ANTINUTRIENTS AND SENSORY PROFILE OF A FORMULATED PLANT-BASED READY-TO-USE SUPPLEMETARY FOOD (RUSF) COOKIES TO ADDRESS NUTRIENT DEFICIENCIES IN MODERATE ACUTE MALNUTRITION (MAM), CONVALESCENCE AND GENERAL HEALTH MAINTENANCE

Abstract

Antinutritional factors in plant-based therapeutic foods can significantly impact mineral bioavailability and sensory properties, potentially compromising nutritional efficacy and consumer acceptance. This study evaluated the antinutrient content and sensory acceptability of a novel plant-based RUSF cookie among healthy, convalescent, and moderately malnourished Nigerian populations. Two experimental formulations (FPP A and FPP B) were analyzed for phytate, tannins, and oxalates using standardized chemical methods. Sensory evaluation was conducted with 70 participants across three groups using a 9-point hedonic scale. Statistical analysis employed ANOVA and t-tests with significance at p<0.05. Antinutrient levels were exceptionally low across all formulations: phytate (0.02-0.03 g/100g), tannins (0.01-0.02 g/100g), and oxalates (0.02-0.03 g/100g), significantly below RUSF standards. Phytate:mineral molar ratios indicated high mineral bioavailability (phytate:iron 0.8; phytate:zinc 4.2). Despite favorable antinutrient profile, the commercial control was significantly preferred (p<0.05), likely attributable to its high sugar content and resultant sweetness. The novel plant-based RUSF demonstrates excellent mineral bioavailability potential due to minimal antinutrient content. However, sensory optimization is needed to enhance consumer acceptance while maintaining nutritional quality.