Physical losses could partially explain modest carotenoid retention in dried food products from biofortified cassava
Gari, a fermented and dried semolina made from cassava, is one of the most common foods in West Africa. Recently introduced biofortified yellow cassava containing provitamin A carotenoids could help tackle vitamin A deficiency prevalent in those areas. However there are concerns because of the low r...
| Autores principales: | , , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Public Library of Science
2018
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/145547 |
| _version_ | 1855515454399840256 |
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| author | Bechoff, Aurélie Tomlins, Keith Ian Chijioke, Ugo Ilona, Paul Westby, Andrew Boy, Erick |
| author_browse | Bechoff, Aurélie Boy, Erick Chijioke, Ugo Ilona, Paul Tomlins, Keith Ian Westby, Andrew |
| author_facet | Bechoff, Aurélie Tomlins, Keith Ian Chijioke, Ugo Ilona, Paul Westby, Andrew Boy, Erick |
| author_sort | Bechoff, Aurélie |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Gari, a fermented and dried semolina made from cassava, is one of the most common foods in West Africa. Recently introduced biofortified yellow cassava containing provitamin A carotenoids could help tackle vitamin A deficiency prevalent in those areas. However there are concerns because of the low retention of carotenoids during gari processing compared to other processes (e.g. boiling). The aim of the study was to assess the levels of true retention in trans–β-carotene during gari processing and investigate the causes of low retention. |
| format | Journal Article |
| id | CGSpace145547 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| publisher | Public Library of Science |
| publisherStr | Public Library of Science |
| record_format | dspace |
| spelling | CGSpace1455472025-02-24T06:46:43Z Physical losses could partially explain modest carotenoid retention in dried food products from biofortified cassava Bechoff, Aurélie Tomlins, Keith Ian Chijioke, Ugo Ilona, Paul Westby, Andrew Boy, Erick carotenoids biofortification vitamin content retinol processing losses vitamin deficiencies garri cassava processing Gari, a fermented and dried semolina made from cassava, is one of the most common foods in West Africa. Recently introduced biofortified yellow cassava containing provitamin A carotenoids could help tackle vitamin A deficiency prevalent in those areas. However there are concerns because of the low retention of carotenoids during gari processing compared to other processes (e.g. boiling). The aim of the study was to assess the levels of true retention in trans–β-carotene during gari processing and investigate the causes of low retention. 2018-03-29 2024-06-21T09:04:39Z 2024-06-21T09:04:39Z Journal Article https://hdl.handle.net/10568/145547 en https://doi.org/10.3362/2046-1887.18-00015 Open Access Public Library of Science Bechoff, Aurélie; Tomlins, Keith Ian; Chijioke, Ugo; Ilona, Paul; Westby, Andrew; and Boy, Erick. 2018. Physical losses could partially explain modest carotenoid retention in dried food products from biofortified cassava. PLOS ONE 13(3): e0194402. https://doi.org/10.1371/journal.pone.0194402 |
| spellingShingle | carotenoids biofortification vitamin content retinol processing losses vitamin deficiencies garri cassava processing Bechoff, Aurélie Tomlins, Keith Ian Chijioke, Ugo Ilona, Paul Westby, Andrew Boy, Erick Physical losses could partially explain modest carotenoid retention in dried food products from biofortified cassava |
| title | Physical losses could partially explain modest carotenoid retention in dried food products from biofortified cassava |
| title_full | Physical losses could partially explain modest carotenoid retention in dried food products from biofortified cassava |
| title_fullStr | Physical losses could partially explain modest carotenoid retention in dried food products from biofortified cassava |
| title_full_unstemmed | Physical losses could partially explain modest carotenoid retention in dried food products from biofortified cassava |
| title_short | Physical losses could partially explain modest carotenoid retention in dried food products from biofortified cassava |
| title_sort | physical losses could partially explain modest carotenoid retention in dried food products from biofortified cassava |
| topic | carotenoids biofortification vitamin content retinol processing losses vitamin deficiencies garri cassava processing |
| url | https://hdl.handle.net/10568/145547 |
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