Journal of Food and Nutrition Sciences
Volume 3, Issue 5, September 2015, Pages: 180-186
Received: Aug. 16, 2015;
Accepted: Aug. 25, 2015;
Published: Sep. 3, 2015
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Elsa Maria Salvador, School of Health Systems and Public Health, Faculty of Health Sciences, University of Pretoria, Pretoria, South Africa; Department of Biological Sciences, Faculty of Sciences, Eduardo Mondlane University, Maputo, Mozambique
Johanita Kruger, Department of Food Science and Institute for Food, Nutrition and Wellbeing, University of Pretoria, Pretoria, South Africa
Cheryl M. E. McCrindle, School of Health Systems and Public Health, Faculty of Health Sciences, University of Pretoria, Pretoria, South Africa
Robert I. McCrindle, Department of Chemistry, Faculty of Science, Tshwane University of Technology, Pretoria, South Africa
Vanessa Steenkamp, Department of Pharmacology, Faculty of Health Sciences, University of Pretoria, Pretoria, South Africa
It has been suggested that iron fortification could reduce dietary anaemia in women of childbearing age and preschool children in Mozambique, where cassava root, the staple carbohydrate, is deficient in iron. Mahewu is a traditional non-alcoholic, beverage made from fermented cassava roots (Manihot esculenta, Crantz). This study used Luten’s in vitro dialysis method to compare the bioaccessibility of ferrous sulfate and ferrous fumarate added to mahewu made from sweet and bitter cassava varieties, at two different stages of fermentation. Iron concentration was measured using an Inductively Coupled Plasma-Optical Emission Spectrometer. Neither the stage of fortification nor the iron salt used affected the concentration of iron. A significant (p<0.05) difference was observed in the proportion of bioaccessible iron in mahewu fortified with either ferrous sulfate or ferrous fumarate. A higher proportion of iron was found to be bioaccessible in mahewu fortified with ferrous sulfate. However, the concentration of both total and proportional bioaccessible iron was significantly higher (p<0.05) when ferrous sulfate was used, compared to ferrous fumarate. It is recommended that ferrous sulphate be used for both household and commercial fortification of mahewu in Mozambique.
Elsa Maria Salvador,
Cheryl M. E. McCrindle,
Robert I. McCrindle,
In Vitro Bioaccessibility of Ferrous Sulfate and Ferrous Fumarate from Fortified Cassava Mahewu, Journal of Food and Nutrition Sciences.
Vol. 3, No. 5,
2015, pp. 180-186.
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