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Carotenoids retention in biofortified yellow cassava processed with traditional African methods

Biofortified yellow cassava is being cultivated in countries with high cassava consumption to improve its population's vitamin A status. The carotenoid retention in biofortified cassava when processed as boiled, fufu, and chikwangue was evaluated in this study. Commercial biofortified varieties Kind...

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Main Authors: Taleon, Victor, Sumbu, Dan Mazenga, Muzhingi, T., Bidiaka, S.
Format: Journal Article
Language:Inglés
Published: Wiley 2018
Subjects:
biofortification
cassava
carotenoids
retinol
malnutrition
nutrition
tapioca
boiling
cooking
root crops
food processing
Online Access:https://hdl.handle.net/10568/98363
Summary:Biofortified yellow cassava is being cultivated in countries with high cassava consumption to improve its population's vitamin A status. The carotenoid retention in biofortified cassava when processed as boiled, fufu, and chikwangue was evaluated in this study. Commercial biofortified varieties Kindisa and Vuvu and the experimental genotypes MVZ2011B/360 and MVZ2012/044 were used. Fresh cassava roots were processed as boiled, fufu, and chikwangue. Provitamin A carotenoids (pVACs) content of fresh and processed cassava was measured by high‐performance liquid chromatography, and total carotenoids was measured by spectrophotometer.

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