Proximate composition of fermented cassava meal “mchuchume” fortified with soya bean flour and Moringa oleifera leaves powder

  • Severino Alphonce
  • Lillian Daniel KaaleEmail author
  • Leonard M. P. Rweyemamu
  • Francis Millinga
Original Article


Mchuchume is a ready to eat meal made from boiled and fermented cassava, which is mainly consumed in Western part of Tanzania. As other fermented cassava foods, it is rich in carbohydrate but deficient of other nutrients. In this study Moringa oleifera leaves powder (MOLP) and soya bean flour (SBF) were used to improve its nutrients. Fortification effects of MOLP and SBF were studied during separate and coetaneous inclusion. Proximate compositions of raw materials and blends were analysed. Mchuchume (control) had moisture, ash, fat, protein, fibre and carbohydrate of 68.138%, 1.090%, 0.589%, 2.068%, 5.738% and 22.367%, respectively, for SBF were 9.522%, 4.990%, 15.436%, 43.807%, 13.751% and 12.486%, respectively and for MOLP were 8.411%, 7.751%, 7.537%, 18.205%, 11.416179% and 46.681%, respectively. Mchuchume-soya had moisture (45.678% and 58.558%), ash (2.398% and 3.664%), fat (2.913% and 5.915%), protein (2.911% and 4.568%), fibre (7.373% and 9.139%) and carbohydrate (22.199% and 27.172%). Mchuchume-moringa had moisture (58.786% and 64.751%), ash (2.248% and 4.184%), fat (0.955% and 1.724%), protein (2.911% and 4.568%), fibre (6.023% and 6.626%) and carbohydrate (29.136% and 30.739%) while mchuchume-soya-moringa had moisture (45.651–58.874%), ash (2.498–4.481%), fat (1.506–4.868), protein (10.722–24.167%), fibre (6.3492–9.408%) and carbohydrate (10.203–21.239%). Mchuchume fortified with both SBF and MOLP are of the most improved nutritive values such that consumption of either of these fortified meals for a day would make an individual to meet his or her recommended dietary allowance for the nutrients analysed at a relatively lesser cost.


Fortification Proximate composition Mchuchume Soya bean flour Moringa oleifera leaves powder Recommended dietary allowance 



The authors are grateful to the Deustscher Akademischer Austausch Dienst (DAAD) (German Academic Exchange Service) for its financial support.


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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • Severino Alphonce
    • 1
  • Lillian Daniel Kaale
    • 1
    Email author
  • Leonard M. P. Rweyemamu
    • 1
  • Francis Millinga
    • 2
  1. 1.Department of Food Science and TechnologyUniversity of Dar ES SalaamDar es SalaamTanzania
  2. 2.Tanzania Food and Nutrition CentreDar es SalaamTanzania

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