Comparative study on nutrient and anti-nutrient changes in Ikivunde and Inyange, two Burundian traditionally processed cassava products

Abstract

A comparative study on nutrients and anti-nutrients in Ikivunde and Inyange and a correlation of nutrients and anti-nutrients with fermentation time during processing of both products were carried out. In Ikivunde, all nutrients and anti-nutrients had high negative correlations with fermentation time, except for crude fibre, fats and calcium, which showed high positive correlations. In Inyange, all nutrients and anti-nutrients were positively correlated with fermentation time, except for starch, ash, zinc, magnesium, calcium, glutamine and alanine. Analysis of variance showed that Ikivunde and Inyange differed significantly (P < 0.05) in reducing sugar, protein, ash, cyanide, phytic acid and tannin contents at various fermentation times. There were also significant differences (P < 0.05) between Ikivunde and Inyange in starch and fat contents at 48, 72, 96 and 120 h, while for crude fibre a significant difference was observed from 72 h until the end of fermentation. At the end of the fermentation period (120 h), Inyange had higher starch, protein, amino acid, reducing sugar, ash, iron, zinc, potassium, sodium, magnesium, fat, cyanide, phytic acid and tannin contents but lower crude fibre and calcium contents than Ikivunde. The results from this study showed that Inyange contains more nutrients and anti-nutrients than Ikivunde. © 2006 Society of Chemical Industry.