Nutritional Composition and Sensory Properties of Iron Fortified Fufu Flour
DOI:
https://doi.org/10.51406/jnset.v9i1.1010Keywords:
Iron fortification, Cassava, Nutritional, Sensory, Cost.Abstract
Cassava fufu flour was fortified with iron Sulphate, iron fumarate and sodium iron EDTA at three concentrations (25, 35 and 45 mg/kg) in this study. The samples were analyzed for proximate and minerals composition as well as sensory and pasting properties. There were significant differences (p< 0.05) in the proximate and pasting properties of iron-fortified fufu samples compared to unfortified samples. Iron contents of unfortified samples ranged from 8.50 to 11.36 mg/kg compared to iron contents of fortified fufu. There were no significant differences (p>0.05) in sensory taste, texture and odour of unfortified and fortified samples. In terms of overall acceptability, panelists rated unfortified cassava products higher followed by samples with 25 mg/kg NaFeEDTA and iron sulphate respectively. The rate of return on investment for iron fortified fufu flour was 1.41. The study has shown that the use of iron fortified cassava products has potentials for practical application and economic viability.
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Sanni, L.O., Kosoko, S.B., Adebowale, A. A., Adeoye, R.J. 2003 The Influenceof palm oil and chemical modification on the pasting and sensory properties of fufu flour. International Journal of Food Properties, 7(2): 229-237.
Sanni, L.O., Akingbala, J.O., Oguntunde, A.O., Bainbridge, Z.A., Graffham, A.J., Westby, A. 1998 Processing of fufu from cassava in Nigeria: Problems and prospects for development. Science, Technology and Development 16(1): 58-71.
Sanni, L.O., Maziya-Dixon, B., Akanya, C.I., Alaya, Y., Egwuonwu, C.V, Okechukwu, R.U., Ezedinma, C., Akoroda, M., Lemchi, J., Ogbe, F., Okoro, E., Tarawali, G., Mkumbira, J., Patino, M., Ssemakula, G., Dixon, A. 2005. Standards for cassava products and guidelines for export (pp. 11-39). IITA, Ibadan, Nigeria.
Sanni, L.O., Adebowale, A.A., Filani, T. A. Oyewole, O.B., Westby, A. 2006 Quality of flash and rotary dried fufu flour. Journal of Food, Agriculture and Environment, 4(3&4): 74-78. 2006
Shittu, T.A., Lasekan, O.O., Sanni, L.O., Oladosu, M.O. 2001. The effect of
drying methods on the functional and sensory characteristics of pukuru-a fermented cassava product. ASSET-An International Journal, A 1(2): 9-16.
Zarcinas, B.A., Cartwright, B., Spouncer, L.R. 1987. Nitric-acid digestion and multi element analysis of plant-material by inductively coupled plasma spectrometry . Communications in Soil Science and Plant Analysis 18(1): 131-146.
get. Inaugural Lecture Series 200. Obafemi Awolowo University Press Ltd, Ile-Ife, Nigeria. 32 P.
Ahmed, K.O., Al-Swaidan, H.M. 1993. Lead and Cadmium in Urban dust of Riyadh, Saudi Arabia. Sc. of the Total Environment, 136: 205-210.
Akingbala, J.O., Oyewole, O.B., Uzo-Peters, P.I., Karim, O.R., Baccus-Taylor, G.S.H. 2005. Evaluating stored cassava quality in gari production. Journal of Food, Agriculture & Environment, 3(1): 75 – 80.
Anderson, R.A., Bryden, N.A., Polansky, M.M. 1997. Lack of toxicity of chromium chloride and chromium picolinate in rats. Journal of the American College of Nutrition, 16: 273-279.
AOAC 2001. Official Methods of Analysis of the Association of Official AnalyticalChemists, Washington D.C. P. 152- 252.
Cook, J.D., Reuser, M.E. 1983. Iron fortification: an update. Amer. J. Clin. Nutr.,
38: 648-659.
Dingle, P. 1992. Pollutants and toxicology. School of Environmental and Biological Sciences, Murdoch University, Western Australia.
Elliasson, A.C. 1996 Carbohydrates in food. II. Series: Food science and technology. Marcel Dekker, Inc. Madison Avenue, New York. P. 355-357.
Gerard, C., Barron, P., Colonna, P., Planchot, V. 2001. Amylose determination in genetically modified starches. Carbohydrate Polymers, 44: 19 – 27.
Gilliespie, S. 1998. Major issues in the control of iron deficiency. Ottawa, Ont., Canada: The Micronutrient Initiative and UNICEF.
Hahn, S.K., Terry, E.R., Lauscher, K., Akobundu, I.O., Okali, O., Lal, R. 1992. Cassava improvement in Africa. IITA, Nigeria Elsevier Scientific Publishing Co. Amsterdam.
Hegarty, J.F. 1995. Anaemia, renal insufficiency and cardiovascular outcome. Arterioscler Thromb Vasc Biol., 15: 1114 -1120.
Karlsson, A., Svanberg, U. 1982. Dietary bulk intake as a limiting factor for nutrient intake in pre-school children, IV. Effect of digestive enzymes on the viscosity of starch-based weaning foods. Journal of Tropical Pediatrics, 28: 1-5.
Larmond, E. 1977. Methods for Sensory evaluation of food. Food Research Central Experimental Farm, Canada Department of Agriculture, Ottawa.
Makeham, J.P., Alcolm, L.R. 1986. The economics of tropical farm management. Cambridge University Press, Cambridge. 121pp.
Matseshe, J.W., Phillips, S.F., Malagelada, J.R., McCall, J.T. 1980. Recovery of dietary iron and zinc from the proximal intestine of healthy man: Studies of different meals and supplements. Am. J. Clin. Nutr., 33: 1946-1953.
Maziya-Dixon, B, Sanusi, R.A., Akinyele, I.O, Oguntona, E.B., Harris, E. 2004. Iron Status of children under- 5 in Nigeria: Results of the Nigeria Food Consumption and Nutrition Survey. In: 2004 INACG Symposium, Lima, Peru, November 2004, P. 43.
Narpinder, S., Kawaljit, S.S., Maninder, K. 2005. Physicochemical Properties Including Granular Morphology, Amylose Content, Swelling and Solubility, Thermal and Pasting Properties of Starches from Normal, Waxy, High Amylose and Sugary Corn. Progress in Food Biopolymer Research, 1: 43-54.
Omosanya, S. 2002. Nigeria make Vitamin A fortification Mandatory. Nutriview, 2: 6.
Osagie, A.U., Eka, O.U. (eds.) 1998. Nutritional quality of plant foods. University of Benin, Research Centre.
Oyewole, O.B., Odunfa, S.A. 1989. Effects of fermentation on the carbohydrate, mineral and protein contents of cassava during fufu production. Journal of Food Composition and Analysis, 2: 170-178.
Oyewole, O.B., Aibor, A.M. 1992. Fermentation of cassava with cowpea and soyabean for an enriched fufu. Tropical Science, 33: 9-15.
Oyewole, O.B., Asagbra, Y. 2003. Improving traditional cassava processing for
nutritional enhancement. In: Food Approaches for a healthy nutritiona, Oaugadougou, 2nd International Workshop, 369-382
Penson, J.B., Capps, O., Rosson, C.P. (1996). Introduction to agricultural economics.
Prentice Hall, New Jersey.
Philar, R. 2001. Small-Scale Fortification of Staple Foods in Ghana and Burkina Faso.
Trip Report (Oct 25 o Nov. 3, 2001) Centre/ MI File: 5615-000-07-5 (Contract # 105897).
Philpott, T., Pickering, D. 2004. Practical Food Law Referencer. Sweet and Maxwell Limited, London, United Kingdom. 476 P.
Rakhshanda, B. Samina, R., Tanvir, A.,Trinidad, P.T. 2002. Iron fortification of wheat flour: bioavailability studies. Food and Nutrition Bulletin, 23 (3): 199-202.
Ratana, W., Visith, C., Ratchanee, K. 2006. Fortification of Soy Sauce using various iron sources: Sensory acceptability and shelf stability. Food and Nutrition Bulletin, 27: 19-24.
Sanni, L.O., Akingbala, J.O. 2000. Effect of drying methods on physicochemicaland sensory qualities of fufu. Drying Technology, 18(1 & 2): 421-431.
Sanni, L.O., Ayinde, I.A. 2002 Consumer acceptance and economic feasibility ofdried fufu production in Nigeria. ASSET-An International Journal, A3(1): 107-115.
Sanni, L.O., Kosoko, S.B., Adebowale, A. A., Adeoye, R.J. 2003 The Influenceof palm oil and chemical modification on the pasting and sensory properties of fufu flour. International Journal of Food Properties, 7(2): 229-237.
Sanni, L.O., Akingbala, J.O., Oguntunde, A.O., Bainbridge, Z.A., Graffham, A.J., Westby, A. 1998 Processing of fufu from cassava in Nigeria: Problems and prospects for development. Science, Technology and Development 16(1): 58-71.
Sanni, L.O., Maziya-Dixon, B., Akanya, C.I., Alaya, Y., Egwuonwu, C.V, Okechukwu, R.U., Ezedinma, C., Akoroda, M., Lemchi, J., Ogbe, F., Okoro, E., Tarawali, G., Mkumbira, J., Patino, M., Ssemakula, G., Dixon, A. 2005. Standards for cassava products and guidelines for export (pp. 11-39). IITA, Ibadan, Nigeria.
Sanni, L.O., Adebowale, A.A., Filani, T. A. Oyewole, O.B., Westby, A. 2006 Quality of flash and rotary dried fufu flour. Journal of Food, Agriculture and Environment, 4(3&4): 74-78. 2006
Shittu, T.A., Lasekan, O.O., Sanni, L.O., Oladosu, M.O. 2001. The effect of
drying methods on the functional and sensory characteristics of pukuru-a fermented cassava product. ASSET-An International Journal, A 1(2): 9-16.
Zarcinas, B.A., Cartwright, B., Spouncer, L.R. 1987. Nitric-acid digestion and multi element analysis of plant-material by inductively coupled plasma spectrometry . Communications in Soil Science and Plant Analysis 18(1): 131-146.
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