Development of ready to use therapeutic food for the treatment of malnutrition
Purpose/Objectives: The reliance of poor, developing nation with severe and acute malnutrition conditions on imported processed foods is a concern. There is a need to develop a different product, that is non-peanut and non-dairy based for the treatment of malnutrition. The purpose of this invention...
| Main Authors: | , , , , |
|---|---|
| Format: | Conference or Workshop Item |
| Language: | English English |
| Published: |
2018
|
| Subjects: | |
| Online Access: | http://irep.iium.edu.my/70363/ http://irep.iium.edu.my/70363/ http://irep.iium.edu.my/70363/1/IMAM%2020%20TH%20SCIENTIFIC%20CONFERENCE_Munira%202018.pdf http://irep.iium.edu.my/70363/9/70363_Development%20of%20Ready%20to%20Use.pdf |
| Summary: | Purpose/Objectives: The reliance of poor, developing nation with severe and acute malnutrition conditions on imported processed foods is a concern. There is a need to develop a different product, that is non-peanut and non-dairy based for the treatment of malnutrition. The purpose of this invention is to break the patent and monopoly issues and to encourage local innovation and production, as well as to spur economic growth and activities in sustainable ecosystem to protect and improve lives and environment.
This work is aimed at reinventing and changing the paradigm of the economic model in humanitarian aid and its chain supply by integration of research institute and social entrepreneurship that focus on holistic development of the community.
Methods:
1. Raw Moringa Olifera sample preparation using freeze drying technique and optimization of storage condition.
2. Optimization of ingredients used in the preparation of RUTF: cocoa, milk, Moringa Olifera powder, distilled water and konjac glucomannan.
3. We conducted Proximat Analysis to measure Moringa Olifera nutritional content and its possibility to replace protein from milk and peanut.
Results:
1. The raw Moringa Olifera leaves contain 36% protein while the control samples with 5 and 50 g, and 10 and 25 g, Moringa Olifera and milk respectively contain 5.6 and 6.7% compared to the sample with 1 g of Moringa and no milk with 3.4% protein.
2. The use of glucomannan helped to maintain gelation of the mixture without the need of refrigerator and can be stored in dry and room temperature. Glucomannan provides fibre and nutritional needs for healthy digestion.
Conclusion: We successfully developed a simple and easy procedure and preparation for RUTF which is free from peanut and dairy products using Moringa Olifera and glucomannan. |
|---|