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Effects of processing, cooking, and storage on β‐carotene retention and bioaccessibility in biofortified cassava ( Manihot esculenta ) (646.4)
- Source :
- The FASEB Journal. 28
- Publication Year :
- 2014
- Publisher :
- Wiley, 2014.
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Abstract
- Biofortification of cassava with β-carotene is currently being tested in African populations where cassava is a staple food and vitamin A deficiency is a public health problem. Measuring the impact of traditional African processing and cooking on β-carotene concentration and bioaccessibility of cassava-based foods can help direct plant breeding efforts and estimate the potential impact of biofortified cassava on vitamin A status. Biofortified cassava was processed and cooked to prepare the following traditional dishes: gari, eba, fermented and non-fermented fufu, and boiled cassava. Eba, non-fermented fufu, and gari retained the most β-carotene (43.6, 42.2, and 41.0%, respectively) while boiled cassava and fermented fufu retained the least (24.9, and 21.7%, respectively). Gari and boiled cassava bioaccessibility was 17- and 12-fold higher than raw cassava, respectively (P < 0.001), while increases in bioaccessible β-carotene concentrations in eba, and fufu products were not significant. Unfortunately, aft...
Details
- ISSN :
- 15306860 and 08926638
- Volume :
- 28
- Database :
- OpenAIRE
- Journal :
- The FASEB Journal
- Accession number :
- edsair.doi...........432a6eee6893164ab2f489383362fda9