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

dc.contributor.authorFetriyuna, Fetriyuna
dc.contributor.authorPurwestri, Ratna Chrismiari
dc.contributor.authorSusandy, May
dc.contributor.authorKöhler, Realm
dc.contributor.authorJati, Ignasius Radix A. P.
dc.contributor.authorWirawan, Nia Novita
dc.contributor.authorBiesalski, Hans-Konrad
dc.date.accessioned2024-11-06T10:17:31Z
dc.date.available2024-11-06T10:17:31Z
dc.date.issued2021de
dc.description.abstractUndernourishment 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.en
dc.identifier.swb1780855222
dc.identifier.urihttps://hohpublica.uni-hohenheim.de/handle/123456789/16862
dc.identifier.urihttps://doi.org/10.3390/foods10123013
dc.language.isoengde
dc.rights.licensecc_byde
dc.source2304-8158de
dc.sourceFoods; Vol. 10, No. 12 (2021) 3013de
dc.subjectReady-to-use supplementary food
dc.subjectUndernutrition
dc.subjectChildren under five
dc.subjectLocal food resources
dc.subjectModerate acute malnutrition
dc.subject.ddc630
dc.titleComposite 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 childrenen
dc.type.diniArticle
dcterms.bibliographicCitationFoods, 10 (2021), 12, 3013. https://doi.org/10.3390/foods10123013. ISSN: 2304-8158
dcterms.bibliographicCitation.issn2304-8158
dcterms.bibliographicCitation.issue12
dcterms.bibliographicCitation.journaltitleFoods
dcterms.bibliographicCitation.volume10
local.export.bibtex@article{Fetriyuna2021, url = {https://hohpublica.uni-hohenheim.de/handle/123456789/16862}, doi = {10.3390/foods10123013}, author = {Fetriyuna, Fetriyuna and Purwestri, Ratna Chrismiari and Susandy, May et al.}, title = {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}, journal = {Foods}, year = {2021}, }
local.export.bibtexAuthorFetriyuna, Fetriyuna and Purwestri, Ratna Chrismiari and Susandy, May et al.
local.export.bibtexKeyFetriyuna2021
local.export.bibtexType@article
local.title.fullComposite 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

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