EFFECT OF STORAGE ON PHYSICOCHEMICAL, ANTIOXIDANT AND SENSORY PROPERTIES OF WASTE-BASED READY-TO-USE THERAPEUTIC FOOD (RUTF) FORMULATED FROM INDIGENOUS SEED FLOURS FOR ACUTE MALNUTRITION MANAGEMENT

This study sought to formulate and assess a Ready-to-Use Therapeutic Food (RUTF) designed to address severe acute malnutrition (SAM) using RUTF made from the flours of waste seeds of pumpkins, watermelons, melons, soybeans and sunflowers. The research investigated the physicochemical and antioxidant properties of RUTF samples with different ratios of seed flour over 360 days of storage. Water activity, peroxide and acid values, total flavonoid content, and some sensory attributes were measured. The results demonstrated that higher amounts of pumpkin, watermelon, and melon seeds (T3) improved oxidative stability, reduced rancidity, and enhanced the antioxidant potential of the product. The findings support the feasibility of using nutrient-rich waste seed flours to produce cost-effective, shelf-stable in RUTF that addresses malnutrition in underprivileged regions.