Nutrient Composition, Sensory Qualities, and Acceptability of Locally Prepared Ready-To-Use Therapeutic Food in Northern Ghana's Hospital Settings

Abstract

Malnutrition is a significant life threat to children under 5 years of age, especially in disadvantaged regions where accesses to commercial therapeutic foods are limited. Local therapeutic foods, specifically Ready-to-Use Therapeutic Food (RUTF), have emerged as crucial interventions. This study delves into the nutrient composition, sensory qualities, and acceptability of hospital-based locally formulated RUTF in comparison to the WHO standard formulation, examining samples from two hospitals in the northern region of Ghana. The research was a cross-sectional study design, conducted within 3 months and involved 112 mothers/caregivers and their children. The locally prepared RUTF, demonstrated potential to meet the nutrient requirement of children under 5 years, particularly for SAM management. Microbial analysis indicated safe consumption levels, but discrepancies in nutrient composition arose due to ingredient variations and addition of specific minerals and vitamin. The local formulae compared to WHO standard RUTF, liquid therapeutic formulae, and human breast milk revealed both strengths and limitations in the local formulations. Chemical analysis of samples revealed energy and protein content of 530 kcal and 14 g per 100 g for Tamale Teaching Hospital (TTH), and King Medical Centre (KMC) recorded 570 kcal and 11 g per 100 g respectively. The mean and average acceptability of the samples indicate WHO standard RUTF performed better than the other two samples with an overall acceptability of (30.4) followed by TTH (27.0) and KMC was least liked with (23.0). The study highlights the need for stringent adherence to guidelines and local adaptations to ensure effective, culturally appropriate, and safe therapeutic formulae for malnourished children, and hence, emphasized the critical role of local solutions in global malnutrition management strategies.