Assessment of the Proximate, Minerals, Vitamins, and Antinutrient Content of Fufu Flour made from Cassava and Cabbage

Cassava was traditionally processed into Fufu mash, dried, and processed into Fufu flour. Cabbage was also processed into flour. An experimental design having 7 blends were developed, sample A having 100% cassava fufu was used as control, sample B (5% cabbage flour / 95% cassava flour), sample C (10% cabbage flour/ 90% cassava flour), Sample D (15% cabbage flour/ 85% cassava flour), sample E (20% cabbage flour / 80% cassava flour), sample F (25% cabbage flour / 75% cassava flour), sample G (30% cabbage flour / 70% cassava flour), sample H (50% cabbage flour / 50% cassava flour). Proximate analysis was carried out both on the control and on various blends. Minerals and vitamin assays were evaluated. Statistical analysis was carried out using the 'R' statistical package. Results obtained show that the proximate compositions were significantly higher (p<0.05) in fufu with higher cabbage flour than the control with the exception of carbohydrate content and energy value, which was higher in the control (100% cassava fufu). Results of vitamin composition show that B-carotene, Vitamin A, B1, B2, B3, C, E, and K based on the blends increased from 1.91 ug/g, 6.33 IU, 0.06 mg/100g, 0.04 mg/100g, 0.77 mg/100g, 7.37 mg/100g, 0.40 mg/100g, 1.63 mg/100g to 7.70 ug/g, 25.65 IU, 0.08 mg/100g, 0.06 mg/100g, 0.94 mg/100g, 11.69 mg/100g, 0.53 mg/100g, 20.33 mg/100g. The phosphorus, calcium, magnesium, potassium, and sodium increased from 14.25 mg/100g, 49.54 mg/100g, 30.49 mg/100g, 71.48 mg/100g, and 12.70 mg/100g at 5% cabbage inclusion, to 37.90 mg/100g, 201.26 mg/100g, 54.01 mg/100g, 258.18 mg/100g and 41.78 mg/100g at 50% inclusion. These values were significantly higher (p < 0.05) than those obtained for the control (sample A) at 11.00 mg/100g, 32.16 mg/100g, 22.70 mg/100g, 18.63 mg/100g, and 12.96 mg/100g, respectively. Manganese was not detected in the control and at 5%, 10%, and 15% inclusion but was detected at 20%, 25%, 30%, and 50%. Iron was highest at 10% cabbage inclusion and lowest at 50% inclusion. 14.30 mg/100g of iron was obtained from the control (100% cassava) which was not significantly different from the value (14.06 mg/100g) obtained from sample D. Results from the anti-nutrient evaluation shows that cyanide, tannin, phytate, and oxalate increased with increase in cabbage inclusion. The values obtained are within safe limits making all the fufu samples safe for consumption.