Fortification of ferrous fumarate on tempeh and drinks of Vigna unguiculata (L.) and Phaseolus vulgaris (L.)

Abstract

Food fortification is one way to prevent micro-nutrient deficiency, including anaemia. Ferrous fumarate can be an optional fortification for legume-based food products. This study aimed to analyse the effect of ferrous fumarate fortification on tempeh and drinks made with black-eyed peas (Vigna unguiculata (L.)) and kidney beans (Phaseolus vulgaris (L.)). It was an experimental study with a completely randomised design (CRD). This study had reformulated black-eyed peas and kidney beans food products with several levels of ferrous fumarate fortification, such as tempeh were F1 = 0 mg/100 g, F2 = 100 mg/100 g, and F3 = 200 mg/100 g, and the drinks were F1 = 0 mg/500 mL, F2 = 100 mg/500 mL, and F3 = 200 mg/500 mL. The results showed that fortification of Fe fumarate significantly affected the texture of black-eyed peas tempeh, the colour of blackeyed peas drink, and the texture of kidney beans drink (p<0.05), based on sensory acceptance rate. The highest sensory acceptances in tempeh products included black-eyed peas tempeh F3 and kidney beans tempeh F2. They contained 48.53±0.03 and 41.23±0.10 mg/g of Fe, respectively. For the drinks, fortification of ferrous fumarate at a dose of 100 mg/g had the highest sensory acceptance rate, both black-eyed peas and kidney beans drinks, and Fe content of about 63.77±0.02 and 74.64±0.01 mg/g, respectively. The Fe content in those legume-based food products with ferrous fumarate fortification already met the nutritional label reference. Thus, fortification of ferrous fumarate in food products developed from black-eyed peas and kidney beans can be contributed to the improvement of iron intake.