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.
| Published in | Journal of Food and Nutrition Sciences (Volume 3, Issue 5) |
| DOI | 10.11648/j.jfns.20150305.13 |
| Page(s) | 180-186 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2015. Published by Science Publishing Group |
Bioaccessibility, Cassava Mahewu, Ferrous Fumarate, Ferrous Sulfate, Iron Fortification, Mozambique
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APA Style
Elsa Maria Salvador, Johanita Kruger, Cheryl M. E. McCrindle, Robert I. McCrindle, Vanessa Steenkamp. (2015). In Vitro Bioaccessibility of Ferrous Sulfate and Ferrous Fumarate from Fortified Cassava Mahewu. Journal of Food and Nutrition Sciences, 3(5), 180-186. https://doi.org/10.11648/j.jfns.20150305.13
ACS Style
Elsa Maria Salvador; Johanita Kruger; Cheryl M. E. McCrindle; Robert I. McCrindle; Vanessa Steenkamp. In Vitro Bioaccessibility of Ferrous Sulfate and Ferrous Fumarate from Fortified Cassava Mahewu. J. Food Nutr. Sci. 2015, 3(5), 180-186. doi: 10.11648/j.jfns.20150305.13
AMA Style
Elsa Maria Salvador, Johanita Kruger, Cheryl M. E. McCrindle, Robert I. McCrindle, Vanessa Steenkamp. In Vitro Bioaccessibility of Ferrous Sulfate and Ferrous Fumarate from Fortified Cassava Mahewu. J Food Nutr Sci. 2015;3(5):180-186. doi: 10.11648/j.jfns.20150305.13
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Download@article{10.11648/j.jfns.20150305.13,
author = {Elsa Maria Salvador and Johanita Kruger and Cheryl M. E. McCrindle and Robert I. McCrindle and Vanessa Steenkamp},
title = {In Vitro Bioaccessibility of Ferrous Sulfate and Ferrous Fumarate from Fortified Cassava Mahewu},
journal = {Journal of Food and Nutrition Sciences},
volume = {3},
number = {5},
pages = {180-186},
doi = {10.11648/j.jfns.20150305.13},
url = {https://doi.org/10.11648/j.jfns.20150305.13},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20150305.13},
abstract = {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 (pmahewu fortified with ferrous sulfate. However, the concentration of both total and proportional bioaccessible iron was significantly higher (pmahewu in Mozambique.},
year = {2015}
}
TY - JOUR T1 - In Vitro Bioaccessibility of Ferrous Sulfate and Ferrous Fumarate from Fortified Cassava Mahewu AU - Elsa Maria Salvador AU - Johanita Kruger AU - Cheryl M. E. McCrindle AU - Robert I. McCrindle AU - Vanessa Steenkamp Y1 - 2015/09/03 PY - 2015 N1 - https://doi.org/10.11648/j.jfns.20150305.13 DO - 10.11648/j.jfns.20150305.13 T2 - Journal of Food and Nutrition Sciences JF - Journal of Food and Nutrition Sciences JO - Journal of Food and Nutrition Sciences SP - 180 EP - 186 PB - Science Publishing Group SN - 2330-7293 UR - https://doi.org/10.11648/j.jfns.20150305.13 AB - 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 (pmahewu fortified with ferrous sulfate. However, the concentration of both total and proportional bioaccessible iron was significantly higher (pmahewu in Mozambique. VL - 3 IS - 5 ER -
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