Carotenoids in Cassava Roots

Ceballos, Hernán; Davrieux, Fabrice; Talsma, Elise F.; Belalcázar, John; Chavarriaga, Paul; Andersson, Meike S.

doi:10.5772/intechopen.68279

Cited by 28 publications

(37 citation statements)

References 79 publications

(106 reference statements)

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“…In accordance with our results, Akinwale et al [ 33 ] reported that there appear to be a genetic link between dry matter and carotenoid content in cassava roots: the varieties with the lower dry matter (or higher moisture) content had the highest initial carotenoid content. However recent data on hundreds of cassava genotypes [ 34 ] showed that there was no correlation between dry matter content and carotenoid content and therefore it is possible to identify genotypes with high carotenoid content as well as high dry matter [ 34 ]. Maroya et al [ 24 ] working with a number of cassava clones developed in Nigeria (including the ones presented in our study) demonstrated that both natural environment ( e .…”

Section: Resultsmentioning

confidence: 99%

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

et al. 2018

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Gari, 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. Influence of processing step, processor (3 commercial processors) and variety (TMS 01/1371; 01/1368 and 01/1412) were assessed. It was shown that low true retention (46% on average) during gari processing may be explained by not only chemical losses (i.e. due to roasting temperature) but also by physical losses (i.e. due to leaching of carotenoids in discarded liquids): true retention in the liquid lost from grating negatively correlated with true retention retained in the mash (R = -0.914). Moreover, true retention followed the same pattern as lost water at the different processing steps (i.e. for the commercial processors). Variety had a significant influence on true retention, carotenoid content, and trans-cis isomerisation but the processor type had little effect. It is the first time that the importance of physical carotenoid losses was demonstrated during processing of biofortified crops.

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Section: Resultsmentioning

confidence: 99%

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

et al. 2018

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“…DMC influences texture after boiling, and is also a key parameter in the production of gari (a popular form of cassava consumption in Ghana). According to Ceballos et al (2017), there is no negative relationship between carotenoids and DMC; thus, making it possible to identify varieties with high PVAC and acceptable levels of DMC.…”

Section: Introductionmentioning

confidence: 99%

Genetic variability, stability and heritability for quality and yield characteristics in provitamin A cassava varieties

et al. 2020

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Cassava is widely consumed in many areas of Africa, including Ghana, and is a major part of most household diets. These areas are characterized by rampant malnutrition, because the tuberous roots are low in nutritional value. Provitamin A biofortified cassava varieties have been developed by the International Institute for Tropical Agriculture, but adoption of these varieties in Ghana will largely depend on their agronomic performance, including fresh root yield, dry matter content, resistance to major pests and diseases, mealiness, starch content and the stability of these traits. Eight provitamin A varieties with two white checks were planted in three environments for two seasons to determine stability and variability among the varieties for important traits. There were significant variations in performance between varieties and between environments for cassava mosaic disease, root number, fresh root yield and starch content. High broad-sense heritability and genetic advance were observed in all traits, except for storage root number, and could be exploited through improvement programs. This study identified the best performing enhanced provitamin A varieties for traits that are key drivers of variety adoption in Ghana. In view of this, some varieties can be recommended for varietal release after on-farm testing. The study also showed the possibility of tapping heterosis after careful selection of parents.

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“…10 The pVAC content of cassava roots has been substantially increased to levels of ~25 µg/g FW, exceeding the original breeding target of 15 µg/g FW. 10,11 Alongside this progress in breeding it is critical to consider successful implementation by including elite biofortified cassava selection in traditional and industrial food preparations that are aligned with consumers demand and trends but also allow for retention of their nutritional advantages.…”

Section: Introductionmentioning

confidence: 99%

Pro-vitamin A carotenoids stability and bioaccessibility from elite selection of biofortified cassava roots (Manihot esculenta, Crantz) processed to traditional flours and porridges

et al. 2018

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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.

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Carotenoids in Cassava Roots

Cited by 28 publications

References 79 publications

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

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

Genetic variability, stability and heritability for quality and yield characteristics in provitamin A cassava varieties

Pro-vitamin A carotenoids stability and bioaccessibility from elite selection of biofortified cassava roots (Manihot esculenta, Crantz) processed to traditional flours and porridges

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