Effect of vitamin A biofortification on the nutritional composition of cassava flour (gari) and evaluation of its glycemic index in healthy adults

Abstract

The nutritional and anti-nutritional compositions of cassava flour (gari) processed from white (TMS 30572) and vitamin A-biofortified yellow (TMS 07/0593) cassava cultivars were evaluated using standard methods. In addition, the glycemic index (GI) of eba (local food made from the two gari samples) was also evaluated. The yellow gari had significantly higher crude fiber and sugar but lower starch contents compared to the white gari. Similarly, b-carotene (7.34 mg/g) and total carotenoids (13.10 mg/g) levels were significantly higher in yellow gari compared to white gari with 4.97 mg/g and 8.75 mg/g b-carotene and total carotenoids levels, respectively. Eba from yellow gari eba showed a significant (p < .05) lower GI (76.3) compared to white gari eba (85.7). Data obtained from this study showed that eba made from yellow gari had an intermediate GI while eba from white gari had a high GI value. Practical applicationsVitamin A-biofortified cassava varieties have been developed as a sustainable strategy to reduce the prevalence of vitamin A deficiency (VAD) in areas where cassava is a staple food. However, information on its nutritional and health promoting potentials is limited. Hence, the current trend in terms of acceptability and production of vitamin A-biofortified cassava is low when compared with the white cassava varieties in Nigeria. Thus, results obtained in this study would further provide the needed information to enhance general perspectives on the inherent potentials these new cassava varieties has to offer. Furthermore, data obtained from this study could serve as a valuable source of information for dietitians and other health professionals in proper menu planning, in the management of hyperglycemia.

Starch Pasting Properties, and the Effects of Banana Flour and Cassava Flour Addition to Semolina Flour on Starch and Amino Acid Digestion

“…[ 27 ] Many studies have reported the lack of protein in banana flour and cassava flour. [ 28,29 ] However, no study has defined the protein quality of these flours that is further discussed later in the amino acid profiles section.…”

Effect of cassava and banana flours blend on physico‐chemical and glycemic characteristics of gluten‐free pasta

“…Okafor et al (), who worked on bread making found that cassava flour substitution of wheat flour of up to 30% did not have a significant effect on the glycemic index of bread. However, it has been debated that most the cassava varieties have high glycemic properties so its utilization in food products must be selected carefully (Astuti, Hendriyani, & Isnawati, ; Oluba, Oredokun‐Lache, & Odutuga, ). Astuti et al () studied coconut and black‐eyed pea addition into cassava products.…”

“…It was observed that cassava processing and the addition of coconut and black‐eyed pea had significant effects to reduce glycemic index compared to a conventional steamed cassava product. Oluba, Oredokun‐Lache, and Odutuga () reported on two different varieties of cassava in Nigeria (white gari and yellow gari) and found that the yellow gari variety had a lower glycemic index.…”

Cassava Orange-Fleshed Sweetpotato Composite Gari: A Potential Source of Dietary Vitamin A

“…Vitamin A deficiency (VAD) in Ghana is estimated to affect ~20% of children with higher prevalence (31%) in the deprived rural Northern Ghana ( 10 ). Although other factors, such as infections, contribute to VAD, poor dietary intake of vitamin A–rich foods is reported to be the leading cause ( 11 , 12 ). This nutritional cause of VAD is particularly predominant among the poor because of lack of food diversification and unaffordability of some vitamin A–rich foods, such as carrots and liver ( 11 ).…”