Enrichment of fermented cassava meal 'mchuchume' with micronutrient ingredients from soya bean flour and Moringa oleifera leaves powder

BACKGROUND 'Mchuchume' is a ready to eat fermented cassava food used for breakfast, lunch, and/or snack purposes. Its diverse consumption modes attract many studies, including regarding its fortification with inexpensive food materials rich in beneficial nutritional qualities. This study is aimed at investigating the effect of soya bean flour and Moringa oleifera leaves powder on the micronutrient composition of mchuchume. RESULTS Enrichment significantly increased iron (0.001 g kg(-1) in control to 0.03 g kg(-1) in cassava-soya, 0.06 g kg(-1) in cassava-moringa and 0.09 g kg(-1) in cassava-soya-moringa) and potassium (1.01 g kg(-1) in control to 5.14 g kg(-1) in cassava-soya, 3.45 g kg(-1) in cassava-moringa and 7.43 g kg(-1) in cassava-soya-moringa). Compared with the control (0.10 g kg(-1) sodium), sodium content either decreased significantly (to 0.09 g kg(-1) in cassava-soya) or increased significantly (to 0.37 g k g(-1) in cassava-moringa and 0.36 g kg(-1) in cassava-soya-moringa). beta-Carotene was below the instrument's limit of detection (<0.2 x 10(-6) g mL(-1)) in the control and cassava-soya blends but was detected in cassava-moringa (0.01-0.02 g kg(-1)) and cassava-soya-moringa blends (0.01-0.02 g kg(-1)). CONCLUSION Mchuchume fortified with both M. oleifera leaves powder and soya bean flour has micronutrients at recommended dietary allowances. The food is recommended for use in management of iron and vitamin A deficiencies, which are endemic not only to inhabitants and refugees of the Kigoma region in Tanzania but also to people in most African countries and other cassava-consuming developing nations. (c) 2020 Society of Chemical Industry

Automated summary

Enriching mchuchume with Moringa oleifera leaves powder and soya bean flour significantly increased iron and potassium content, while sodium content either decreased or increased significantly. The fortified food is recommended for addressing iron and vitamin A deficiencies in the Kigoma region of Tanzania and other cassava-consuming developing nations.