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Ready-to-Use Supplementary-Food Biscuit Production with Low-Cost Ingredients for Malnourished Children in Sub-Saharan Africa

Summary

Researchers developed affordable, protein-rich biscuits using simple, locally available ingredients like eggs, peanuts, and beans to help fight malnutrition in children across Africa. These biscuits can be made cheaply without requiring complex processing and remain safe to eat for over a month when stored at room temperature. A small handful of these biscuits daily can provide a significant portion of a child’s protein needs, making them a practical solution for communities with limited resources.

Background

Child malnutrition remains a critical public health problem in sub-Saharan Africa, affecting millions of children under five years old. Ready-to-use supplementary foods (RUSF) have shown promise in addressing nutritional deficiencies, but their high cost limits accessibility in low-income countries. This study aimed to develop affordable RUSF biscuits using locally available ingredients in Burundi and the Democratic Republic of Congo.

Objective

To develop low-cost RUSF biscuits using accessible food resources available in sub-Saharan Africa, conduct chemical and nutritional characterization, and evaluate shelf-life stability under typical rural storage conditions to demonstrate the viability of functional RUSF production.

Results

Both biscuits achieved high protein content (BUR: 17.81%, CON: 16.77%) with excellent protein digestibility (91.72-92.01%). Less than 50g of either recipe could meet 30% of daily protein requirements for children aged 1-10 years. Shelf-life testing demonstrated stability for 35 days at 30°C with acceptable moisture, peroxide, and texture characteristics. Production costs were 1.31-1.47 USD/kg.

Conclusion

These low-cost RUSF biscuits demonstrate promising potential for preventing and treating child malnutrition in sub-Saharan Africa. The products can be produced using simple methods with locally available, affordable ingredients while maintaining nutritional quality and shelf-stability. Future research should include feeding trials to evaluate impact on malnourished children.
  • Published in:Foods,
  • Study Type:Product Development Study with Stability Testing,
  • Source: PMID: 38890843, DOI: 10.3390/foods13111614
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