Standardization of cassava Mahewu fermentation and assessment of the effects of iron sources used for fortification

Abstract

Cassava root is the main staple for 70% of the population in Mozambique, particularly in inaccessible rural areas, but is known to be low in iron. Anaemia is a public health problem in mothers and preschool children in Mozambique and up to 40% of these cases are probably due to dietary iron deficiency. The World Health Organization (WHO) and Food and Agriculture Organization of the United Nations (FAO) recognize the fortification of foodstuff as an effective method to remedy dietary deficiencies of micronutrients, including iron. Cassava mahewu, a non-alcoholic fermented beverage is prepared at subsistence level from cassava roots using indigenous procedures. The aim of the study was to standardize mahewu fermentation and investigate if the type of cassava fermented, or the iron compound used for fortification affected the final product. Roots of sweet and bitter varieties of cassava from four districts (Rapale, Meconta, Alto Molocue and Zavala) in Mozambique, were peeled, dried and pounded to prepare flour. Cassava flour was cooked and fermented under controlled conditions (45°C for 24 h). The fermentation period and temperature were set, based on the findings of a pilot study which showed that an end-point pH of about 4.5 was regularly reached after 24 h at 45°C. Cassava mahewu was fortified with ferrous sulfate (FeSO4.7H2O) or ferrous fumarate (C4H2FeO4) at the beginning (time zero) and at the end of fermentation (24 h). The amount of iron added to the mahewu was based on the average of the approved range of iron used for the fortification of maize meal. The mean pH at the endpoint was 4.5, with 0.29% titratable acidity. The pH and acidity were different to those reported in previous studies on maize mahewu, whereas the solid extract of 9.65% was found to be similar. Lactic acid bacteria (LAB) and yeast growth were not significantly different in mahewu fortified with either of the iron compounds. There was no significant difference between cassava mahewu made from bitter or sweet varieties. A standard method for preparation and iron fortification of cassava mahewu was developed. It is recommended that fortification occurs at the end of fermentation when done at household level.

Inclusion of African winged termites (Macrotermes nigeriensis) improves the nutrients and quality of fermented cassava mahewu

“…Each formula in Table 1 was fermented to produce mahewu under controlled conditions using the method of Salvador et al (2016) with little modifications. 20 g of each mixture was dissolved with 49 mL of distilled water and added to 150 ml of boiling water.…”

“…As a result, micronutrient deficiency diseases and lack of dietary diversity becomes a particularly severe problem in various communities where diets are based predominantly on cassava as main staple. Owing to the food importance of cassava, the improvement of nutritional quality of cassava-based food products has received considerable attention and significant efforts have been made to improve its nutritional value (Mesfin and Shimelis, 2013;Salvador et al, 2016;Boyiako et al, 2020), so that consumers can still derive essential nutrients other than carbohydrate from cassava.…”

“…Fermented foods, which form a considerable part of diet in Nigeria, are products obtained from the enzymatic modification of food by microorganisms to bring about desired biochemical changes, improving the nutritional value of foods, extending shelf-life and serves as potential sources of probiotics (Fadahunsi and Soremekun, 2017;Anyiam et al, 2020). Cassava mahewu is a novel cassava-based non-alcoholic fermented beverage widely used as complementary drink for school children in Mozambique and other parts of Southern African countries (Salvador et al, 2016). However, being a direct product of cassava, it is low in proteins and micronutrients (Boyiako et al, 2020).…”

Effects of watermelon pulp fortification on maize mageu physicochemical and sensory acceptability

“…Mageu/mahewu is a Southern African maize (Zea mays L.) meal based lactic acid bacteria (Lactobacillus species: L. fermentum, L. plantarum, L. bulgaricus, L. brevis, L. delbruckii, L. rossiae; Weissella spp, Pediococcus pentosaceus, Lactococcus lactis, Leuconostoc lactis) fermented (Pswarayi and G€ anzle, 2019;Simango, 2002), non-alcoholic gruel beverage of pH 3.6 to 4.0 widely consumed by Bantu people in the Southern African region (Kayitesi et al, 2017). Mageu is also processed from sorghum, grain malts (sorghum and millet) and cassava (Salvador et al, 2016). Even though, the end fermentation is dominantly carried out by metabolic activities of lactic acid bacteria, the involvement of yeasts: Saccharomyces cerevisiae and Candida glabrata (Pswarayi and G€ anzle, 2019), Candida haemuloni, Candida sorbophila, Debaryomyces hansenii and Saccharomyces capsularis were also recorded (Chelule et al, 2010;Solange et al, 2014;Simango, 2002).…”

“…In the past, mageu fortification with Moringa oleifera leaf powder (MOLP) (Olusanya et al, 2020), Aloe vera (Aloe barbadensis) powder (Mashau et al, 2020), beetroot (Beta vulgaris L) on cassava mageu at post fermentation (Boyiako et al, 2020), ferrous sulfate (FeS-O 4 .7H 2 O) and ferrous fumarate (C 4 H 2 FeO 4 ) on cassava mageu at pre-and post-fermentation (Salvador et al, 2016) and processing from provitamin A-biofortified maize (Awobusuyi et al, 2016) were reported. However, mageu fortification with other edible plant nutrients and bioactive compounds such as watermelon pulp is not available.…”