 Malaysian Journal of Medicine and Health Sciences Vol.19 Supp 1, Jan 2023 (eISSN 2636-9346)

EXTENDED ABSTRACT

Development of Ready-to-Use Therapeutic Food (RUTF) Using

Locally - Available Protein Sources from Milk, Legumes, or Fish
Rimbawan Rimbawan1, Zuraidah Nasution1, Puspo Edi Giriwono2,3, Kharisma Tamimi4, Khaerul Fadly4,
Astrid Noviana4
1
Department of Community Nutrition, Faculty of Human Ecology, IPB University, 16680 Bogor, Indonesia
2
Department of Food Science and Technology, Faculty of Agricultural Technology, IPB University, 16680 Bogor, Indonesia
3
South-East Asia Food and Agricultural Science and Technology (SEAFAST) Center, IPB University, 16680 Bogor, Indonesia
4
Postgraduate in Nutrition Science, Department of Community Nutrition, Faculty of Human Ecology, IPB University, 16680
Bogor, Indonesia

Corresponding author’s email: rimbawan@apps.ipb.ac.id

SUMMARY

Alternative Ready-to-use therapeutic food (RUTF) could be developed using locally available protein sources. This
study aimed to formulate RUTF comparable with standard specifications and suitable for Indonesia. Milk, legumes,
or fish were added to provide the formulas with minimum protein content of 10% from total energy. Samples were
analysed for sensory acceptance and nutritional compositions. Milk-based RUTF was the most preferred, and the
Fish-based RUTF was the least-preferred formula. All RUTFs had slightly higher energy contents with lysine as a lim-
iting amino acid. The addition of vitamin and mineral premix is recommended due to the tendency of lower vitamin
and mineral contents below the specifications.

Keywords: Alternative RUTF, Local protein source, Severe acute malnutrition

INTRODUCTION Table I: Ingredients composition on RUTF formulas

Ingredients composition on RUTF formulas
RUTF
Ready-to-use therapeutic food (RUTF) is a lipid-based F2 F4 F7 F8 F10 F11

product used as a home-based intervention for managing Maize (%) 0.00 5.00 7.86 7.86 0.00 5.00
severely acute malnourishment in under-five children Soybean (%) 0.00 0.00 0.00 0.00 17.50 18.00
with no clinical complication (1). The peanut and milk- Mung bean (%) 0.00 0.00 0.00 0.00 5.00 5.00
based paste combination is the most used RUTF, called Coconut oil (%) 20.00 21.30 0.00 27.30 28.80 0.00
standard RUTF. Several studies developed alternative Palm oil (%) 0.00 0.00 27.00 0.00 0.00 28.00
RUTF using locally available ingredients such as fish, Milk powder (%) 21.50 32.60 0.00 0.00 0.00 0.00
soybean, sorghum, maize, and mung bean. However, Catfish flour (%) 0.00 0.00 13.93 13.63 0.00 0.00
until now, in Indonesia, RUTF is still imported (2,3). The Other ingredients
58.50 41.10 51.21 51.21 48.70 44.00
alternative RUTF demonstrated no inferior recovery- (%)
F2: Milk-based non-maize; F4: Milk-based with 5% maize; F7: Fish-based with coconut oil;
related outcomes compared to standard RUTF (2). This F8: Fish-based with palm oil; F10: Legume-based with coconut oil; F11: Legume-based with
study aimed to formulate RUTF that is more locally palm oil; Other ingredients: rice flour, peanut, and sugar

suitable in Indonesia without compromising the criteria

for a RUTF recommendation.
MATERIALS AND METHODS
The ingredients were combined into three groups (milk-
based, fish-based, and legumes-based RUTF) using linear
programming to optimize the nutritional composition
constraints and achieve the RUTF specifications (1).
Rice, maize, soybean, and mung bean were boiled and
dried at 105°C, then milled into flour and mixed with
other ingredients, with compositions shown in Table I,
until paste-like consistency was achieved.
The samples were analysed for sensory acceptance
by semi-trained panellists using 7-scale hedonic
scores (1=dislike extremely, 7=like extremely). The
selected formulas were analysed for the moisture and
ash contents (gravimetric method), protein content
(Kjeldahl method), fat content (Soxhlet method), dietary
fibre (gravimetric enzymatic method), carbohydrate
(by difference), mineral content (inductively coupled
plasma-optical emission spectrometry method), fatty
acids profile (gas chromatography method), and amino
acids profile (high-performance liquid chromatography,
liquid chromatography, and ultra-performance liquid

Proceedings of the 2nd IPB International Conference on Nutrition and Food 2022 149
Malaysian Journal of Medicine and Health Sciences Vol.19 Supp 1, Jan 2023 (eISSN 2636-9346)

chromatography methods). Data were processed by sufficient protein and omega-3 fatty acid contents.
One-way ANOVA and the significant results (p<0.05) The lower micronutrient contents in this study were
were subjected to post-hoc Duncan analysis. inconsistent with (2), which suggested that vitamin and
mineral premix should be used in the RUTF formulation
RESULTS AND DISCUSSION to achieve all of the micronutrient specifications.

A total of 6 formulas were selected after initial sensory
evaluation from 12 formulas (data were not published).
Table II shows that the fish-based formulas tended to have
the lowest acceptance of each organoleptic attribute due
to the highly pronounced fishy flavour, while the Milk-
based formula (F2) was the most preferred. A similar
result was found in a study using fish ingredients on the
RUTF (3). Thus, the following fish-based formulation
should involve the pre-treatment process or additional
ingredients that can minimize the fishy flavour of the
product.
Lysine was found as a limiting amino acid among all
formulas due to the quite high (>20%) use of rice flour
(4). Thus, the amount of protein sources (milk and
soybean) should be increased, and the amount of peanut
and rice should be reduced so that they do not exceed
the maximum protein content but could achieve the
optimum amino acids score. Combining fish with soy
could result in better amino acids score and nutritional
composition in the fish-based formula.
CONCLUSION

Based on the results above, F2, F8, and F11 were selected The milk-based RUTF was the most accepted formula
for nutritional composition analysis (Table III). All regarding organoleptic characteristics compared to
formulas had higher dietary fibre and total energy. Milk- legume-based and fish-based formulas. Improvement
based RUTF had adequate fat, selenium, and omega-6, of the methods, premix, and ingredients composition
while fish-based RUTF contained higher macronutrients is needed to optimize the amino acid and fatty acid
but complied with the specifications of the selenium composition and better nutrient composition to
and omega-6 fatty acids. Legume-based RUTF provided compromise the RUTF specification.
Table II: Sensory acceptance scores of RUTF paste products
ACKNOWLEDGEMENT
Sensory acceptance scores
RUTF Overall
Colour Aroma Texture Taste
Acceptance The authors would like to express their gratitude to
F2 5.56±1.05 a 5.09±1.30a 5.06±1.50 a 5.81±1.26 a 5.81±0.10a Global Alliance for Improved Nutrition (GAIN) and
F4 5.50±1.11a 4.91±1.51a 4.25±1.70 b 5.31±1.61a 5.03±1.51b Indonesian Ministry of Health that supported this study.
F7 3.88±1.24b 4.88±1.29 a 4.53±1.24ab 3.44±1.48c 3.69±1.33d

F8 4.03±1.33b 4.81±1.51 a 4.41±1.48b 3.66±1.79bc 4.00±1.44 cd

REFERENCES
F10 4.97±1.23a 4.97±1.33 a 4.56±1.41ab 4.28±1.61b 4.53±1.27bc
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