Abstract
Nutrient and antinutrient retention in indigenous white cassava gari and provitamin A biofortified yellow cassava gari fermented over different time periods
Highlights
Carotenoids in foods are good dietary sources of provitamin A for animals (Rodriguez-Amaya et al, 2006; Oluba et al, 2018; Oluba and Oredokun, 2018).In the body, provitamin A carotenoids are converted to vitamin A through oxidative cleavage (Stahl and Sies, 2005)
This study was designed to evaluate the effect of different fermentation times on nutrient retention in gari processed from the indigenous white cassava (IWC) and provitamin A-biofortified yellow cassava varieties grown in Nigeria
The overall aim of this study was to improve the nutritional status of Vitamin A deficiency (VAD)-challenged populations by providing research-based guided information that could aid their choice of cassava genotypes with adequate nutrient and provitamin A carotenoids bioavailability
Summary
Carotenoids in foods are good dietary sources of provitamin A for animals (Rodriguez-Amaya et al, 2006; Oluba et al, 2018; Oluba and Oredokun, 2018).In the body, provitamin A carotenoids are converted to vitamin A through oxidative cleavage (Stahl and Sies, 2005). Fufu preparation requires the extended fermentation of cassava roots in water, dewatering, and boiling of the fermented paste (Fayemi and Ojokoh, 2012) These various traditional processing methods of dish preparation affect several desirable attributes of the resulting food products and alter the nutritional composition of the original food sources (Davis et al, 2009). The overall effect of nutrients and provitamin A carotenoids in foods on human health depends largely on the types of processing that such food sources have undergone prior to their consumption by a particular population (MaziyaDixon et al, 2015; Maziya-Dixon et al, 2008). This study was designed to evaluate the effect of different fermentation times on nutrient retention in gari processed from the indigenous white cassava (IWC) and provitamin A-biofortified yellow cassava (pVABYC) varieties grown in Nigeria. The overall aim of this study was to improve the nutritional status of VAD-challenged populations by providing research-based guided information that could aid their choice of cassava genotypes with adequate nutrient and provitamin A carotenoids bioavailability
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