Proximate Composition, Cyanide Content, and Carotenoid Retention after Boiling of Provitamin A-Rich Cassava Grown in Ghana.

Bright Boakye Peprah,Matilda Steiner-Asiedu,Obed A Harrison,Angeline Van Biljon,Elizabeth Y Parkes,Maryke T Labuschagne

doi:10.3390/foods9121800

Abstract

Biofortified yellow-fleshed cassava is important in countries with high cassava consumption, to improve the vitamin A status of their populations. Yellow- and white-fleshed cassava were evaluated over three locations for proximate composition and cyanide content as well as retention of carotenoids after boiling. There was significant variation in the crude fiber, fat, protein and ash content of the genotypes. All but one of the yellow-fleshed cassava genotypes recorded higher protein values than the white-fleshed local genotypes across locations. The cyanide content of the genotypes varied between locations but was within the range of sweet cassava genotypes, but above the maximum acceptable recommended limit. Micronutrient retention is important in biofortified crops because a loss of micronutrients during processing and cooking reduces the nutritional value of biofortified foods. Total carotenoid content (TCC) ranged from 1.18–18.81 μg.g−1 and 1.01–13.36 μg.g−1 (fresh weight basis) for fresh and boiled cassava, respectively. All the yellow-fleshed cassava genotypes recorded higher TCC values in both the fresh and boiled state than the white-fleshed genotypes used as checks.

Highlights

Cassava roots are a staple food that provides carbohydrates and energy for more than 2 billion people in the world, while representing the main source of carbohydrate and energy for the approximately 700 million people living in the tropical and sub-tropical areas [1].Vitamin A deficiency (VAD) is a widespread nutritional disorder in low-income countries, and is still a public health concern globally
The observed levels of cyanide obtained in the present study showed that all the genotypes sampled could be classified as sweet varieties
The crop has to be improved for productivity, proximate composition and safe cyanide content

Summary

Introduction

Vitamin A deficiency (VAD) is a widespread nutritional disorder in low-income countries, and is still a public health concern globally. VAD is the leading cause of preventable blindness in children. It leads to an increased risk of disease and death from diseases such as malaria, diarrhea and measles [2]. Yellow-fleshed cassava genotypes rich in provitamin A (pVA), are part of the outputs of an international biofortification effort by HarvestPlus, the International Institute of Tropical Agriculture (IITA), the International Center for Tropical Agriculture (CIAT) and other national agricultural research institutions, to reduce vitamin A and other micronutrient deficiencies through the development of staple food crops with enhanced micronutrient content. Replacing the white-fleshed cassava varieties grown by most farmers with new

Objectives

Methods

Results

Discussion

Conclusion