Determination of proximate, mineral, phytochemical composition and physicochemical properties of a Zimbabwean ready-to-use supplementary food

Abstract

High double burden malnutrition led to the development of the local Ready to-Use-Supplementary Food. The objective of this study was toanalysea localReady to-Use-Supplementary Food (lRUSF) developed using marginalised local nutrient dense plant ingredients and todetermine its nutrition, quality, and safety. The product was produced from baobab powder, peanut butter, sorghum, soy powder, sugar, and soybean oil. Proximate and physicochemical analysis was carried out according to the Association of Official Analytical Chemists with modifications. The lRUSFmethanolic extracts were used for preliminary phytochemical screening. The local Ready- to-Use Supplementary Food had 2.4% moisture, 514.92 kcal energy, 15.50% protein, 31.17% fat, 44.70% carbohydrates, 2,20% crude fibre, and 3.08% ash. Minerals were Cadmium<0.01ug/g, calcium<0.01ug/g, copper<0.01ug/g, iron 85.20ug/g, potassium7769.25ug/g, manganese 23.42ug/g, sodium84.50ug/g, zinc40.62ug/grespectively. Heavy metals were cobalt<0.01ug/g, Lead<0.01ug/g, nickel <0.01ug/g, and aluminium<0.01ug/g. The lRUSF solution had very high reducing sugars, high amino acids, moderate phenols and flavonoids, and low saponins, resins, cardiac-sugars, phenols, tannins, and anthraquinones. Carbohydrates were very high while amino acids and proteins were high. Flavonoids and phenols were moderate while alkaloids, cardiac glycosides, resins, tannins,saponins, terpenoids, and steroids were low. Phenolic content was 51.51mg/100g whileascorbic acid was 62 .19mg /100g, Acid value was 0.089 mgKOH/g, peroxidevalue was 0.089 meq/1000 g, and pH was 4.04. Detected fatty acids were linoleic acid, Oleic acid, andpalmitoleic acid respectively. Aflatoxins were not detected. Proximate analysis showed that the Ready-to-Use Supplementary Food had adequate recommended nutrients for recovery from moderate acute malnutrition, severe acute malnutrition, and non-communicable diseases. Local ingredients weresuccessfully used to manufacture nutritious and safe functional food that metinternational standards.