ICAR Research Data Repository for Knowledge Management
Carotenoids retention in biofortified yellow cassava processed with traditional African methods.
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View Archive Info| Field | Value | |
| Title |
Carotenoids retention in biofortified yellow cassava processed with traditional African methods.
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| Creator |
Taleon, V.
Sumbu, D. Muzhingi, T. Bidiaka, S. |
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| Subject |
biofortification
cassava carotenoids |
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| Description |
Biofortified 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 highâperformance liquid chromatography, and total carotenoids was measured by spectrophotometer.
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| Date |
2019-02
2018-11-28T01:56:34Z 2018-11-28T01:56:34Z |
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| Type |
Journal Article
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| Identifier |
Taleon, 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
0022-5142 https://hdl.handle.net/10568/98363 https://doi.org/10.1002/jsfa.9347 |
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| Language |
en
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| Rights |
CC-BY-4.0
Open Access |
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| Format |
1434-1441
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| Publisher |
Wiley
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| Source |
Journal of the Science of Food and Agriculture
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