Eyinla Toluwalope Emmanuel, Maziya-Dixon Busie, Alamu Oladeji Emmanuel, Sanusi Rasaki Ajani
Food and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture, PMB 5230, Ibadan, Oyo State, Nigeria.
Department of Human Nutrition, College of Medicine, University of Ibadan, PO Box 22133, Ibadan Oyo State, Nigeria.
Foods. 2019 May 24;8(5):177. doi: 10.3390/foods8050177.
Plant breeding efforts in sub-Saharan Africa (SSA) have produced biofortified cassava with high carotenoid content to address vitamin A deficiencies (VAD). Since carotenoids in foods are easily depleted during processing, the retention of β-carotene in some newly released cassava varieties is under query. From four of these new varieties, two commonly consumed products (gari and its dough) were processed according to standard methods. Retention of β-carotene was then probed after applying fermentation periods of a day and three days. The possible contribution of the products to Vitamin A intake in children, adolescents, and women was also assessed. The concentration of β-carotene in fresh Cassava roots ranged from 5.32 to 7.81 µg/g. The percentage retention ranged from 14.4 to 29.3% and 10 to 21.7% in gari fermented for one and three days respectively. The impact of varietal difference and length of fermentation was significant on retention in the intermediate and final products ( < 0.001). When compared with dietary intake data, cooking biofortified gari into its dough reduced Vitamin A intake in most varieties. We conclude that processing Cassava into gari (especially its dough) could hinder the retention of β-carotene however some varieties have retention advantage over others irrespective of the initial concentration in their fresh roots.
撒哈拉以南非洲地区（SSA）的植物育种工作培育出了类胡萝卜素含量高的生物强化木薯，以解决维生素A缺乏症（VAD）问题。由于食品中的类胡萝卜素在加工过程中容易流失，一些新发布的木薯品种中β-胡萝卜素的保留情况受到质疑。从这四个新品种中，按照标准方法加工了两种常见的消费产品（加里粉及其面团）。在经过一天和三天的发酵期后，对β-胡萝卜素的保留情况进行了探究。还评估了这些产品对儿童、青少年和妇女维生素A摄入量的可能贡献。新鲜木薯根中β-胡萝卜素的浓度范围为5.32至7.81微克/克。在分别发酵一天和三天的加里粉中，保留百分比分别为14.4%至29.3%和10%至21.7%。品种差异和发酵时间对中间产品和最终产品中β-胡萝卜素保留的影响具有显著性（<0.001）。与饮食摄入数据相比，将生物强化加里粉加工成面团会降低大多数品种的维生素A摄入量。我们得出结论，将木薯加工成加里粉（尤其是其面团）可能会阻碍β-胡萝卜素的保留，然而，无论其新鲜根中的初始浓度如何，一些品种在保留方面比其他品种具有优势。
