Local staples, and global solutions: optimizing the effect of traditional fermentation on heavy metals and mineral nutrients

Abstract

PurposeThis study aims to examine the effect of traditional fermentation on gari’s total heavy metal and mineral nutrient content.Design/methodology/approachThis study used a quantitative approach, descriptive-analytical design to baseline the risk of heavy metals and experimental design to assess the effect of traditional fermentation. Data were analyzed using descriptives, univariate and multivariate analysis.FindingsAlthough gari is rich in mineral nutrients (total calcium 3.9 ± 0.1 g/kg, copper 5.5 ± 0.02 mg/kg, iron 97.1 ± 5.8 mg/kg, potassium 9.1 ± 0.29 g/kg and zinc 3.4 ± 0.11 mg/kg), the significant levels of heavy metals (total arsenic 1.2 ± 0.01, cadmium 2.5 ± 0.04, lead 1.7 ± 0.01, mercury 2.8 ± 0.01 and tin 1.7 ± 0.02 mg/kg) present are a cause for concern. The results further suggested that traditional fermentation has reductive effects on some heavy metals and stabilizing or concentrating effects on mineral nutrients.Research limitations/implicationsThis paper provides evidence that traditional fermentation may have exploitable differential effects on heavy metal contaminants and mineral nutrients that should be further explored.Practical implicationsThise study reports fermentation implications for mitigating food with high heavy metal contaminants with minimal nutrient loss.Originality/valueThis study fulfills an identified need to optimize traditional fermentation to ensure food safety and nutrient security.