Record Details

Pro-vitamin A Carotenoids Stability and Bioaccessibility From Elite Selection of Biofortified Cassava Roots (Manihot esculanta, Crantz) Processed to Traditional Flours and Porridges

CGSpace

View Archive Info
 
 
Field Value
 
Title Pro-vitamin A Carotenoids Stability and Bioaccessibility From Elite Selection of Biofortified Cassava Roots (Manihot esculanta, Crantz) Processed to Traditional Flours and Porridges
 
Creator Aragón, Ingrid J.
Ceballos, Hernán
Dufour, Dominique
Ferruzzi, Mario G.
 
Subject manihot esculenta
carotenoids
biofortied crops
biofotification
vitamins
genotypes
 
Description Cassava biofortification programs have made significant progress in improving pro-vitamin A carotenoid (pVAC) content; however, the nutritional impact of traditional and industrial food processing has not been fully assessed. The effects of fermentation and thermal processing on the stability and bioaccessibility of pVAC from elite selections of biofortified cassava roots were assessed to determine the potential for genotype x processing effects. Unfermented (UF) and fermented (F) flours were produced from 10 genotypes. Gari (G) flour was produced by toasting two fermented cassava genotypes. Bioaccessibility of pVAC was evaluated from finished products (porridges at 22% flour/water) via in vitro digestion. Levels of β-carotene equivalents (β-CE) were 23–43 μg β-CE per g DW among genotypes. F and Gari flours showed higher β-CE retention (p < 0.05) during oven-drying and cooking of porridges compared with UF flours. Bioaccessibility of β-CE (ME%) was 4–15%, across the genotypes and processing. However, contrasting effects of fermentation and thermal processing effects were observed among individual cassava genotypes. These results suggest that genotypic and other factors may impact release and availability of carotenoids and that consideration of both genetics and processing may be warranted in the selection of biofortified cassava cultivars to advance into the application.
 
Date 2018
2018-11-08T19:56:49Z
2018-11-08T19:56:49Z
 
Type Journal Article
 
Identifier Aragón, Ingrid J.; Ceballos, Hernán; Dufour, Dominique & Ferruzzi, Mario G.(2018). Pro-vitamin A Carotenoids Stability and Bioaccessibility From Elite Selection of Biofortified Cassava Roots (Manihot esculanta, Crantz) Processed to Traditional Flours and Porridges. Food & Function. 9: 4822-4835.
2042-6496
https://hdl.handle.net/10568/97896
https://doi.org/10.1039/C8FO01276H
 
Language en
 
Rights Other
Open Access
 
Format 9: 4822-4835
application/pdf
 
Publisher Royal Society of Chemistry
 
Source Food and Function