Physical losses could partially explain modest carotenoid retention in dried food products from biofortified cassava

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dc.creatorBechoff, Aurélie
dc.creatorTomlins, Keith Ian
dc.creatorChijioke, Ugo
dc.creatorIlona, Paul
dc.creatorWestby, Andrew
dc.creatorBoy, Erick
dc.date2018-03-29
dc.date2024-06-21T09:04:39Z
dc.date2024-06-21T09:04:39Z
dc.date.accessioned2026-06-27T14:59:18Z
dc.descriptionGari, a fermented and dried semolina made from cassava, is one of the most common foods in West Africa. Recently introduced biofortified yellow cassava containing provitamin A carotenoids could help tackle vitamin A deficiency prevalent in those areas. However there are concerns because of the low retention of carotenoids during gari processing compared to other processes (e.g. boiling). The aim of the study was to assess the levels of true retention in trans–β-carotene during gari processing and investigate the causes of low retention.
dc.identifierhttps://hdl.handle.net/10568/145547
dc.identifier.urihttp://hdl.handle.net/123456789/91284
dc.languageen
dc.publisherPublic Library of Science
dc.relationhttps://doi.org/10.3362/2046-1887.18-00015
dc.rightsOpen Access
dc.sourceBechoff, Aurélie; Tomlins, Keith Ian; Chijioke, Ugo; Ilona, Paul; Westby, Andrew; and Boy, Erick. 2018. Physical losses could partially explain modest carotenoid retention in dried food products from biofortified cassava. PLOS ONE 13(3): e0194402. https://doi.org/10.1371/journal.pone.0194402
dc.subjectcarotenoids
dc.subjectbiofortification
dc.subjectvitamin content
dc.subjectretinol
dc.subjectprocessing losses
dc.subjectvitamin deficiencies
dc.subjectgarri
dc.subjectcassava
dc.subjectprocessing
dc.titlePhysical losses could partially explain modest carotenoid retention in dried food products from biofortified cassava
dc.typeJournal Article

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Instituto Internacional de Investigación sobre Políticas Alimentarias (IFPRI)