Carotenoids retention in biofortified yellow cassava processed with traditional African methods

Taleon, Víctor; Sumbu, Dan; Muzhingi, Tawanda; Bidiaka, Sylvain

doi:10.1002/jsfa.9347

Cited by 20 publications

(25 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This, therefore, implies that extensive processing may be a hindrance in the utilization of these new crops. High depletion of β-carotene levels after cooking was similarly observed from reported literature [40]. Even though the impact of consuming gari and its dough on vitamin A serum concentrations is not yet fully established in VAD populations, the results presented give a hint that the newly released varieties of Cassava have a chance of reducing the burden of VAD in sub-Saharan populations where it is still endemic.…”

Section: Resultssupporting

confidence: 79%

“…These observed losses could also be due to carotenoids isomerization and oxidation which is the breakdown of trans-carotenoids to their cis isomers due to increased contact with moisture, heat treatment, and exposure to light [38,39]. More recent findings confirm these depletion patterns in Cassava products consumed in Sub-Saharan Africa [21,40].…”

Section: Resultsmentioning

confidence: 88%

See 1 more Smart Citation

Retention of Pro-Vitamin A Content in Products from New Biofortified Cassava Varieties

Eyinla

Maziya‐Dixon

Alamu³

et al. 2019

Foods

View full text Add to dashboard Cite

Plant breeding efforts in sub-Saharan Africa (SSA) have produced biofortified cassava with high carotenoid content to address vitamin A deficiencies (VAD). Since carotenoids in foods are easily depleted during processing, the retention of β-carotene in some newly released cassava varieties is under query. From four of these new varieties, two commonly consumed products (gari and its dough) were processed according to standard methods. Retention of β-carotene was then probed after applying fermentation periods of a day and three days. The possible contribution of the products to Vitamin A intake in children, adolescents, and women was also assessed. The concentration of β-carotene in fresh Cassava roots ranged from 5.32 to 7.81 µg/g. The percentage retention ranged from 14.4 to 29.3% and 10 to 21.7% in gari fermented for one and three days respectively. The impact of varietal difference and length of fermentation was significant on retention in the intermediate and final products (p < 0.001). When compared with dietary intake data, cooking biofortified gari into its dough reduced Vitamin A intake in most varieties. We conclude that processing Cassava into gari (especially its dough) could hinder the retention of β-carotene however some varieties have retention advantage over others irrespective of the initial concentration in their fresh roots.

show abstract

Section: Resultssupporting

confidence: 79%

Section: Resultsmentioning

confidence: 88%

Retention of Pro-Vitamin A Content in Products from New Biofortified Cassava Varieties

Eyinla

Maziya‐Dixon

Alamu³

et al. 2019

Foods

View full text Add to dashboard Cite

show abstract

“…Currently, the biofortified cassava program conventionally breeds for pVACS with breeding targets set for 15 μg/g. A recent retention study showed great losses of pVACs during processing and cooking of two primary forms of cassava consumed, fufu and chikwangwe, with a mere~2% and~10% of pVACS remaining, respectively [29]. These large losses in pVACs are in part a result of the large losses of solid mass due to the processing, with primary cassava products fufu and chikwangwe containing about one-quarter to one-third of solid mass of the cassava cubes after processing.…”

Section: South Kivumentioning

confidence: 99%

Micronutrient intake and prevalence of micronutrient inadequacy among women (15-49 y) and children (6-59 mo) in South Kivu and Kongo Central, Democratic Republic of the Congo (DRC)

et al. 2020

View full text Add to dashboard Cite

Iron biofortified beans and carotenoid enriched cassava are proposed as a solution to combat iron and vitamin A deficiencies, respectively, in the Democratic Republic of Congo (DRC). To inform the need for biofortified foods, we conducted a survey in 2014 in two provinces of the DRC, South Kivu and Kongo Central. Unexpectedly, women of reproductive age (WRA; 15-49 y) and their children (6-59 m) had a low prevalence of biochemical iron and vitamin A deficiency, based on ferritin and retinol binding protein, respectively. To better understand the lack of biochemical deficiency of these nutrients, we examined the prevalence of inadequate intake for these and other select nutrients. Dietary intake was assessed using 24-hour recalls among 744 mother-child dyads. Repeat recalls on a non-consecutive day were conducted with a subsample of the study population to account for intra-individual variation and estimate usual intake. In WRA, the prevalence of inadequate iron intakes were 33% and 29% in South Kivu and Kongo Central, respecitvely. The prevalence of inadequate vitamin A intakes among WRA was low in South Kivu (18%) and negligible in Kongo Central (1%). Iron inadequacy was highest in infants (6-11 m) at 82% and 64% in South Kivu and

show abstract

“…The processing significantly causes carotenoid content loss in cassava products, 10 , 11 from 10–20% in wet paste fufu up to 50–70% in roasted products such as gari, chikwangue and pupuru. 12 , 13 , 14 Other interventions are thus required to make up for the post‐processing losses and improve the nutritional value of yellow cassava food products. 15 New foods from micronutrient‐rich leafy vegetables (vitamin A, iron and zinc) and cassava would improve a starch‐based diet's nutrient value.…”

Section: Introductionmentioning

confidence: 99%

Novel application of biofortified crops: consumer acceptance of pasta from yellow cassava and leafy vegetables

et al. 2021

View full text Add to dashboard Cite

BACKGROUND: Newly developed yellow biofortified cassava has been adjudged as a cost-effective solution to vitamin A deficiency in low-and middle-income countries with high cassava intake such as Nigeria. In this study, yellow cassava was developed into a novel pasta enriched with amaranth vegetable and tested among consumers. Attitudes, perception, motives for consumption and perceived barriers were ascertained using focus group discussions and randomised face-to-face interviews, while liking, preference and ranking of the novel food were established through consumer sensory perception.RESULTS: Willingness to consume the new food, low food neophobia (32%), a health-driven consumption pattern, as well as an appreciable acceptance for the developed pasta, was established among the consumers. Ugwu (Telfairia occidentalis) was found to be the most preferred leafy vegetable. The yellow cassava pasta was ranked better than the conventional white cassava. CONCLUSION:This study shows new avenues to valorise yellow cassava by which nutrition security can be improved in low-and middle-income countries of Africa.

show abstract

Carotenoids retention in biofortified yellow cassava processed with traditional African methods

Cited by 20 publications

References 22 publications

Retention of Pro-Vitamin A Content in Products from New Biofortified Cassava Varieties

Retention of Pro-Vitamin A Content in Products from New Biofortified Cassava Varieties

Micronutrient intake and prevalence of micronutrient inadequacy among women (15-49 y) and children (6-59 mo) in South Kivu and Kongo Central, Democratic Republic of the Congo (DRC)

Novel application of biofortified crops: consumer acceptance of pasta from yellow cassava and leafy vegetables

Contact Info

Product

Resources

About