Riboflavin content of some fermented foods in Ghana

Abstract

Levels of riboflavin in maize (Zea mays)dough and cassava (Manihot utilisima) mash during various stages of fermentation were determined. The effects of traditional methods of processing and preparing some foods from these products were also investigated. The level of riboflavin in both maize and cassava mash remained almost unchanged over 4 days of fermentation, being respectively about 0.107 and 0.030 mg riboflavin per 100 g dry matter for maize dough and cassava mash. Cooking maize dough into banku and Ga kenkey resulted in a mean loss of 33% and 36% riboflavin respectively. There was no significant change in the riboflavin level in gari made from cassava mash. Information is also given on the riboflavin content of pito and palm wine