Biofortified sweet potatoes as a tool to combat vitamin A deficiency: effect of food processing in carotenoid content.
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This review presents an overview of biofortification, with an emphasis on orange-flesh sweet potatoes (OFSP), and points out the effects of food processing on nutritional compounds. The identification of cultivars and biofortification actions to obtain biofortified OFSP by conventional breeding are presented as affordable strategies to supply β-carotene to alleviate vitamin A deficiency, without having ethical dilemmas related to transgenics.
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Batata Doce, Caroteno, Ipomoea Batatas, Biofortification, Sweet potatoes, Vitamin A deficiency, Plant breeding, Food technology, Beta-carotene