Changes in iron and moisture contents, pH and peak viscosity of iron-fortified fufu flour during storage in different packaging materials

The need to eradicate nutritional iron deficiency anemia with local diet is important for a successful intervention at the community level in Nigeria. Fufu — a fermented dried wet-sieved mash from cassava major staple food in Nigeria was fortified with iron sulphate, iron fumarate and sodium iron EDTA at three concentrations (25, 35 and 45 mg/kg). The fortified fufu flour samples were packaged inside high density zip-lock polyethylene bags and plastic jars, and stored at ambient temperatures (28 ± 4 o C) simulating the marketing conditions for fufu in Nigeria. Changes in moisture, iron, pH and peak viscosity of the fortified fufu samples were monitored under storage for 5 months. Samples were analyzed monthly during storage using standard analytical procedures. High density zip-lock polyethylene bags provide a better protective barrier than plastic jars. Moisture content and peak viscosity decreased as storage time increased; pH increased during storage. The iron in fufu stored inside high density zip-lock polyethylene bags was less susceptible to oxidation, and hence, low losses in iron were low after 5 months of storage. NaFeEDTA-fortified fufu samples packed inside zip-lock high density polyethylene bags were more stable during storage than iron sulphate and iron fumarate.