Formulation of Ready to Use Supplementary Cookie (METU-3) from locally available food ingredients in Karamoja region in Uganda using Linear Programming

Moderate Acute Malnutrition is a major public health challenge in Sub-Saharan Africa, contributing to child morbidity, mortality, and long-term developmental deficits. Current management strategies rely heavily on imported Ready-to-Use Supplementary Foods (RUSFs), which are costly, vulnerable to supply chain disruptions, with lots of sugar and often culturally less acceptable. This study formulated and evaluated a locally produced Ready-to-Use Supplementary Food METU-3 cookie using underutilized, culturally acceptable, and nutritionally rich food ingredients from Karamoja, Uganda, for management of MAM among children under five and pregnant and lactating women. A multi-phase design integrated linear programming for nutrient-cost optimization, controlled baking trials, and laboratory validation. Ingredients included sorghum flour, orange-fleshed sweet potato flour, banana flour, wheat flour, peanut butter, honey, egg yolk, milk powder, and margarine. Eight prototype formulations were analyzed for macronutrients, micronutrients, energy value, and safety. Protein ranged from 12.63% to 18.92%, fat from 19.91% to 39.25%, and energy density from 436.99 to 517.89 kcal/100g. Sample 3 demonstrated the most favorable profile, aligning with international standards, though aflatoxin contamination (2.32 ppb) was detected. The METU-3 cookie presented with sustainable, culturally acceptable RUSF. Addressing aflatoxin risks through improved ingredient sourcing, processing, detoxification is essential for safe, scalable implementation in community-based nutrition programs.