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Analysis of a mass produced dried ready-to-use therapeutic food ingredient


Journal of Nutritional Health & Food Engineering
S Feng, S Whitfield,T Ward, L Hamilton, C Nelson, M Hass

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Abstract

This report aims to compare quality and safety aspects of relevance to viable ready-to-use therapeutic food (RUTF) ingredients across three different cooking extrusion processes for a dried sweet potato and mealworm noodle. This noodle was created for use as an ingredient in a nutrient dense, high calorie, high protein, trail-mix like snack pack (MM) which contains roasted peanuts and dehydrated fruit in addition to the noodles. MM is intended as a treatment for moderately acute malnutrition (MAM) in disaster scenarios and regions with ongoing food shortages. Since RUTF products are typically made on an industrial scale in developed countries then shipped to places in need, the success of MM is heavily dependent upon the ability to effectively scale up production of the unique noodle formulation. In order to be viable, the product must be shelf-stable, safe, and meet or exceed nutrition guidelines for treating MAM.

Keywords

sweet potato, mealworm, tenebrio molitor, proximate analysis, twin-screw extruder, protein quality, amino acids, RUTF

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