Department of Food Science and Technology, The University of Georgia 1109 Experiment St., Griffin, Georgia, 30223-1797.
Food Sci Nutr. 2015 Mar;3(2):110-9. doi: 10.1002/fsn3.175. Epub 2015 Jan 21.
Malnutrition affects people of all ages in many countries in the developing world. One treatment for malnutrition is the intervention involving ready-to-use therapeutic foods (RUTFs). This study developed RUTFs for pregnant women in Mali using formulation computer software and largely local, plant-based ingredients. Mali has the world's second highest birth rate and infant mortality rate. Nutrient profiles of possible ingredients and their prices from 2004 to 2009 were entered into the software. Computer-selected ingredients included peanuts, cowpeas, and millet as well as rice or barley koji (sources of α-amylase and ingredients). Components of the six selected formulations were milled, hydrolyzed with koji α-amylase, and heated at 121°C for 15 min. The contents of protein, fat, ash, fiber, carbohydrates, amino acid, and energy of dehydrated products were determined and compared with software-predicted values. Actual and predicted values were comparable: the protein content was 1.45-2.04% higher, and ash content was 0.60-0.89% higher than the predicted values, while the fat content was 0.18-0.88% lower, the lysine content was 0.17-0.25% lower, and fiber content was 0.16% lower to 2.06% higher than the predicted values. The difference in actual and predicted energy levels were 14.8-22.2%. The amount of RUTF needed to meet the requirement of most limiting nutrients, lysine and energy, ranged from 2620 to 3002 g. The costs for producing the RUTFs were substantially lower than importing commercial RUTFs even with increased ingredient prices in Mali from 2004 to 2009.
在许多发展中国家，营养不良影响着各个年龄段的人。一种治疗营养不良的方法是使用即食治疗食品（RUTF）进行干预。本研究使用配方计算机软件和主要是当地的植物性成分，为马里的孕妇开发了 RUTF。马里的出生率和婴儿死亡率是世界第二高的。可能成分的营养成分概况及其 2004 年至 2009 年的价格被输入到软件中。计算机选择的成分包括花生、豇豆和小米，以及大米或大麦曲（α-淀粉酶和成分的来源）。选择的六种配方的成分被研磨、用曲α-淀粉酶水解，并在 121°C 下加热 15 分钟。测定脱水产品的蛋白质、脂肪、灰分、纤维、碳水化合物、氨基酸和能量含量，并与软件预测值进行比较。实际值和预测值是可比的：蛋白质含量高 1.45-2.04%，灰分含量高 0.60-0.89%，而脂肪含量低 0.18-0.88%，赖氨酸含量低 0.17-0.25%，纤维含量低 0.16%至高 2.06%，预测值。实际和预测能量水平的差异为 14.8-22.2%。要满足最限制营养素（赖氨酸和能量）的需求，需要的 RUTF 量范围为 2620 至 3002 克。即使考虑到 2004 年至 2009 年马里成分价格上涨，生产 RUTF 的成本仍大大低于进口商业 RUTF。
