Formulation, nutritional characterization and toxicological safety of a ready-to-use therapeutic food based on peanut, sesame, amaranth seeds and spinach

Abstract

Severe acute malnutrition remains a major public health concern in the Democratic Republic of the Congo. Dependence on imported ready-to-use therapeutic foods (RUTFs) raises concerns regarding accessibility, cost and availability. Valorization of locally available food resources may provide an appropriate alternative for the development of context-specific therapeutic foods. Objective: To formulate and characterize a RUTF based on peanut, sesame, amaranth seeds and spinach, and to assess its nutritional quality and toxicological safety. A comparative experimental study was conducted at the Food Biochemistry and Technology Laboratory of CREN-K. Five formulations (F1–F5), prepared in three independent batches, were evaluated. Proximate composition, energy value, essential amino acids and major minerals were determined. Phytates, oxalates, tannins, hydrogen cyanide (HCN) and aflatoxins were also assessed. Aflatoxin stability was evaluated after six months of storage. Sensory acceptability and the Predictive Index of Nutritional Effectiveness (PINE) were assessed as complementary parameters. Energy density ranged from 524 to 548 kcal/100 g, protein content from 13.6 to 15.8 g/100 g and fat content from 28.2 to 34.6 g/100 g. F4 showed the best nutritional performance, with 548 kcal/100 g, 15.8 g protein and a PINE of 1.000. F5 showed the highest sensory acceptability score (24.65/30; p<0.001). Antinutritional factors were low, while aflatoxin levels remained below 3 µg/kg after six months of storage. These findings demonstrate the feasibility of developing a locally produced RUTF with favorable nutritional and toxicological characteristics. Further studies on nutrient bioavailability, long-term stability and, particularly, clinical efficacy are required before therapeutic implementation.