OPTIMISING PLANT-BASED RUTF FORMULATIONS: FUNCTIONAL, MICROBIOLOGICAL AND NUTRITIONAL EVALUATION OF SESAME–FINGER MILLET–SOYBEAN BLENDS

Abstract

Severe acute malnutrition remains a major public health concern in sub-Saharan Africa, particularly in Nigeria, where diets are largely based on nutrient-poor starchy staples. This study evaluated the functional, microbiological, and nutritional properties of plant-based ready-to-use therapeutic food (RUTF) formulations developed from locally available finger millet, soybean, and sesame seed blends. Composite flours were processed into baked products and analyzed using standard methods. Increasing soybean and sesame content improved water absorption capacity, bulk density, and emulsion capacity, while oil absorption capacity decreased. All formulations met acceptable microbiological safety limits. Protein, fat, and ash contents increased with higher legume and oilseed inclusion, whereas carbohydrate content and energy density decreased. Energy values ranged from 372–375 kcal/100 g, below recommended RUTF standards. Most essential amino acids were adequate, with lysine identified as the limiting amino acid. The formulations show potential as affordable plant-based RUTFs but require further improvement to meet energy and lysine requirements.