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...
| Autores principales: | , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Wiley
2018
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/98363 |
| _version_ | 1855541018822180864 |
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| author | Taleon, Victor Sumbu, Dan Mazenga Muzhingi, T. Bidiaka, S. |
| author_browse | Bidiaka, S. Muzhingi, T. Sumbu, Dan Mazenga Taleon, Victor |
| author_facet | Taleon, Victor Sumbu, Dan Mazenga Muzhingi, T. Bidiaka, S. |
| author_sort | Taleon, Victor |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | 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. |
| format | Journal Article |
| id | CGSpace98363 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| publisher | Wiley |
| publisherStr | Wiley |
| record_format | dspace |
| spelling | CGSpace983632025-11-29T05:22:24Z Carotenoids retention in biofortified yellow cassava processed with traditional African methods Taleon, Victor Sumbu, Dan Mazenga Muzhingi, T. Bidiaka, S. biofortification cassava carotenoids retinol malnutrition nutrition tapioca boiling cooking root crops food processing 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. 2018-10-29 2018-11-28T01:56:34Z 2018-11-28T01:56:34Z Journal Article https://hdl.handle.net/10568/98363 en Open Access Wiley Taleon, V.; Sumbu, D.; Muzhingi, T.; Bidiaka, S. 2019. Carotenoids retention in biofortified yellow cassava processed with traditional African methods. Journal of the Science of Food and Agriculture. ISSN 0022-5142. v99(3) pp. 1434-1441 |
| spellingShingle | biofortification cassava carotenoids retinol malnutrition nutrition tapioca boiling cooking root crops food processing Taleon, Victor Sumbu, Dan Mazenga Muzhingi, T. Bidiaka, S. Carotenoids retention in biofortified yellow cassava processed with traditional African methods |
| title | Carotenoids retention in biofortified yellow cassava processed with traditional African methods |
| title_full | Carotenoids retention in biofortified yellow cassava processed with traditional African methods |
| title_fullStr | Carotenoids retention in biofortified yellow cassava processed with traditional African methods |
| title_full_unstemmed | Carotenoids retention in biofortified yellow cassava processed with traditional African methods |
| title_short | Carotenoids retention in biofortified yellow cassava processed with traditional African methods |
| title_sort | carotenoids retention in biofortified yellow cassava processed with traditional african methods |
| topic | biofortification cassava carotenoids retinol malnutrition nutrition tapioca boiling cooking root crops food processing |
| url | https://hdl.handle.net/10568/98363 |
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