Proximate composition, cyanide content, and carotenoid retention after boiling of provitamin A-rich cassava grown in Ghana
Biofortified yellow-fleshed cassava is important in countries with high cassava consumption, to improve the vitamin A status of their populations. Yellow- and white-fleshed cassava were evaluated over three locations for proximate composition and cyanide content as well as retention of carotenoids a...
| Autores principales: | , , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
MDPI
2020
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/171314 |
| _version_ | 1855515737015189504 |
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| author | Boakye Peprah, Bright Parkes, Elizabeth Harrison, Obed A. van Biljon, Angeline Steiner-Asiedu, Matilda Labuschagne, Maryke |
| author_browse | Boakye Peprah, Bright Harrison, Obed A. Labuschagne, Maryke Parkes, Elizabeth Steiner-Asiedu, Matilda van Biljon, Angeline |
| author_facet | Boakye Peprah, Bright Parkes, Elizabeth Harrison, Obed A. van Biljon, Angeline Steiner-Asiedu, Matilda Labuschagne, Maryke |
| author_sort | Boakye Peprah, Bright |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Biofortified yellow-fleshed cassava is important in countries with high cassava consumption, to improve the vitamin A status of their populations. Yellow- and white-fleshed cassava were evaluated over three locations for proximate composition and cyanide content as well as retention of carotenoids after boiling. There was significant variation in the crude fiber, fat, protein and ash content of the genotypes. All but one of the yellow-fleshed cassava genotypes recorded higher protein values than the white-fleshed local genotypes across locations. The cyanide content of the genotypes varied between locations but was within the range of sweet cassava genotypes, but above the maximum acceptable recommended limit. Micronutrient retention is important in biofortified crops because a loss of micronutrients during processing and cooking reduces the nutritional value of biofortified foods. Total carotenoid content (TCC) ranged from 1.18–18.81 μg.g−1 and 1.01–13.36 μg.g−1 (fresh weight basis) for fresh and boiled cassava, respectively. All the yellow-fleshed cassava genotypes recorded higher TCC values in both the fresh and boiled state than the white-fleshed genotypes used as checks. |
| format | Journal Article |
| id | CGSpace171314 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2020 |
| publishDateRange | 2020 |
| publishDateSort | 2020 |
| publisher | MDPI |
| publisherStr | MDPI |
| record_format | dspace |
| spelling | CGSpace1713142025-02-19T14:30:50Z Proximate composition, cyanide content, and carotenoid retention after boiling of provitamin A-rich cassava grown in Ghana Boakye Peprah, Bright Parkes, Elizabeth Harrison, Obed A. van Biljon, Angeline Steiner-Asiedu, Matilda Labuschagne, Maryke carotenoids biofortification cassava cyanides protein content trace elements retinol Biofortified yellow-fleshed cassava is important in countries with high cassava consumption, to improve the vitamin A status of their populations. Yellow- and white-fleshed cassava were evaluated over three locations for proximate composition and cyanide content as well as retention of carotenoids after boiling. There was significant variation in the crude fiber, fat, protein and ash content of the genotypes. All but one of the yellow-fleshed cassava genotypes recorded higher protein values than the white-fleshed local genotypes across locations. The cyanide content of the genotypes varied between locations but was within the range of sweet cassava genotypes, but above the maximum acceptable recommended limit. Micronutrient retention is important in biofortified crops because a loss of micronutrients during processing and cooking reduces the nutritional value of biofortified foods. Total carotenoid content (TCC) ranged from 1.18–18.81 μg.g−1 and 1.01–13.36 μg.g−1 (fresh weight basis) for fresh and boiled cassava, respectively. All the yellow-fleshed cassava genotypes recorded higher TCC values in both the fresh and boiled state than the white-fleshed genotypes used as checks. 2020 2025-01-29T12:58:00Z 2025-01-29T12:58:00Z Journal Article https://hdl.handle.net/10568/171314 en Open Access MDPI Boakye Peprah, Bright; Parkes, Elizabeth Y.; Harrison, Obed A.; van Biljon, Angeline; Steiner-Asiedu, Matilda; and Labuschagne, Maryke T. 2020. Proximate composition, cyanide content, and carotenoid retention after boiling of provitamin A-rich cassava grown in Ghana. Foods 9(12): 1800. https://doi.org/10.3390/foods9121800 |
| spellingShingle | carotenoids biofortification cassava cyanides protein content trace elements retinol Boakye Peprah, Bright Parkes, Elizabeth Harrison, Obed A. van Biljon, Angeline Steiner-Asiedu, Matilda Labuschagne, Maryke Proximate composition, cyanide content, and carotenoid retention after boiling of provitamin A-rich cassava grown in Ghana |
| title | Proximate composition, cyanide content, and carotenoid retention after boiling of provitamin A-rich cassava grown in Ghana |
| title_full | Proximate composition, cyanide content, and carotenoid retention after boiling of provitamin A-rich cassava grown in Ghana |
| title_fullStr | Proximate composition, cyanide content, and carotenoid retention after boiling of provitamin A-rich cassava grown in Ghana |
| title_full_unstemmed | Proximate composition, cyanide content, and carotenoid retention after boiling of provitamin A-rich cassava grown in Ghana |
| title_short | Proximate composition, cyanide content, and carotenoid retention after boiling of provitamin A-rich cassava grown in Ghana |
| title_sort | proximate composition cyanide content and carotenoid retention after boiling of provitamin a rich cassava grown in ghana |
| topic | carotenoids biofortification cassava cyanides protein content trace elements retinol |
| url | https://hdl.handle.net/10568/171314 |
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