Development and acceptability testing of ready-to-use supplementary food made from locally available food ingredients in Bangladesh

BMC Pediatrics

Parul Christian⁷  Keith P West⁷  Monira Parveen³  Shafiqul A M Sarker⁶  Rachel Fuli³  Georg Steiger⁵  Saskia de Pee¹  M Munirul Islam⁶  Nattapol Tangsuphoom⁴  M Iqbal Hossain²  Nuzhat Choudhury⁶  Tahmeed Ahmed² 

[1] World Food Programme, Via Cesare Giulio Viola 68/70, Rome 00148, Italy;James P. Grant School of Public Health, BRAC University, Dhaka, Bangladesh;World Food Programme, E/8A Rokeya Sharani, Agargaon, Sher-e-Bangla Nagar Dhaka-1207, Bangladesh;Food Science Unit, Institute of Nutrition, Mahidol University, Nakhon Pathom 73170, Thailand;DSM Nutritional Products Ltd, 4303 Kaiseraugst, Switzerland;Centre for Nutrition and Food Security, icddr,b, 68 Shaheed Tajuddin Ahmed Sarani, Mohakhali, Dhaka 1212, Bangladesh;Center for Human Nutrition, Department of International Health, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD 21205, USA

关键词: Acceptability;    Development;    Local food ingredients;    Ready-to-use supplementary food (RUSF);   

Others  :  1138672
DOI  :  10.1186/1471-2431-14-164

 received in 2014-01-26, accepted in 2014-06-19,  发布年份 2014

【 摘 要 】

Background

Inadequate energy and micronutrient intake during childhood is a major public health problem in developing countries. Ready-to-use supplementary food (RUSF) made of locally available food ingredients can improve micronutrient status and growth of children. The objective of this study was to develop RUSF using locally available food ingredients and test their acceptability.

Methods

A checklist was prepared of food ingredients available and commonly consumed in Bangladesh that have the potential of being used for preparing RUSF. Linear programming was used to determine possible combinations of ingredients and micronutrient premix. To test the acceptability of the RUSF compared to Pushti packet (a cereal based food-supplement) in terms of amount taken by children, a clinical trial was conducted among 90 children aged 6–18 months in a slum of Dhaka city. The mothers were also asked to rate the color, flavor, mouth-feel, and overall liking of the RUSF by using a 7-point Hedonic Scale (1 = dislike extremely, 7 = like extremely).

Results

Two RUSFs were developed, one based on rice-lentil and the other on chickpea. The total energy obtained from 50 g of rice-lentil, chickpea-based RUSF and Pushti packet were 264, 267 and 188 kcal respectively. Children were offered 50 g of RUSF and they consumed (mean ± SD) 23.8 ± 14 g rice-lentil RUSF, 28.4 ± 15 g chickpea based RUSF. Pushti packet was also offered 50 g but mothers were allowed to add water, and children consumed 17.1 ± 14 g. Mean feeding time for two RUSFs and Pushti packet was 20.9 minutes. Although the two RUSFs did not differ in the amount consumed, there was a significant difference in consumption between chickpea-based RUSF and Pushti packet (p = 0.012). Using the Hedonic Scale the two RUSFs were more liked by mothers compared to Pushti packet.

Conclusions

Recipes of RUSF were developed using locally available food ingredients. The study results suggest that rice-lentil and chickpea-based RUSF are well accepted by children.

Trial registration

ClinicalTrials.gov NCT01553877. Registered 24 January 2012.

【 授权许可】

   
2014 Ahmed et al.; licensee BioMed Central Ltd.

【 图 表 】

Figure 1.

Figure 2.

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