Composite Flour from Indonesian Local Food Resources to Develop Cereal/Tuber Nut/Bean-Based Ready-to-Use Supplementary Foods for Prevention and Rehabilitation of Moderate Acute Malnutrition in Children.

Fetriyuna Fetriyuna,Realm Köhler,Ignasius Radix A P Jati,Nia Novita Wirawan,Hans-Konrad Biesalski,May Susandy,Ratna Chrismiari Purwestri

doi:10.3390/foods10123013

Abstract

Undernourishment is a threat to human health. The prevalence of undernourishment remains alarming, especially among children under five years old in many countries, including Indonesia. Nowadays, the handling of undernourishment has shifted to treatment outside the hospital, utilizing local nutrient-rich foods. At the national level, the utilization of local food resources is a part of the promotion of dietary diversification and the bioeconomy. Ready-to-use supplementary food (RUSF) refers to supplementary foods aimed at improving the nutrition of moderate acute malnutrition (MAM) children under five years old. RUSF biscuit recipes were made using local food resources available in Banten province, Indonesia. To optimize the nutritional profile of the developed RUSF, taro/talas banten were mixed with ground-nut/peanut (Arachis hypogaea L.) and mungbean (Vigna radiata) as protein and lipid sources and red rice (Oryza longistaminata) and maize (Zea mays) as carbohydrate sources, and enriched by the local banana Nangka (Musa textilia). Two formulations were selected for the pilot testing, namely the taro-peanut and taro-peanut/mungbean RUSF biscuits, made from taro Banten, cereal, peanut and/or mungbean, and local banana. The RUSF biscuit showed promising results, presenting a high level of acceptance and a macronutrient composition that meets the standards for MAM children. However, the RUSF biscuits should be fortified with micronutrient premix to fulfill the dietary requirement for the MAM children. The results of this study provide further development opportunities.

Highlights

Maize had the highest pro-vitamin A lutein and zeaxanthin content, while taro had high α- and β-carotene, as well as vitamin B
The results showed that the two presented recipes of ready-to-use supplementary food (RUSF) biscuits are still below the international recommendation for the prevention and rehabilitation of moderate acute malnutrition (MAM) children
Our study indicated that all RUSF biscuit recipes made from the local resources were acceptable in terms of physical properties, color, taste, and dimension

Summary

Introduction

Indonesia has numerous local food resources, including several tubers, cereals, beans, fruits, and vegetables. Due to the lack of information on their potential uses, nutrient content, and the stigma of being inferior foods, some of these local food resources are underutilized. Many underutilized foods are gaining popularity because they have nutritionally rich compounds, which can be used to combat malnutrition and food and nutrition insecurity in the country [1,2]. Indonesia experiences a high prevalence of undernutrition. Based on a report by the Basic Health Survey [3,4], the proportion of stunting, indicated by the height-for-age Z-score (HAZ) less than or equal to

Methods

Results

Discussion

Conclusion