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In Vitro Bioaccessibility of Ferrous Sulfate and Ferrous Fumarate from Fortified Cassava Mahewu

Received: 16 August 2015     Accepted: 25 August 2015     Published: 3 September 2015
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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 (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

Keywords

Bioaccessibility, Cassava Mahewu, Ferrous Fumarate, Ferrous Sulfate, Iron Fortification, Mozambique

References
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Cite This Article
  • 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

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    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

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    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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  • @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}
    }
    

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  • 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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Author Information
  • School of Health Systems and Public Health, Faculty of Health Sciences, University of Pretoria, Pretoria, South Africa

  • Department of Food Science and Institute for Food, Nutrition and Wellbeing, University of Pretoria, Pretoria, South Africa

  • School of Health Systems and Public Health, Faculty of Health Sciences, University of Pretoria, Pretoria, South Africa

  • Department of Chemistry, Faculty of Science, Tshwane University of Technology, Pretoria, South Africa

  • Department of Pharmacology, Faculty of Health Sciences, University of Pretoria, Pretoria, South Africa

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