RESUMEN
BACKGROUND: 'Mchuchume' is a ready to eat fermented cassava food used for breakfast, lunch, and/or snack purposes. Its diverse consumption modes attract many studies, including regarding its fortification with inexpensive food materials rich in beneficial nutritional qualities. This study is aimed at investigating the effect of soya bean flour and Moringa oleifera leaves powder on the micronutrient composition of mchuchume. RESULTS: Enrichment significantly increased iron (0.001 g kg-1 in control to 0.03 g kg-1 in cassava-soya, 0.06 g kg-1 in cassava-moringa and 0.09 g kg-1 in cassava-soya-moringa) and potassium (1.01 g kg-1 in control to 5.14 g kg-1 in cassava-soya, 3.45 g kg-1 in cassava-moringa and 7.43 g kg-1 in cassava-soya-moringa). Compared with the control (0.10 g kg-1 sodium), sodium content either decreased significantly (to 0.09 g kg-1 in cassava-soya) or increased significantly (to 0.37 g k g-1 in cassava-moringa and 0.36 g kg-1 in cassava-soya-moringa). ß-Carotene was below the instrument's limit of detection (<0.2 × 10-6 g mL-1 ) in the control and cassava-soya blends but was detected in cassava-moringa (0.01-0.02 g kg-1 ) and cassava-soya-moringa blends (0.01-0.02 g kg-1 ). CONCLUSION: Mchuchume fortified with both M. oleifera leaves powder and soya bean flour has micronutrients at recommended dietary allowances. The food is recommended for use in management of iron and vitamin A deficiencies, which are endemic not only to inhabitants and refugees of the Kigoma region in Tanzania but also to people in most African countries and other cassava-consuming developing nations. © 2020 Society of Chemical Industry.