{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,5]],"date-time":"2026-10-05T22:19:18Z","timestamp":1791238758623,"version":"4.1.0"},"reference-count":28,"publisher":"MDPI AG","issue":"12","license":[{"start":{"date-parts":[[2025,12,10]],"date-time":"2025-12-10T00:00:00Z","timestamp":1765324800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["IJERPH"],"abstract":"<jats:p>Background: Nigeria faces a severe child malnutrition crisis, with approximately 1 million severe cases reported for 2025. This burden positions Nigeria among the top countries globally for stunting and wasting in under-fives, exacerbated by factors like food insecurity, flooding, and conflict\u2014particularly in the northern part. This study investigated the development and assessment of Ready-to-Use Therapeutic Foods (RUTF) produced from locally sourced ingredients in Kano State, Nigeria, targeting child malnutrition. Methods: Three distinct RUTF formulations were prepared using rice, wheat, groundnut, and soybean, with raw materials purchased from local markets and processed into blends. Proximate, vitamin (A, C, and E), and mineral (zinc, iron, potassium, magnesium, calcium, and sodium) compositions were measured following the Association of Official Analytical Chemists\u2019 (AOAC) standard procedures. Sensory evaluation using a 9-point hedonic scale assessed taste, aroma, flavour, appearance, and overall acceptability. Results: Notable variations were observed among the samples. Blend A exhibited the highest energy (563.08 kcal\/100 g), carbohydrate (46.57%), fat (35.84%), and vitamin E (9.29 mg\/100 g) content. Blend B was highest in protein (16.71%), iron (2.40 mg\/100 g), calcium (21.05 mg\/100 g), and vitamin A (15.89 \u00b5M). Blend C contained the most potassium (61.65 mg\/100 g) and vitamin C (11.70 mg\/100 g), with moderate levels of other nutrients. Sensory ratings showed no significant (p &lt; 0.05) differences among the parameters. Conclusions: The nutrient composition and acceptability of RUTF blends suggest that affordable, effective dietary solutions can be produced using local crops. These findings support the potential for locally formulated RUTFs to contribute to reducing child malnutrition in low-resource settings with further enhancements.<\/jats:p>","DOI":"10.3390\/ijerph22121845","type":"journal-article","created":{"date-parts":[[2025,12,10]],"date-time":"2025-12-10T12:20:57Z","timestamp":1765369257000},"page":"1845","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Combating Malnutrition: Nutrient and Energy Composition of Locally Formulated Ready-to-Use Therapeutic Foods for Children"],"prefix":"10.3390","volume":"22","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-8670-2537","authenticated-orcid":false,"given":"Amina Sa\u2019id","family":"Muhammad","sequence":"first","affiliation":[{"name":"Nutrition Unit, Department of Biochemistry, Faculty of Basic Medical Science, College of Health Sciences, Bayero University Kano, Kano P.M.B. 3011, Kano State, Nigeria"},{"name":"Nutrition and Dietetics Department, Aminu Kano Teaching Hospital, Kano P.M.B. 3452, Kano State, Nigeria"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6691-8269","authenticated-orcid":false,"given":"Eridiong Ogbonna","family":"Onyenweaku","sequence":"additional","affiliation":[{"name":"Food Evolution Research Laboratory, School of Tourism & Hospitality, College of Business & Economics, University of Johannesburg, Johannesburg 2092, South Africa"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7262-761X","authenticated-orcid":false,"given":"Kamaluddeen","family":"Babagana","sequence":"additional","affiliation":[{"name":"Nutrition Unit, Department of Biochemistry, Faculty of Basic Medical Science, College of Health Sciences, Bayero University Kano, Kano P.M.B. 3011, Kano State, Nigeria"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"David Sale","family":"Danjuma","sequence":"additional","affiliation":[{"name":"Department of Public Health, Faculty of Allied Health Sciences, University of Calabar, Calabar P.M.B. 1115, Cross River State, Nigeria"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Raymond Nabem","family":"Beba","sequence":"additional","affiliation":[{"name":"Nutrition Unit, Department of Biochemistry, Faculty of Basic Medical Science, College of Health Sciences, Bayero University Kano, Kano P.M.B. 3011, Kano State, Nigeria"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,12,10]]},"reference":[{"key":"ref_1","unstructured":"World Health Organization (2020). 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