*Corresponding Author: EGNON V KOUAKOU, Nutrition and Pharmacology Laboratory, UFR Biosciences, Felix Houphouet-Boigny, University (UFHB), Abidjan, Côte d'Ivoire.

Received: August 30, 2022; Published: October 17, 2022

Abstract

Ready-to-use therapeutic foods (RUTF) play a fundamental part in the protocol for the management of severe acute malnutrition in children aged 6 to 59 months. Their availability is therefore a major issue in the fight against infant morbidity and mortality in developing countries. In Côte d'Ivoire, frequent shortages of RUTF are observed in the majority of health structures with repercussions on the level of performance of nutritional programs. Faced with this situation, an Ivorian research team offered to compose food formulas based on local products. The objective is to develop formulas that meet the recommended nutritional and microbiological requirements in order to use them as substitutes for reference products. To this end, a nutritional formulation based on local food products was made using the linear programming technique and then produced using traditional methods. Nutritional and microbiological qualities were determined using standard laboratory methods. This work was carried out at the National Institute of Public Health and made it possible to obtain a corn and cowpea-based formula that meets the nutritional and microbiological requirements recommended for malnourished children. It could be used in the management of cases of severe acute malnutrition without complications. They must be subjected to the clinical trial processes in force in order to use them with complete peace of mind.

Keywords: Therapeutic Food; Severe Acute Malnutrition; Local Product

References

1. “Inventory of definitions commonly used for prevention, diagnosis and treatment of undernutrition”. Département Scientifique et Technique, ACF – France. International (2011a).
2. “L'essentiel des clés pour comprendre la nutrition-santé et le positioningnement d'ACF. Département Scientifique et Technique, Secteur Nutrition - Santé, ACF - International. International (2011b).
3. “Mettre fin à la malnutrition d’ici à 2030. Faire de la deuxième conférence internationale sur la nutrition une étape décisive. ACF - International (2014).
4. Adjou ES., et al. “Investigations on the mycoflora and processing effects on the nutritional quality of peanut (Arachis hypogea Var. Ts 32-1)”. Journal of Microbiology, Biotechnology and Food Sciences 2.3 (2012): 1025-1039.
5. Ahmed T., et al. “Development and acceptability testing of ready-to-use supplementary food made from locally available food ingredients in Bangladesh”. BMC Pediatrics 164 (2014): 1.
6. Amegovu AK., et al. “Sensory acceptability of sorghum peanut blend (SPB) and corn soy blend plus by young chilfrenwith moderate Acute malnutrition in karamoja Uganda”. Journal of Food research 3 (2013): 17-26.
7. “Official Methods of Analysis of Association of Official Analytical Chemists. 17^th Edition, Gaithersburg, Maryland, USA”. Methods 925.10 (2000): 65.17, 974.24, 992.16.
8. Audu SS and Aremu MO. “Effect of processing on chemical composition of red kidney bean (Phaseolus vulgaris) flour”. Pakistan Journal of Nutrition 10.11 (2011): 1069-1075.
9. Brixi G. “Innovative optimization of ready to use food for treatment of acute malnutrition”. Maternal and Child Nutrition e12599 (2018): 1-9.
10. Brou K., et al. “Effects of processing method and blend on some physicochemical properties and digestibility of flours made from selected cereals and legumes”. International Journal of Biological and Chemical Sciences 5 (2009): 1151-1211.
11. “Programme mixte FAO/OMS sur les normes alimentaires”. Comité du codex sur la nutrition et les aliments diététiques ou de régime. Document de travail sur une norme pour les aliments prêts à l'emploi. Trente-sixième session. Bali, Indonésie 24-28. CX/NFSDU 14/36/2 Add (2014): 1.
12. “Programme mixte FAO/OMS sur les normes alimentaires”. Comité du codex sur la nutrition et les aliments diététiques ou de régime. Avant-projet de ligne directrice pour les aliments thérapeutiques prêts à l'emploi (RUTF). Trente-huitième session. Hambourg, Allemagne 5-9 (2016).
13. Callaghan-Gillespie M and Mui M. “Useful Tools for Food Aid: Linear Programming and Protein Quality Tools”. Food and Nutrition Bulletin S2 (2018): S80-S88.
14. Collins S., et al. “Management of severe acute malnutrition in children”. Lancet 368 (9551): 1992-2000.
15. Dibari F. “Design and pre-testing of lipid-based, ready-to-use foods for the prevention and treatment of malnutrition in low-resource settings”. Doctoral thesis Institute of Global Health, University of College London, England (2015): 353.
16. Duclercq MP. “Production des aliments prêts à l’emploi (APE) : un aperçu des étapes de leur production « locale » et des défis à relever”. Dossier technique du Forum PCMA (2014).
17. “Individual food intake survey methods”. Keynote paper, National Institute of Food and Nutrition Research, Rome (2003).
18. FAO/INFOODS. “Directives FAO/INFOODS relatives à la vérification des données sur la composition des aliments avant la publication d'une table/base de données utilisateur-Version 1.0. FAO, Rome (2015b).
19. Ikujenlola AV. “Quality and in vivo assessment of precooked weaning food from quality protein maize, soybean and cashew nut flour blends”. Croatian Journal of Food Technology, Biotecnology and Nutrition 1-2 (2016): 49-57.
20. Kosoko SB., et al. “Comparative Quality Evaluation of Roasted Cashew Nut Kernel: Effect of Roasting Methods”. Advance Journal of Food Science and Technology 12 (2014): 1362-1371.
21. Michaelsen KM and Clausen T. “Inadequate supplies of potassium and magnesium in relief food - Implications and countermeasures”. Lancet 2 (2009): 1421-1423.
22. Nieman DC., et al. “Nutrition”. WmC. Brown, Dbugye, USA (1992): 237-312.
23. “Recommended Dietary Allowances. 10^th Edition”., Washington DC, National Academy Press, 24 (1989).
24. “Note technique : Suppléments alimentaires pour la prise en charge de la malnutrition aiguë aigue chez les nourrissons et les enfants âgés de 6 à 59 mois” (2012).
25. Ponka R., et al. “Composition nutritionnelle de quelques farines infantiles artisanales du Cameroun”. International Journal of Innovation and Applied Studies 2 (2016): 280-292.
26. Ryan KN., et al. “A comprehensive linear programming tool to optimize formulations of ready-to-use therapeutic foods: an application to Ethiopia”. The American Journal of Clinical Nutrition 100 (2014): 1551-1558.
27. Santini A., et al. “State of the art of Ready-to-Use Therapeutic Food: A tool for nutraceuticals addition to foodstuff”. Food Chemistry 140 (2013): 843-849.
28. Tarhouni A., et al. “Mise au point d'un procédé intégré de valorisation des coproduits de la sardinelle aquadocs” (2015).
29. USDA (United States Department of Agriculture), 2013. “National School Lunch Program Fact Sheet”. Food and Nutrition Service of the United States Department of Agriculture (2015).
30. “Technical Specifications for-Ready-to-Use Supplementary Food-RUSF”. WFP, Specification reference: MIXRSF000 (2016).
31. FAO/IFAD/UNICEF/WFP/WHO. “The State of Food Insecurity in the World 2017. Building resilience for peace and food security”. Rome (2017).

Citation

Citation: EGNON V KOUAKOU., et al. “Development of Food Formulation Based on Local Products for Children Suffering from Severe Acute Malnutrition without Complications at the National Institute of Public Health ABIDJAN". Acta Scientific Nutritional Health 6.11 (2022): 61-66.

Copyright

Copyright: © 2022 EGNON V KOUAKOU., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.