Children Consuming Cassava as a Staple Food are at Risk for Inadequate Zinc, Iron, and Vitamin A Intake

Gegios, Alison; Amthor, Rachel E.; Maziya‐Dixon, Busie; Egesi, C. N.; Mallowa, Sally; Nungo, Rhoda; Gichuki, S.; Mbanaso, Ada; Manary, Mark J.

doi:10.1007/s11130-010-0157-5

Cited by 103 publications

(87 citation statements)

References 16 publications

(22 reference statements)

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“…This shows that the common practice in poor households of adding water to soups and stews "so that it will be enough" according to a focus group discussant dilutes the nutrient concentration of the soup or stew and so should be discouraged. Cassava is a very poor source of most micronutrients of public health importance [19]. Overdilution of the accompanying soup could, therefore, have serious implication on the nutrient intake of household member in South-east Nigeria, particularly the vulnerable groups.…”

Section: Discussionmentioning

confidence: 99%

Variations in Nutrients Composition of Most Commonly Consumed Cassava (Manihot esculenta) Mixed Dishes in South-Eastern Nigeria

Davidson

Ene-Obong²,

Chinma

2017

Journal of Food Quality

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Variations in nutrient composition of most commonly consumed cassava (Manihot esculenta) mixed dishes in South-eastern Nigeria were determined. Four communities were randomly selected from each of the five states in the South-east. Focus group discussions (FGD) were conducted in each of the communities to determine commonly consumed foods and variations in recipes. 24-Hour dietary recall was conducted using 50 randomly selected households in those communities. Recipes collected during the FGD were standardized, prepared, and chemically analysed using standard methods. Data were analysed using descriptive statistics. Cassava-based dishes were the most commonly consumed in South-eastern Nigeria. Ninety-two percent of the study population ate cassava either in form of "fufu" (fermented cassava meal)/garri (fermented and roasted cassava meal) with soup or as "abacha" (tapioca salad). Commonly consumed soups were melon (Citrullus vulgaris) seeds, "ora" (Pterocarpus soyauxii), and vegetable soups. Seven melon seed, six "ora," and four vegetable soups and five "abacha" variations were identified. Except for vegetable soup, coefficient of variation for moisture was <10%, while large variations (19-71%) were observed for energy and nutrients. These variations in cassava-based dishes need to be reflected in the country-specific food composition database to enable nutrient intake assessment or provision of dietary guidance using such food composition database as a reference material to be more effective.

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Section: Discussionmentioning

confidence: 99%

Variations in Nutrients Composition of Most Commonly Consumed Cassava (Manihot esculenta) Mixed Dishes in South-Eastern Nigeria

Davidson

Ene-Obong²,

Chinma

2017

Journal of Food Quality

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“…Thus, continuous consumption of gari without supplementation with protein-rich sources would result in protein and minerals deficiency (Stephenson et al, 2010;Gegios et al, 2010). Studies have been carried out to improve the nutrient content of gari through enrichment of cassava mash with protein and/or mineral-rich sources during the processing (Osho, 2003;Obadina et al, 2006;Eke et al, 2008;Kolapo and Sanni, 2009).…”

Section: Discussionmentioning

confidence: 99%

Yam bean (Pachyrhizus erosus) tuber processing in Benin: production and evaluation of the quality of yam bean-gari and yam bean-fortified gari

Hounyèvou¹,

Ahounou²,

Houssou³

et al. 2013

Int. J. Bio. Chem. Sci

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Yam bean (Pachyrhyzus erosus) tubers were processed singly and mixed with cassava into different types of gari (100% yam bean gari, 75% yam bean gari, 50% yam bean gari and 25% yam bean gari) following the traditional gari processing method. Conventional gari from cassava was processed following the same approach and used as control. Physical characteristics, proximate composition and sensory quality of the garis obtained were assessed. Results showed that low and medium (25% and 50%) yam bean fortified gari processing yielded better than 75% and 100% yam bean gari processing. Low and medium yam bean gari were the closest to conventional gari regarding the brown index (18.0 and 18.3 respectively), had good swelling capacity (≥ 3) and had higher relative bulk density (0.57 and 0.53 respectively). The proteins content of the processed yam bean garis increased with increasing incorporation rate of yam bean but, similarly, the crude fibres content increased going beyond the recommended level of 2% maximum. The processed garis were used to cook èba which were submitted to panellists' appreciation. Panellists scored better low and medium yam bean fortified garis and the resulting èba. Combining the results, the highest suggested incorporation rate was 50% yam bean tubers.

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“…In the cassava growing regions in Kenya cassava serves as the main staple to about 60% of the population. Inadequate vitamin A intake is prevalent in 89% of the children in this population (Gegios et al, 2010). This is exacerbated by a low dietary diversity whose cost of intervention is beyond reach among most rural inhabitants.…”

Section: Introductionmentioning

confidence: 99%

Combining ability for beta-carotene and important quantitative traits in a cassava f1 population

Njenga¹,

Edema²,

Kamau³

2014

J. Plant Breed. Crop Sci.

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Cassava is ideal for biofortification due to its popularity as a root staple among populations with high vitamin A malnutrition. The crop is vegetatively propagated and retains the enhanced trait across generations. The combining ability for beta-carotene content and important yield trait was evaluated in a cassava F1 generation. Ten high beta-carotene clones from International Institute of Tropical Agriculture (IITA) were hybridized with ten local clones in a North Carolina Design II mating design. The F1 population was evaluated at the Kenya Agricultural Research Institute (KARI). A total of 125 families were evaluated, including 35 reciprocal crosses. The IITA parents had highly significant (P ≤ 0.001) General Combining Ability (GCA) for pulp colour and plant height. The GCA of the local parents was significant (P≤ 0.05) for harvest index, number of lobes (P≤ 0.05) and for plant height (P≤ 0.001). The Specific Combining Ability (SCA) was significant for harvest index and plant height at P≤ 0.05 and P≤ 0.001 respectively. Root pulp colour was influenced by both additive and non-additive genetic effects. There were also maternal effects associated with the trait. Results indicated that local cassava varieties can be improved for beta-carotene content without a decline in agronomic performance.

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Children Consuming Cassava as a Staple Food are at Risk for Inadequate Zinc, Iron, and Vitamin A Intake

Cited by 103 publications

References 16 publications

Variations in Nutrients Composition of Most Commonly Consumed Cassava (Manihot esculenta) Mixed Dishes in South-Eastern Nigeria

Variations in Nutrients Composition of Most Commonly Consumed Cassava (Manihot esculenta) Mixed Dishes in South-Eastern Nigeria

Yam bean (<i>Pachyrhizus erosus</i>) tuber processing in Benin: production and evaluation of the quality of yam bean-<i>gari</i> and yam bean-fortified <i>gari</i>

Combining ability for beta-carotene and important quantitative traits in a cassava f1 population

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