Pro-vitamin A Carotenoids Stability and Bioaccessibility From Elite Selection of Biofortified Cassava Roots (Manihot esculanta, Crantz) Processed to Traditional Flours and Porridges
Cassava biofortification programs have made significant progress in improving pro-vitamin A carotenoid (pVAC) content; however, the nutritional impact of traditional and industrial food processing has not been fully assessed. The effects of fermentation and thermal processing on the stability and bi...
| Autores principales: | , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
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Royal Society of Chemistry
2018
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| Acceso en línea: | https://hdl.handle.net/10568/97896 |
| _version_ | 1855542668056068096 |
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| author | Aragón, Ingrid J. Ceballos, Hernán Dufour, Dominique Ferruzzi, Mario G. |
| author_browse | Aragón, Ingrid J. Ceballos, Hernán Dufour, Dominique Ferruzzi, Mario G. |
| author_facet | Aragón, Ingrid J. Ceballos, Hernán Dufour, Dominique Ferruzzi, Mario G. |
| author_sort | Aragón, Ingrid J. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Cassava biofortification programs have made significant progress in improving pro-vitamin A carotenoid (pVAC) content; however, the nutritional impact of traditional and industrial food processing has not been fully assessed. The effects of fermentation and thermal processing on the stability and bioaccessibility of pVAC from elite selections of biofortified cassava roots were assessed to determine the potential for genotype x processing effects. Unfermented (UF) and fermented (F) flours were produced from 10 genotypes. Gari (G) flour was produced by toasting two fermented cassava genotypes. Bioaccessibility of pVAC was evaluated from finished products (porridges at 22% flour/water) via in vitro digestion. Levels of β-carotene equivalents (β-CE) were 23–43 μg β-CE per g DW among genotypes. F and Gari flours showed higher β-CE retention (p < 0.05) during oven-drying and cooking of porridges compared with UF flours. Bioaccessibility of β-CE (ME%) was 4–15%, across the genotypes and processing. However, contrasting effects of fermentation and thermal processing effects were observed among individual cassava genotypes. These results suggest that genotypic and other factors may impact release and availability of carotenoids and that consideration of both genetics and processing may be warranted in the selection of biofortified cassava cultivars to advance into the application. |
| format | Journal Article |
| id | CGSpace97896 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| publisher | Royal Society of Chemistry |
| publisherStr | Royal Society of Chemistry |
| record_format | dspace |
| spelling | CGSpace978962025-11-12T06:00:12Z Pro-vitamin A Carotenoids Stability and Bioaccessibility From Elite Selection of Biofortified Cassava Roots (Manihot esculanta, Crantz) Processed to Traditional Flours and Porridges Aragón, Ingrid J. Ceballos, Hernán Dufour, Dominique Ferruzzi, Mario G. manihot esculenta carotenoids biofortied crops biofotification vitamins genotypes Cassava biofortification programs have made significant progress in improving pro-vitamin A carotenoid (pVAC) content; however, the nutritional impact of traditional and industrial food processing has not been fully assessed. The effects of fermentation and thermal processing on the stability and bioaccessibility of pVAC from elite selections of biofortified cassava roots were assessed to determine the potential for genotype x processing effects. Unfermented (UF) and fermented (F) flours were produced from 10 genotypes. Gari (G) flour was produced by toasting two fermented cassava genotypes. Bioaccessibility of pVAC was evaluated from finished products (porridges at 22% flour/water) via in vitro digestion. Levels of β-carotene equivalents (β-CE) were 23–43 μg β-CE per g DW among genotypes. F and Gari flours showed higher β-CE retention (p < 0.05) during oven-drying and cooking of porridges compared with UF flours. Bioaccessibility of β-CE (ME%) was 4–15%, across the genotypes and processing. However, contrasting effects of fermentation and thermal processing effects were observed among individual cassava genotypes. These results suggest that genotypic and other factors may impact release and availability of carotenoids and that consideration of both genetics and processing may be warranted in the selection of biofortified cassava cultivars to advance into the application. 2018-08-10 2018-11-08T19:56:49Z 2018-11-08T19:56:49Z Journal Article https://hdl.handle.net/10568/97896 en Open Access application/pdf Royal Society of Chemistry Aragón, Ingrid J.; Ceballos, Hernán; Dufour, Dominique & Ferruzzi, Mario G.(2018). Pro-vitamin A Carotenoids Stability and Bioaccessibility From Elite Selection of Biofortified Cassava Roots (Manihot esculanta, Crantz) Processed to Traditional Flours and Porridges. Food & Function. 9: 4822-4835. |
| spellingShingle | manihot esculenta carotenoids biofortied crops biofotification vitamins genotypes Aragón, Ingrid J. Ceballos, Hernán Dufour, Dominique Ferruzzi, Mario G. Pro-vitamin A Carotenoids Stability and Bioaccessibility From Elite Selection of Biofortified Cassava Roots (Manihot esculanta, Crantz) Processed to Traditional Flours and Porridges |
| title | Pro-vitamin A Carotenoids Stability and Bioaccessibility From Elite Selection of Biofortified Cassava Roots (Manihot esculanta, Crantz) Processed to Traditional Flours and Porridges |
| title_full | Pro-vitamin A Carotenoids Stability and Bioaccessibility From Elite Selection of Biofortified Cassava Roots (Manihot esculanta, Crantz) Processed to Traditional Flours and Porridges |
| title_fullStr | Pro-vitamin A Carotenoids Stability and Bioaccessibility From Elite Selection of Biofortified Cassava Roots (Manihot esculanta, Crantz) Processed to Traditional Flours and Porridges |
| title_full_unstemmed | Pro-vitamin A Carotenoids Stability and Bioaccessibility From Elite Selection of Biofortified Cassava Roots (Manihot esculanta, Crantz) Processed to Traditional Flours and Porridges |
| title_short | Pro-vitamin A Carotenoids Stability and Bioaccessibility From Elite Selection of Biofortified Cassava Roots (Manihot esculanta, Crantz) Processed to Traditional Flours and Porridges |
| title_sort | pro vitamin a carotenoids stability and bioaccessibility from elite selection of biofortified cassava roots manihot esculanta crantz processed to traditional flours and porridges |
| topic | manihot esculenta carotenoids biofortied crops biofotification vitamins genotypes |
| url | https://hdl.handle.net/10568/97896 |
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