Iodine Retention of Potassium Iodate Fortified Modified Cassava Flour (Mocaf) in Various Types of Package during Storage

Abstract

Modified cassava flour (mocaf) fortified with potassium iodate (KIO₃) was prepared as food alternative for iodine deficiency disorders (IDD) intervention. This present study aimed to evaluate iodine retention of mocaf fortified with KIO₃, moisture content, and swelling power during storage at various KIO₃ concentrations and package types, conducted in experimental research design. Fortification was performed at KIO₃ concentrations of 0 (non-fortification), 10, 20, 30, and 40 ppm. The products were then stored in polyethylene (PE), polypropylene (PP), and aluminium foil package, at room temperature for 0, 1, 2, 3, and 4 months. Results showed that after 4 months' storage, iodine retention was decrease in all treatments. The highest percentage of iodine retention of 74.93% was obtained by 40 ppm KIO₃fortified flour packed in aluminium foil, which also had the lowest difference between initial and final retention among all samples. Retention pattern showed increasing percentage was obtained with higher KIO₃ concentration in dose dependent manner, followed by increasing moisture content to 18.54% and swelling power to 45.66%. Significant difference was found between storage period and iodine retention, moisture content, and swelling power.