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Retention of Pro-Vitamin A Content in Products from New Biofortified Cassava Varieties
Plant breeding efforts in sub-Saharan Africa (SSA) have produced biofortified cassava with high carotenoid content to address vitamin A deficiencies (VAD). Since carotenoids in foods are easily depleted during processing, the retention of β-carotene in some newly released cassava varieties is under...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6560409/ https://www.ncbi.nlm.nih.gov/pubmed/31137653 http://dx.doi.org/10.3390/foods8050177 |
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author | Eyinla, Toluwalope Emmanuel Maziya-Dixon, Busie Alamu, Oladeji Emmanuel Sanusi, Rasaki Ajani |
author_facet | Eyinla, Toluwalope Emmanuel Maziya-Dixon, Busie Alamu, Oladeji Emmanuel Sanusi, Rasaki Ajani |
author_sort | Eyinla, Toluwalope Emmanuel |
collection | PubMed |
description | Plant breeding efforts in sub-Saharan Africa (SSA) have produced biofortified cassava with high carotenoid content to address vitamin A deficiencies (VAD). Since carotenoids in foods are easily depleted during processing, the retention of β-carotene in some newly released cassava varieties is under query. From four of these new varieties, two commonly consumed products (gari and its dough) were processed according to standard methods. Retention of β-carotene was then probed after applying fermentation periods of a day and three days. The possible contribution of the products to Vitamin A intake in children, adolescents, and women was also assessed. The concentration of β-carotene in fresh Cassava roots ranged from 5.32 to 7.81 µg/g. The percentage retention ranged from 14.4 to 29.3% and 10 to 21.7% in gari fermented for one and three days respectively. The impact of varietal difference and length of fermentation was significant on retention in the intermediate and final products (p < 0.001). When compared with dietary intake data, cooking biofortified gari into its dough reduced Vitamin A intake in most varieties. We conclude that processing Cassava into gari (especially its dough) could hinder the retention of β-carotene however some varieties have retention advantage over others irrespective of the initial concentration in their fresh roots. |
format | Online Article Text |
id | pubmed-6560409 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-65604092019-06-17 Retention of Pro-Vitamin A Content in Products from New Biofortified Cassava Varieties Eyinla, Toluwalope Emmanuel Maziya-Dixon, Busie Alamu, Oladeji Emmanuel Sanusi, Rasaki Ajani Foods Article Plant breeding efforts in sub-Saharan Africa (SSA) have produced biofortified cassava with high carotenoid content to address vitamin A deficiencies (VAD). Since carotenoids in foods are easily depleted during processing, the retention of β-carotene in some newly released cassava varieties is under query. From four of these new varieties, two commonly consumed products (gari and its dough) were processed according to standard methods. Retention of β-carotene was then probed after applying fermentation periods of a day and three days. The possible contribution of the products to Vitamin A intake in children, adolescents, and women was also assessed. The concentration of β-carotene in fresh Cassava roots ranged from 5.32 to 7.81 µg/g. The percentage retention ranged from 14.4 to 29.3% and 10 to 21.7% in gari fermented for one and three days respectively. The impact of varietal difference and length of fermentation was significant on retention in the intermediate and final products (p < 0.001). When compared with dietary intake data, cooking biofortified gari into its dough reduced Vitamin A intake in most varieties. We conclude that processing Cassava into gari (especially its dough) could hinder the retention of β-carotene however some varieties have retention advantage over others irrespective of the initial concentration in their fresh roots. MDPI 2019-05-24 /pmc/articles/PMC6560409/ /pubmed/31137653 http://dx.doi.org/10.3390/foods8050177 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Eyinla, Toluwalope Emmanuel Maziya-Dixon, Busie Alamu, Oladeji Emmanuel Sanusi, Rasaki Ajani Retention of Pro-Vitamin A Content in Products from New Biofortified Cassava Varieties |
title | Retention of Pro-Vitamin A Content in Products from New Biofortified Cassava Varieties |
title_full | Retention of Pro-Vitamin A Content in Products from New Biofortified Cassava Varieties |
title_fullStr | Retention of Pro-Vitamin A Content in Products from New Biofortified Cassava Varieties |
title_full_unstemmed | Retention of Pro-Vitamin A Content in Products from New Biofortified Cassava Varieties |
title_short | Retention of Pro-Vitamin A Content in Products from New Biofortified Cassava Varieties |
title_sort | retention of pro-vitamin a content in products from new biofortified cassava varieties |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6560409/ https://www.ncbi.nlm.nih.gov/pubmed/31137653 http://dx.doi.org/10.3390/foods8050177 |
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