Proximate, Mineral and Anti-nutrient Characteristics of Fermented Cassava Product (Pupuru) Supplemented with Fermented Moringa oleifera Seed

Abstract

Background Pupuru, a traditionally fermented and smoked-dried cassava (Manihot esculenta) product, is widely consumed in South-Western Nigeria but is limited by low protein content and poor nutritional profile. Objective This study investigated the proximate composition, mineral profiles, and anti-nutritional factors of Pupuru supplemented with fermented Moringa oleifera seeds at varying inclusion levels. Methods Fermented cassava mash was supplemented with fermented Moringa oleifera seeds at 0% (control), 1%, 5%, and 10% inclusion levels. The resulting flour blends were analyzed for proximate composition, macro- and micromineral content, and anti-nutritional factors using standard AOAC methods. Results Supplementation significantly (p<0.05) increased protein (1.43–4.33%), fat (0.28–0.87%), fiber (0.32–0.75%), ash (0.40–1.30%), and moisture (12.57–13.06%) contents while carbohydrate content decreased (84.52–80.20%). Mineral profiles improved significantly across all treatment levels for iron (18.28–22.40 mg/kg), zinc (7.71–12.51 mg/kg), manganese (3.66–8.91 mg/kg), and copper (0.67–1.14 mg/kg). Anti-nutritional factors including phytate (0.27–0.30%), saponin (0.05–0.09%), oxalate (0.13–0.16%), and tannin remained within acceptable limits. Conclusion Moringa oleifera seed supplementation significantly improved the nutritional quality of Pupuru without compromising its safety profile, presenting a viable strategy for addressing protein-calorie malnutrition and mineral deficiencies in cassava-consuming populations.