![]() ![]() Another advantage of this solid formula is that it can be used at home without nutritional or medical supervision. This new formula has been successfully tested in Senegal with a reported weight gain significantly higher than that of F-100 (Diop et al., 2003). ![]() ![]() ![]() The product is made up of 30% peanut butter, 20% skim milk, 28% sugars, 20% vegetable oil, and 2% vitamin and mineral supplement. For more convenience, F-100 formula has been replaced by a solid formula made of peanut butter and skim milk. They can be used only in recovery centres with strict nutritional and medical supervision to control the quality of the formula as to prevent microbial contamination that may harm the children (Briend, 2003). F-75 and F-100 have, however, some limitations. The F-75 and the F-100 formulas have been tested in many areas in Senegal and around the world and their efficacy in promoting weight gain has been proven. Iron supplementation is, therefore, only recommended after the children have recovered from severe nutritional deficiency. WHO-recommended formulas do not contain iron because severely undernourished children are known to have an excess of iron, which leads to a higher rate of death in this group (Ramdath & Golden, 1989). It is important to note that these *Correspondent: Fax: +3 e-mail: After the initial recovery using F-75, F-100 is administrated for promotion of weight gain (Briend, 2003). The F-75 is given to children at the beginning of nutritional recovery regimen to cover their basic needs in protein and energy. The F-75 differs from F-100 in that it contains dextrin maltose and cooked rice or corn flour. The F-75 and F-100 consists of dried-skim milk, sugar, oil, as well as vitamins, and mineral supplements. Internationally, the World Health Organization (WHO) has recommended the F-75 and F-100 (fortified-high-energy milk containing 75 or 100 Kcal, respectively) formula for the treatment of severely malnourished children. The most common form of malnutrition encountered in African countries is severe malnutrition (PEM), which is attributed to the lack of protein rich foods such as meat and dairy products, and the low buying power of people. The incidence of stunting in some African countries is very high among children, reaching 50% in some areas (Enwonwo et al., 2004). Malnutrition represents the direct cause of about 300 000 child deaths per year in developing countries (Black et al., 2003 Muller et al., 2003). Infant formula, malnutrition, nutritional composition, nutritional recovery, peanut milk. However, few of the vitamins and minerals in PBIF-75 will require further adjustment to fully meet WHO’s requirements of a recovery formula for undernourished infants. PBIF-75 was nearly identical to WHO F-75 in terms of amino acid profile, most vitamins and minerals, proximate composition, caloric value, and physicochemical characteristics such as water activity and colour. Spray-dried peanut milk yield was 15–18% with a protein content of 30–45%, depending on the extraction pH and temperature. Physical properties, approximate composition, minerals, vitamins and amino acid composition, and caloric value of PBIF-75 were evaluated and compared to those of soya-based infant formula (SBIF) and World Health Organization (WHO) F-75. Peanut-based infant formulas (PBIF-75) was developed using spray-dried peanut milk and a premix of vitamins and minerals. The effects of extraction pH and temperature on the yield and protein content of spray-dried peanut milk were evaluated. Original article Development of a fortified peanut-based infant formula for recovery of severely malnourished children Nimsate Kane,1 Mohamed Ahmedna2* & Jianmei Yu2 1 Institut de Technologie Alimentaire, Route des Pe´res Maristes - Dakar Hann, Senegal 2 Food and Nutritional Sciences, North Carolina A&T State University, 1601 East Market Street, Greensboro, Greensboro, NC 27410, USA (Received 3 December 2009 Accepted in revised form 4 June 2010)Ī peanut milk-based infant formula was developed from peanuts. International Journal of Food Science and Technology 2010, 45, 1965–1972 ![]()
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