Journal of Food and Nutrition Sciences 2015; 3(5): 180-186 Published online September 2, 2015 (http://www.sciencepublishinggroup.com/j/jfns) doi: 10.11648/j.jfns.20150305.13 ISSN: 2330-7285 (Print); ISSN: 2330-7293 (Online) In Vitro Bioaccessibility of Ferrous Sulfate and Ferrous Fumarate from Fortified Cassava Mahewu Elsa Maria Salvador 1, 5, * , Johanita Kruger 2 , Cheryl M. E. McCrindle 1 , Robert I. McCrindle 3 , Vanessa Steenkamp 4 1 School of Health Systems and Public Health, Faculty of Health Sciences, University of Pretoria, Pretoria, South Africa 2 Department of Food Science and Institute for Food, Nutrition and Wellbeing, University of Pretoria, Pretoria, South Africa 3 Department of Chemistry, Faculty of Science, Tshwane University of Technology, Pretoria, South Africa 4 Department of Pharmacology, Faculty of Health Sciences, University of Pretoria, Pretoria, South Africa 5 Department of Biological Sciences, Faculty of Sciences, Eduardo Mondlane University, Maputo, Mozambique Email address: elsamariasalvador@gmail.com (E. M. Salvador), esalvador@uem.mz (E. M. Salvador), johanitak@gmail.com (J. Kruger), cheryl.mccrindle@gmail.com (C. M. E. McCrindle), vanessa.steenkamp@up.ac.za (V. Steenkamp), mccrindle@tut.ac.za (R. I. McCrindle) To cite this article: Elsa Maria Salvador, Johanita Kruger, Cheryl M. E. McCrindle, Robert I. McCrindle, Vanessa Steenkamp. In Vitro Bioaccessibility of Ferrous Sulfate and Ferrous Fumarate from Fortified Cassava Mahewu. Journal of Food and Nutrition Sciences. Vol. 3, No. 5, 2015, pp. 180-186. doi: 10.11648/j.jfns.20150305.13 Abstract: It has been suggested that iron fortification could reduce dietary anaemia in women of childbearing age and preschool children in Mozambique, where cassava root, the staple carbohydrate, is deficient in iron. Mahewu is a traditional non-alcoholic, beverage made from fermented cassava roots (Manihot esculenta, Crantz). This study used Luten’s in vitro dialysis method to compare the bioaccessibility of ferrous sulfate and ferrous fumarate added to mahewu made from sweet and bitter cassava varieties, at two different stages of fermentation. Iron concentration was measured using an Inductively Coupled Plasma-Optical Emission Spectrometer. Neither the stage of fortification nor the iron salt used affected the concentration of iron. A significant (p<0.05) difference was observed in the proportion of bioaccessible iron in mahewu fortified with either ferrous sulfate or ferrous fumarate. A higher proportion of iron was found to be bioaccessible in mahewu fortified with ferrous sulfate. However, the concentration of both total and proportional bioaccessible iron was significantly higher (p<0.05) when ferrous sulfate was used, compared to ferrous fumarate. It is recommended that ferrous sulphate be used for both household and commercial fortification of mahewu in Mozambique. Keywords: Bioaccessibility, Cassava Mahewu, Ferrous Fumarate, Ferrous Sulfate, Iron Fortification, Mozambique 1. Introduction The prevalence of under-nutrition in the Mozambican population is approximately 38%; throughout the country it is estimated that 43% of children younger than 5 years of age are moderately undernourished, 20% chronic and 8% acutely undernourished [1]. In Mozambique anaemia due to dietary iron deficiency is of public health concern [2]. Furthermore, the prevalence of anaemia in children younger than five years of age is estimated to be 69%; of which 26% are mildly anaemic, 39% moderately and 4% severely anaemic [1]. Cassava is a staple food in Mozambique, widely cultivated across the country, mainly by small-scale farmers [3]. Approximately 94% of cassava production is consumed by humans, with 4% made available for animal feed and industrial use [4]. While cassava is an excellent source of carbohydrates it contains low levels of protein and the levels of essential micronutrients such as iron are insignificant [5]. Cassava roots are consumed in various forms: stiff porridge (karakata); roasted cassava or rale [6]; bread and other baked products [7]; cooked with vegetables and peanuts (xiguinha) and the non-alcoholic fermented traditional beverage mahewu [8]. Cassava mahewu is made from the roots of both bitter and sweet varieties and it is often sweetened with sugar just before consumption. Maize mahewu has been fortified with micronutrients, including iron, at industrial level in other countries [9]. It has been suggested that communities whose major dietary intake is dependent on plant-derived foods, should consider iron fortification [10]. The World Health Organization (WHO)