Properties of iron prepared West African cassava fermented meal “gari” and “fufu”

Abstract

The functional and sensory properties of iron fortified “gari” and “fufu”, West African cassava 
fermented meals were investigated. Cassava tubers (manihot esculanta) were prepared using traditional 
methods for “gari and fufu” production. A 2 x 4 factorial was used, two products (gari and fufu), and 
four conditions with 0.2 g/kg ferrous sulphate (FeS), Iron III sulphate (F3S), ferric alum (FA), and control 
(FC). The samples were fortified and fermented in a solid state for 24 h. “Gari and fufu” samples were 
analyzed for Water Absorption Capacity (WAC), Swelling Index (SI), Packed Bulk Density (PBD), Loose 
Bulk Density (LBD), Iron content, and sensory properties of texture, color, aroma, consistency and 
overall acceptability as quality indicators. Results showed differences in WAC and PBD of gari samples 
(P<0.05). “Fufu” samples showed differences in the functional properties, with sample F3S having the 
highest values (P<0.05). Samples FA for “gari” and F3S for fufu had the highest iron content (P<0.05), 
with values of 12.40 ± 0.10 mg/100 g and 14.76 ± 0.15 mg/100 g, respectively, which compared favorably 
with the WHO adult standards for Iron. The panelists rated samples F3S and FA for “gari and fufu”, 
respectively higher for consistency, aroma, and overall acceptability (P<0.05) but there was no 
difference in taste. Fortification with iron III sulphate could be a viable proposition to combat iron 
deficiency anemia, which represents a major public health concern in West Africa.