Williams-Ngegba Martha Shirley Epiphaneia, Onabanjo Oluseye Olusegun, Anthony Nyahabeh Mariama, Alamu Emmanuel Oladeji, Maziya-Dixon Busie, Oguntona Emmanuel Babatunde
Post-Harvest Engineering, Food and Nutrition Sciences, Sierra Leone Agricultural Research Institute, Freetown, Sierra Leone.
Nutrition and Dietetics Department, Federal University of Agriculture, Abeokuta, Nigeria.
Front Nutr. 2024 May 22;11:1295609. doi: 10.3389/fnut.2024.1295609. eCollection 2024.
The biofortification of staple foods such as cassava is one of the technological breakthroughs in the nutritional improvement of foods. is one of the fermented cassava products produced and consumed in major West African countries, including Sierra Leone, and the majority of the processes involved in its production have direct and indirect effects on its properties. This study looked at how the concentration and retention of micronutrients in yellow-fleshed cassava varied depending on genotype and processing method.
Six yellow-fleshed cassava root genotypes (TMS-070557, TMS-011371, TMS-011412, TMS-011663, TMS-083724, TMS-083774) and one white (TME 419 as a control) were processed into using both conventional (oven and sun-dried) and traditional (bowl and river) methods. The Statistical Analysis System (SAS) version 9.4 was used to analyze data using means, percentages, analysis of variance and means separated by least significant differences (LSD).
In the modified traditional river method, raw and cooked samples had significantly higher β-carotene concentrations and true retention (TR) percentages (11.06 g/g (46.77%) and 4.54 g/g (16.94%), respectively) than other genotypes (p < 0.0001). Modified traditional processing methods increased total β-carotene concentrations, while raw roots showed a significant decrease in total carotenoid and β-carotene concentrations, regardless of genotype or processing method. Sun-drying was the most effective method, with significantly higher concentrations and TR percentages of iron (10.01 mg/kg, 18.02%) and zinc (11.49 mg/kg, 40.64%) in raw and cooked samples. Genotype TMS-083724 outperformed both conventional processing methods, displaying a significant total carotenoid concentration and true retention percentage. Finally, this study found that the concentrations and percentages of TR of micronutrients varied depending on the processing method and genotype. It is recommended that a modified traditional river processing method be further developed and improved in order to maximize provitamin A carotenoids, concentrations, and percentage TR.
木薯等主食的生物强化是食品营养改善方面的技术突破之一。[具体食品名称]是包括塞拉利昂在内的西非主要国家生产和消费的发酵木薯产品之一，其生产过程中的大多数环节对其特性有直接和间接影响。本研究探讨了黄肉木薯中微量营养素的浓度和保留量如何因基因型和加工方法而异。
六种黄肉木薯根基因型（TMS - 070557、TMS - 011371、TMS - 011412、TMS - 011663、TMS - 083724、TMS - 083774）和一种白色木薯（TME 419作为对照）采用传统（烤箱烘干和日晒）和传统（碗式和河式）方法加工成[具体食品名称]。使用统计分析系统（SAS）9.4版，通过均值、百分比、方差分析以及最小显著差数法（LSD）进行数据分析。
在改良传统河式加工方法中，生的和熟的[具体食品名称]样品的β - 胡萝卜素浓度和真实保留率（TR）百分比（分别为11.06μg/g（46.77%）和4.54μg/g（16.94%））显著高于其他基因型（p < 0.0001）。改良传统[具体食品名称]加工方法提高了总β - 胡萝卜素浓度，而生根的总类胡萝卜素和β - 胡萝卜素浓度显著降低，无论基因型或加工方法如何。日晒是最有效的方法，生的和熟的[具体食品名称]样品中铁（10.01mg/kg，18.02%）和锌（11.49mg/kg，40.64%）的浓度和TR百分比显著更高。基因型TMS - 083724在两种传统[具体食品名称]加工方法中表现更优，显示出显著的总类胡萝卜素浓度和真实保留率。最后，本研究发现微量营养素的浓度和TR百分比因加工方法和基因型而异。建议进一步开发和改进改良传统河式[具体食品名称]加工方法，以最大化维生素A原类胡萝卜素、浓度和TR百分比。
