Fortification Effect of Encapsulated Vitamin A and Iron in Cassava Flour and Its Aplication in Flakes Production

Fortification is one of the promising techniques for decreasing micronutrient deficiency problem, particularly in vitamin A and iron cases. This research aimed to investigate the effect of encapsulated vitamin A and iron fortification on cassava flour and its application on flakes product. Cassava flour was fortified with 5.6 mg/kg of encapsulated vitamin A (retinyl palmitate) for a single treatment, and also combined with 31 mg/kg of encapsulated iron (FeSO4.7H20). Non-fortified cassava flour was used as control. Results showed no significant differences in water content (10.09 +/- 0.24 - 10.71 +/- 1.76) and the cassava flour's whiteness degree (98.11 +/- 0.13 - 98.85 +/- 0.12) for each treatment (p> 0.05). However, with iron levels of (7.42 +/- 0.09 - 28.20 +/- 0.96) and vitamin A of (<0.50 +/- 0.00 - 7.19 +/- 1.45), the cassava flour was significantly different (p<0.05). An application of fortified cassava flour fortified in flakes product resulted no significant difference in vitamin A amount (13.23 +/- 4.24 - 14.66 +/- 0.97) and color product (28.29 +/- 0.62 - 30.08 +/- 0.97) (p>0.05). Furthermore, level of iron and vitamin A in flakes was increased, positively correlated with fortificant concentration. Fortification with combined treatment (vitamin A and iron) reduced bioaccessibility of vitamin A (51.24 +/- 1.32), but significantly improved bioaccessibility of iron (77.69 +/- 1.45). Based on organoleptic test, all fortified flakes were acceptable +/- 5 (rather preferred) to be consumed.