Impact of Processing and Genotype on Concentration and Bioaccessibility of Fe in Fufu Produced from Yellow-Fleshed Cassava (Manihot esculenta crantz) Roots (P02-010-19)

Abstract

ObjectivesFe deficiency is relatively high in areas that grow and consumed cassava as staple food. This study investigated the Fe concentration and bioaccessibility in fufu produced from yellow-fleshed cassava roots genotypes. MethodsSix genotypes of yellow-fleshed and one genotype of white cassava roots were processed into fufu using conventional (oven and sun dried) and traditional (bowl and river) methods and the samples were analyzed for Fe using standard laboratory procedures. Data were analyzed using means which were then separated by Duncan’s multiple range tests. ResultsResult shows significant differences (P < 0.05) in mean Fe concentration (ranged from 6.67–13.22 μg/g in cooked fufu per dried weight) with sun-dried fufu recording the highest value and the Traditional Bowl fufu recording the least value. Genotype 3724 scored the highest while SLICASS 7 scored the least Fe concentration. The in-vitro result revealed a strong ferritin formation in traditional river fufu than sun-dried fufu. Indeed, these were identified in higher levels in the sun-dried fufu than all the other fufu samples. ConclusionsThis result indicates both processing and genotype affect Fe and further identifies cassava roots potential to enhancing Fe nutrition in populations that produced and consumed this product. Funding SourcesWest African Agricultural Productivity Program 1c_Sierra Leone, Normman Borlaug Leadership Enhancment Agricultural Program, Sierra Leone Agricultural Research Institute.