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Retention of carotenoids in cassava roots submitted to different processing methods

Retention of carotenoids in cassava roots submitted to different processing methods
Retention of carotenoids in cassava roots submitted to different processing methods
Large genetic variation in carotenoid content has been reported after screening roots from thousands of cassava genotypes. Moreover, these pigments have to withstand different processing methods before cassava is consumed. True retention of -carotene from cassava roots that had been boiled, oven-dried, sun-dried, shadow-dried, or used for gari preparation was measured. True retention was also measured after storing for 2 or 4 weeks some of the products of these processing methods. Oven-drying, shadow drying and boiling retained the highest levels of -carotene (71.9, 59.2 and 55.7%, respectively) and gari the lowest (about 34.1%). Higher retention was observed when dried roots were kept as chips rather than as flour. Storage of flour packed in plastic bags under vacuum unexpectedly resulted in higher losses than storage of flour packed in plastic bags without the application of vacuum. Losses were higher during the first 2 weeks and tended to be considerably lower during the second 2 weeks of storage. Copyright © 2006 Society of Chemical Industry.
cassava root, carotenoid, true retention, bioavailability
0022-5142
388-393
Chávez, A.L.
0c1d94d8-454f-40a1-9ca2-f719518b0568
Sánchez, T.
0d7cbdd6-d0f3-4c77-b986-da78e808f78a
Ceballos, H.
8673bf3a-5b27-4e97-8795-7f361bd9c80e
Rodriguez-Amaya, D.B.
43622332-5589-4049-afe4-4fc1d98f141b
Nestel, P.
64dfcf3f-2e0f-4653-9fdf-1a48f1c99a1e
Tohme, J.
06001f8b-a469-4e2f-bbf4-308c0e288dec
Ishitani, M.
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Chávez, A.L.
0c1d94d8-454f-40a1-9ca2-f719518b0568
Sánchez, T.
0d7cbdd6-d0f3-4c77-b986-da78e808f78a
Ceballos, H.
8673bf3a-5b27-4e97-8795-7f361bd9c80e
Rodriguez-Amaya, D.B.
43622332-5589-4049-afe4-4fc1d98f141b
Nestel, P.
64dfcf3f-2e0f-4653-9fdf-1a48f1c99a1e
Tohme, J.
06001f8b-a469-4e2f-bbf4-308c0e288dec
Ishitani, M.
cccf9476-bcae-4042-b9a7-5a253af447a9

Chávez, A.L., Sánchez, T., Ceballos, H., Rodriguez-Amaya, D.B., Nestel, P., Tohme, J. and Ishitani, M. (2007) Retention of carotenoids in cassava roots submitted to different processing methods. Journal of the Science of Food and Agriculture, 87 (3), 388-393. (doi:10.1002/jsfa.2704).

Record type: Article

Abstract

Large genetic variation in carotenoid content has been reported after screening roots from thousands of cassava genotypes. Moreover, these pigments have to withstand different processing methods before cassava is consumed. True retention of -carotene from cassava roots that had been boiled, oven-dried, sun-dried, shadow-dried, or used for gari preparation was measured. True retention was also measured after storing for 2 or 4 weeks some of the products of these processing methods. Oven-drying, shadow drying and boiling retained the highest levels of -carotene (71.9, 59.2 and 55.7%, respectively) and gari the lowest (about 34.1%). Higher retention was observed when dried roots were kept as chips rather than as flour. Storage of flour packed in plastic bags under vacuum unexpectedly resulted in higher losses than storage of flour packed in plastic bags without the application of vacuum. Losses were higher during the first 2 weeks and tended to be considerably lower during the second 2 weeks of storage. Copyright © 2006 Society of Chemical Industry.

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More information

Published date: February 2007
Keywords: cassava root, carotenoid, true retention, bioavailability

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Local EPrints ID: 60982
URI: https://eprints.soton.ac.uk/id/eprint/60982
ISSN: 0022-5142
PURE UUID: c58e4f7d-535b-4af4-8c51-5fac77301bd8

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Date deposited: 24 Sep 2008
Last modified: 13 Mar 2019 20:29

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Contributors

Author: A.L. Chávez
Author: T. Sánchez
Author: H. Ceballos
Author: D.B. Rodriguez-Amaya
Author: P. Nestel
Author: J. Tohme
Author: M. Ishitani

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