Abstract
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.