Nutritional quality of Ready-to-Use Therapeutic Foods: focus on lipid composition and vitamin content | OCL

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Table 2

Composition of the studied Ready-to-Use Therapeutic Foods (RUTFs), depending on storage duration: water activity, water content, lipid, and aflatoxin contents, and three major secondary oxidation volatile compounds.

Sample	Storage duration (months)	a_W* (g/100 g)	Water content (g/100 g)	Lipids (g/100 g)	Aflatoxin AFB1 (μg/kg)	Hexanal (mg eqBB/100 g)**	Pentanal (mg eqBB/100 g)**	Nonanal (mg eqBB/100 g)**
RUTF_1	6	0.34 ± 0.00 ^c	3.79 ± 0.10 ^d,e	32.6 ± 1.8 ^b	9.7 ± 0.3 ^b	4.64e⁻⁰⁹ ± 9.69e⁻¹⁰	2.27e⁻⁰⁹ ± 4.91e⁻¹⁰	5.42e⁻¹⁰ ± 1.41e⁻¹⁰
RUTF_1	9	0.40 ± 0.00 ^e	3.68 ± 0.29 ^d,e	28.7 ± 0.5 ^a	nd	9.42e⁻⁰⁹ ± 3.02e⁻⁰⁹	3.50e⁻⁰⁹ ± 1.13e⁻⁰⁹	1.45e⁻⁰⁹ ± 5.97e⁻¹⁰
RUTF_2	3	0.23 ± 0.01 ^a	2.34 ± 0.22 ^a,b	38.1 ± 1.5 ^c	nd	3.27e⁻⁰⁹ ± 5.79e⁻¹⁰	2.86e⁻⁰⁹ ± 4.58e⁻¹⁰	2.19e⁻⁰⁹ ± 3.18e⁻¹⁰
RUTF_2	5	0.29 ± 0.01 ^b	2.29 ± 0.28 ^a	37.0 ± 1.1 ^c	nd	4.59e⁻⁰⁹ ± 1.438e⁻⁰⁹	4.45e⁻⁰⁹ ± 1.60e⁻⁰⁹	2.74e⁻⁰⁹ ± 9.61e⁻¹⁰
RUTF_2	11	0.36 ± 0.02 ^d	3.51 ± 0.12 ^d	37.0 ± 4.6 ^bc	4.0 ± 0.2 ^a	2.11e⁻¹⁰± 1.97e⁻¹⁰	1.64e⁻¹⁰± 1.52e⁻¹⁰	5.39e⁻¹¹± 4.67e⁻¹¹
RUTF_3	11	0.23 ± 0.02 ^a	2.85 ± 0.16 ^c	41.2 ± 2.4 ^cd	nd	1.11e⁻⁰⁸ ± 3.22e⁻⁰⁹	2.08e⁻⁰⁹ ± 7.98e⁻¹⁰	3.77e⁻¹⁰ ± 8.99e⁻¹¹
RUTF_3	12	0.29 ± 0.01 ^b	2.74 ± 0.08 ^b,c	35.9 ± 3.1 ^bc	nd	1.06e⁻⁰⁸± 2.64e⁻⁰⁹	2.13e⁻⁰⁹± 5.88e⁻¹⁰	3.92e⁻¹⁰ ± 1.09e⁻¹⁰

**water activity; **mg equivalent benzyl butyrate/100 g fresh matter; nd: not detected.

Data are presented as the mean ± standard deviation for 100 g of fresh weight (n = 3).

Values with distinct lowercase superscript letters in the same column are significantly different (p ≤ 0.05).

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