Carotenoid stability during storage of yellow gari made from biofortified cassava or with palm oil

Bechoff, Aurélie; Chijioke, Ugo; Tomlins, Keith I.; Govinden, Pesila; Ilona, P.; Westby, A.; Boy, Erick

doi:10.1016/j.jfca.2015.06.002

Cited by 45 publications

(54 citation statements)

References 24 publications

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“…After 12 days of storage, total carotenoid retention varied from 5-16%, and there were no detectable carotenoids after 26 days. These results, in accordance with Bechoff et al [24], demonstrate that the retention of carotenoids in dried yellow cassava products (flour, gari) during storage may be a constraint.…”

Section: Cassavasupporting

confidence: 91%

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Micronutrient (provitamin A and iron/zinc) retention in biofortified crops

Bechoff¹,

Taleon²,

Carvalho³

et al. 2017

AJFAND

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For biofortification to be successful, biofortified crops must demonstrate sufficient levels of retention of micronutrients after typical processing, storage, and cooking practices. Expected levels of retention at the breeding stage were verified experimentally. It was proven that the variety of biofortified crop, processing method, and micronutrient influence the level of retention. Provitamin A is best retained when the crops are boiled/steamed in water. Processing methods that are harsher on the food matrix (i.e. drying, frying, roasting) result in higher losses of provitamin A carotenoids. Degradation also occurs during the storage of dried products (e.g. from sweet potato, maize, cassava) at ambient temperature, and a short shelf life is a constraint that should be considered when foods are biofortified for provitamin A. Iron and zinc retention were high for common beans (Phaseolus vulgaris) and cowpeas (Vigna unguiculata), indicating that iron and zinc were mostly preserved during cooking (with/without soaking in water).

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Section: Cassavasupporting

confidence: 91%

“…Bechoff et al [24] assessed the degradation of carotenoids during storage for Nigerian gari made from yellow biofortified cassava. A mathematical model (Arrhenius model) was applied to predict the degradation of carotenoids in the product.…”

Section: Cassavamentioning

confidence: 99%

Micronutrient (provitamin A and iron/zinc) retention in biofortified crops

Bechoff¹,

Taleon²,

Carvalho³

et al. 2017

AJFAND

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“…Therefore although yellow colour is a visible trait in the root, the final product (gari with palm oil) does not differ in colour from the product people are used to consume. The vitamin A activity of palm oil gari and biofortified gari of the same colour respectively were about 300 and 200 RAE (Retinol Activity Equivalent), respectively (Bechoff et al 2015b). Oparinde et al, 2012 worked on the acceptability of conventionally bred biofortified cassava products (eba and gari) in West and Eastern parts of Nigeria.…”

Section: Most Cassava Grown Inmentioning

confidence: 94%

“…However some local cassava products such as gari can be prepared with palm oil containing carotenoids, which also transfers a yellow colour (and carotenoids) to the product (Bechoff et al, 2015b). Bechoff et al, 2014 working on local (white), with and without palm oil, biofortified yellow cassava fufu and eba products (TMS 01/1371; 01/1368; 01/1412) also found that biofortified products were acceptable (with a score  7 (like moderately)) to the local Nigerian consumers (n = 122).…”

Section: Most Cassava Grown Inmentioning

confidence: 99%

Cassava traits and end-user preference: Relating traits to consumer liking, sensory perception, and genetics

Bechoff

Tomlins

Fliedel

et al. 2017

Critical Reviews in Food Science and Nutrition

Self Cite

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The International Center for Tropical Agriculture (CIAT) believes that open access contributes to its mission of reducing hunger and poverty, and improving human nutrition in the tropics through research aimed at increasing the eco-efficiency of agriculture.CIAT is committed to creating and sharing knowledge and information openly and globally. We do this through collaborative research as well as through the open sharing of our data, tools, and publications. Citation:Bechoff, Aurélie; Tomlins, Keith; Fliedel, Geneviève; Becerra Lopez-Lavalle, Luis Augusto; Westby, Andrew; Hershey, Clair; Dufour, Dominique. 2016. Cassava traits and end-user preference: relating traits to consumer liking, sensory perception, and genetics. Critical Reviews in Food Science and Nutrition. DOI: 10.1080DOI: 10. /10408398.2016 formed during processing such as organic acids gave fermented cassava products an acidic taste that was appreciated but the fermented smell was not always liked. Anti-nutritional compounds such as cyanogenic glucosides were mostly related to bitter taste. Post-harvest Physiological Deterioration (PPD) affected the overall sensory characteristics and acceptability. Genes responsible for some of these traits were also investigated. Diversity in cassava food products can provide a challenge to identifying acceptance criteria. Socio-economic factors such as gender may also be critical. This review leads to questions in relation to the adaptation of cassava breeding to meet consumer needs and preference in order to maximise income, health and food security.

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“…Lower retention levels after storage (at room temperature and in the absence of light) have been reported [108]. Carotenoid content of gari products decreased markedly with time and temperature [109].…”

Section: Retention and Bioavailability Studiesmentioning

confidence: 94%

Carotenoids in Cassava Roots

Ceballos¹,

Davrieux²,

Talsma³

et al. 2017

Carotenoids

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Vitamin A deficiency (VAD) is a preventable tragedy that affects millions of people, particularly in sub-Saharan Africa. A large proportion of these people rely on diets based on cassava as a source of calories. During the last two decades, significant efforts have been made to identify sources of germplasm with high pro-vitamin A carotenoids (pVAC) and then use them to develop cultivars with a nutritional goal of 15 μg g −1 of β-carotene (fresh weight basis) and good agronomic performance. The protocols for sampling roots and quantifying carotenoids have been improved. Recently, NIR predictions began to be used. Retention of carotenoids after different root processing methods has been measured. Bioavailability studies suggest high conversion rates. Genetic modification has also been achieved with mixed results. Carotenogenesis genes have been characterized and their activity in roots measured.

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Carotenoid stability during storage of yellow gari made from biofortified cassava or with palm oil

Abstract: Journal articleIFPRI3; HavestPlus; CRP4; B Promoting healthy food systems; DCAHarvestPlus; A4NHPRCGIAR Research Program on Agriculture for Nutrition and Health (A4NH

Cited by 45 publications

References 24 publications

Micronutrient (provitamin A and iron/zinc) retention in biofortified crops

Micronutrient (provitamin A and iron/zinc) retention in biofortified crops

Cassava traits and end-user preference: Relating traits to consumer liking, sensory perception, and genetics

Carotenoids in Cassava Roots

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