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Table 3 Results of test feeding of RUSF

From: Development and acceptability testing of ready-to-use supplementary food made from locally available food ingredients in Bangladesh

  Rice-Lentil based RUSF (n = 30) Chickpea based RUSF (n = 30) Pushti packet (n = 30) P value1 P value2
  (1) (2) (3)   1 vs .2 2 vs. 3 1 vs. 3
Mean Hedonic Scale (mean ± SD)        
  Color of the supplement 6.9 ± 0.2 6.9 ± 0.3 6.8 ± 0.4 ns - - -
  Aroma/flavor of the supplement 6.8 ± 0.4 6.8 ± 0.3 6.5 ± 0.6 0.042 ns 0.049 ns
  Texture/mouth feel 6.7 ± 0.4 6.8 ± 0.3 6.2 ± 0.7 0.000 ns 0.000 0.002
  Overall Liking 6.9 ± 0.2 6.9 ± 0.3 6.4 ± 0.6 0.000 ns 0.000 0.000
Amount offered, g (mean ± SD) 50.4 ± 0.5 50.2 ± 0.5 49.9 ± 1.2 (118.0 ± 12*) ns - - -
Amount consumed, g (mean ± SD) 23.8 ± 14 28.4 ± 15 17.1 ± 14 (40.8 ± 35*) 0.015 ns 0.012 ns
Percent of food consumed from offered food (%) 47.2 ± 28 56.7 ± 31 34.4 ± 28 0.017 ns 0.014 ns
Energy received from consumed food (mean ± SD), Kcal 125 ± 76 152 ± 83 64 ± 53 0.000 ns 0.000 0.005
Feeding time, minutes (mean ± SD) 23.0 ± 10 20.7 ± 10 20.4 ± 7 ns - - -
Velocity, g/min 1.3 ± 1.0 1.9 ± 2.2 0.8 ± 0.8 0.020 ns 0.016 ns
  1. ns: Not significant at 5% level; *after adding water; 1ANOVA; 2post-hoc.