Carotenoids retention in biofortified yellow cassava processed with traditional African methods

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dc.creatorTaleon, Victor
dc.creatorSumbu, Dan Mazenga
dc.creatorMuzhingi, T.
dc.creatorBidiaka, S.
dc.date2018-10-29
dc.date2018-11-28T01:56:34Z
dc.date2018-11-28T01:56:34Z
dc.date.accessioned2026-06-27T15:42:21Z
dc.descriptionBiofortified yellow cassava is being cultivated in countries with high cassava consumption to improve its population's vitamin A status. The carotenoid retention in biofortified cassava when processed as boiled, fufu, and chikwangue was evaluated in this study. Commercial biofortified varieties Kindisa and Vuvu and the experimental genotypes MVZ2011B/360 and MVZ2012/044 were used. Fresh cassava roots were processed as boiled, fufu, and chikwangue. Provitamin A carotenoids (pVACs) content of fresh and processed cassava was measured by high‐performance liquid chromatography, and total carotenoids was measured by spectrophotometer.
dc.identifierhttps://hdl.handle.net/10568/98363
dc.identifier.urihttp://hdl.handle.net/123456789/112305
dc.languageen
dc.publisherWiley
dc.rightsOpen Access
dc.sourceTaleon, V.; Sumbu, D.; Muzhingi, T.; Bidiaka, S. 2019. Carotenoids retention in biofortified yellow cassava processed with traditional African methods. Journal of the Science of Food and Agriculture. ISSN 0022-5142. v99(3) pp. 1434-1441
dc.subjectbiofortification
dc.subjectcassava
dc.subjectcarotenoids
dc.subjectretinol
dc.subjectmalnutrition
dc.subjectnutrition
dc.subjecttapioca
dc.subjectboiling
dc.subjectcooking
dc.subjectroot crops
dc.subjectfood processing
dc.titleCarotenoids retention in biofortified yellow cassava processed with traditional African methods
dc.typeJournal Article

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Instituto Internacional de Investigación sobre Políticas Alimentarias (IFPRI)