Publication: Development and acceptability testing of ready-to-use supplementary food made from locally available food ingredients in Bangladesh
Issued Date
2014-06-27
Resource Type
ISSN
14712431
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2-s2.0-84902904218
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Mahidol University
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SCOPUS
Bibliographic Citation
BMC Pediatrics. Vol.14, No.1 (2014)
Suggested Citation
Tahmeed Ahmed, Nuzhat Choudhury, M. I. Hossain, Nattapol Tangsuphoom, M. M. Islam, Saskia de Pee, Georg Steiger, Rachel Fuli, Shafiqul A.M. Sarker, Monira Parveen, Keith P. West, Parul Christian Development and acceptability testing of ready-to-use supplementary food made from locally available food ingredients in Bangladesh. BMC Pediatrics. Vol.14, No.1 (2014). doi:10.1186/1471-2431-14-164 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/34233
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Title
Development and acceptability testing of ready-to-use supplementary food made from locally available food ingredients in Bangladesh
Abstract
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. © 2014 Ahmed et al.; licensee BioMed Central Ltd.