Biofortified cassava increases β-carotene and vitamin A concentrations in the TAG-rich plasma layer of American women

Frano, Michael R. La; Woodhouse, Leslie R.; Burnett, D. D.; Burri, Betty J.

doi:10.1017/s0007114512005004

Cited by 69 publications

(89 citation statements)

References 54 publications

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“…Bioavailability Bioconversion studies have shown a 5:1 bioequivalence between betacarotene and retinol, the form of vitamin A used by the body [13].…”

Section: Nutritional Efficacymentioning

confidence: 99%

Vitamin A cassava in Nigeria: Crop development and delivery

Ilona¹,

Bouis²,

Palenberg³

et al. 2017

AJFAND

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Biofortified vitamin A "yellow" cassava can help address the adverse health effects of vitamin A deficiency. By 2016, HarvestPlus and its partners had successfully developed and delivered vitamin A cassava varieties to more than one million farming households in Nigeria and the Democratic Republic of Congo (DRC). HarvestPlus has established the proof of concept that vitamin A cassava varieties can be developed without compromising yield levels and that these varieties are widely accepted. The delivery program has shown that farmers are willing to grow vitamin A cassava varieties and consumers are willing to buy and eat vitamin A cassava products. This paper summarizes the country, nutritional and consumer background, the crop development and release of biofortified vitamin A cassava varieties in Nigeria, progress in monitoring and evaluation of results, and synthesizes lessons learned and future challenges.

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“…Bioavailability Bioconversion studies have shown a 5:1 bioequivalence between betacarotene and retinol, the form of vitamin A used by the body [13].…”

Section: Nutritional Efficacymentioning

confidence: 99%

Vitamin A cassava in Nigeria: Crop development and delivery

Ilona¹,

Bouis²,

Palenberg³

et al. 2017

AJFAND

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“…Another study with biofortified cassava porridge in the USA determined a VEB of 4.2:1 when provided with added oil and a VEB of 4.5:1 when provided without added oil (LA FRANO et al, 2013). Considering a VEB of 4.5 μg β-carotene to 1 μg retinol and an intake of 600 μg retinol daily, the consumption of 180 g of dehydrated chips obtained from BRS Jari variety and hybrid 2003 14-11 is sufficient to supply the vitamin A requirement.…”

Section: Resultsmentioning

confidence: 99%

Development and sensorial acceptance of biofortified cassava snack

Oliveira

Reis

Santana

et al. 2017

SCA

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Cassava is the food base for millions of people in tropical Africa, Latin America and Asia. However, cassava commercial varieties are deficient in vitamin A and the consumption of biofortified cassava, which has a higher concentration of β-carotene in the roots, represents an alternative to prevent this deficiency. Dehydrated products are an integral part of many consumers' diet, which have preferred healthier and lower calorie foods. This study aimed to develop a dehydrated product of cassava (dehydrated chips) from biofortified varieties. The dehydrated chips were elaborated from the following biofortified cassava genotypes: BRS Dourada, BRS Gema de Ovo, BRS Jari and hybrid 2003 14-11. For obtaining the dehydrated chips, cassava roots were washed, sanitized, peeled, sliced to a thickness of 0.8 mm, blanched and dehydrated at 65 °C. First, dehydrated chips were prepared with no added flavoring, from roots of four cassava genotypes harvested at 12 months after planting, in order to select the two most suitable for dehydrated chips production based on sensory acceptance. In the second stage, dehydrated chips were produced with the addition of onion and parsley flavoring, from the two genotypes selected in the previous step. The BRS Jari variety and hybrid 2003 14-11 showed highest total carotenoid content, 10.54 μg g -1 and 6.92 μg g -1 , respectively, and β-carotene, 8.93 μg g -1 and 4.98 μg g -1 , respectively. For carotenoids and β-carotene retention there was no significant difference among the dehydrated chips prepared with four biofortified cassava genotypes, which showed average values of 76% and 67%, respectively. Dehydrated chips made with the BRS Jari and hybrid 2003 14-11 had highest average for flavor attribute and did not differ on the crispness and overall acceptance and classified between "like slightly" and "like moderately". Despite the addition of "onion and parsley" flavoring, there has been no greater acceptance by consumers. Dehydrated cassava chips made with the BRS Jari variety and the hybrid 2003 14-11 showed good sensorial acceptance and higher total carotenoid and β-carotene contents, thus being biofortified varieties suitable for the elaboration of this product. Key words: β-carotene. Drying. Manihot esculenta Crantz. Sensory evaluation. ResumoA mandioca é a base alimentar para milhões de pessoas das regiões tropicais da África, América Latina e Ásia. Contudo as variedades comerciais de mandioca são deficientes em vitamina A e o consumo de mandioca biofortificada, que apresenta maior concentração de β-caroteno nas raízes, representa uma alternativa para prevenir essa deficiência. Os produtos desidratados são uma parte integrante da dieta de muitos consumidores, os quais têm preferido alimentos mais saudáveis e de menor valor calórico. O objetivo desse estudo foi desenvolver um produto desidratado de mandioca (chips desidratados) a partir de variedades biofortificadas. Os chips desidratados foram elaborados a partir de raízes dos seguintes genótipos de mandioca biofortificados: B...

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“…The bioavailability and VA equivalency of beta-carotene in biofortified cassava was assessed in two studies in US women (Table 1) [3,4]. Women received single meals containing three different portions of cassava porridge, known as gari, which is an important fermented staple food in Sub-Saharan Africa.…”

Section: Va Equivalency Of Pva-carotenoids In Biofortified Cropsmentioning

confidence: 99%

“…The cassava meals were provided in random order, separated by 2 weeks. In the first study, women received: 1) biofortified cassava porridge with 20 g fat, 2) biofortified cassava porridge with 6 g fat, and 3) non-biofortified cassava porridge with a reference dose of preformed VA [3]. In the second study, women received: 1) biofortified cassava gari, 2) non-biofortified cassava gari blended with red palm oil (containing beta-carotene), and 3) non-biofortified cassava gari with a reference dose of preformed VA [4].…”

Section: Va Equivalency Of Pva-carotenoids In Biofortified Cropsmentioning

confidence: 99%

Effect of regular consumption of provitamin A biofortified staple crops on Vitamin A status in populations in low-income countries

Haskell

Tanumihardjo

Palmer

et al. 2017

AJFAND

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Biofortification of staple crops with provitamin A (PVA) carotenoids is an innovative strategy for controlling vitamin A (VA) deficiency in low-income countries (LIC). Plant breeding programs have been successful in developing biofortified varieties of cassava, maize, and orange-fleshed sweet potatoes that contain amounts of PVA-carotenoids that have the potential to impact VA status in human populations. Nutrition studies indicate that beta-carotene in biofortified staple crops is converted efficiently to VA in the body. Randomized, controlled, community-based efficacy and effectiveness trials have been conducted to assess the effect of regular consumption of PVA-carotenoid biofortified staple crops on VA status. Results indicate that regular consumption of biofortified staple crops increases plasma beta-carotene concentrations consistently, but has a moderate effect, or no effect, on VA status, when assessed by serum retinol concentration, breast milk retinol concentration, or total body VA stores. Studies are currently underway to further investigate whether consumption of biofortified staple crops improves VA status in population subgroups at risk of VA deficiency, and to better understand how to optimize the biological impact of these interventions in resource-poor settings.

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Biofortified cassava increases β-carotene and vitamin A concentrations in the TAG-rich plasma layer of American women

Cited by 69 publications

References 54 publications

Vitamin A cassava in Nigeria: Crop development and delivery

Vitamin A cassava in Nigeria: Crop development and delivery

Development and sensorial acceptance of biofortified cassava snack

Effect of regular consumption of provitamin A biofortified staple crops on Vitamin A status in populations in low-income countries

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