Changes in total carotenoid content at different stages of traditional processing of yellowfleshed cassava genotypes

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cg.authorship.typesCGIAR single centreen
cg.contributor.affiliationInternational Institute of Tropical Agricultureen
cg.coverage.countryNigeria
cg.coverage.iso3166-alpha2NG
cg.coverage.regionAfrica
cg.coverage.regionWestern Africa
cg.howPublishedFormally Publisheden
cg.identifier.doihttps://doi.org/10.1111/j.1365-2621.2007.01638.xen
cg.issn0950-5423en
cg.issue12en
cg.journalInternational Journal of Food Science and Technologyen
cg.reviewStatusPeer Reviewen
cg.subject.iitaCASSAVAen
cg.subject.iitaFOOD SECURITYen
cg.subject.iitaGENETIC IMPROVEMENTen
cg.subject.iitaIMPACT ASSESSMENTen
cg.subject.iitaVALUE CHAINSen
cg.subject.iitaHANDLING, TRANSPORT, STORAGE AND PROTECTION OF AGRICULTURAL PRODUCTSen
cg.subject.iitaMARKETSen
cg.subject.iitaNUTRITIONen
cg.subject.iitaPOST-HARVESTING TECHNOLOGYen
cg.volume44en
dc.contributor.authorMaziya-Dixon, B.B.en
dc.contributor.authorDixon, Alfred G.O.en
dc.contributor.authorSsemakula, G.N.en
dc.date.accessioned2018-01-16T12:03:32Zen
dc.date.available2018-01-16T12:03:32Zen
dc.identifier.urihttps://hdl.handle.net/10568/90326
dc.titleChanges in total carotenoid content at different stages of traditional processing of yellowfleshed cassava genotypesen
dcterms.abstractThe changes in content of total carotenoid at each stage of processing cassava storage roots were investigatedwith three improved yellow-fleshed cassava varieties (TMS 94⁄0006, TMS 01⁄1235 and TMS 01⁄1371)grown in 2005⁄2006 in a randomised complete block design with two replications at Ibadan, Nigeria. Whenthe cassava roots were grated to a mash, results obtained indicate that there was a significant reduction intotal carotenoid content for all the genotypes. The reduction was highest for TMS 01⁄1235 (1.20lgg)1),intermediate for TMS 01⁄1371 (0.78lgg)1) and least for TMS 94⁄0006 (0.35lgg)1). In most cases, weobserved higher total carotenoid concentration, especially when the intermediate step involved pressing toremove excess water, and during roasting compared with the initial concentration in the raw cassava storageroots. In conclusion, grating, drying and cooking to a paste resulted in reduction of total carotenoid content,while roasting and pressing resulted in higher carotenoid concentration. A change in total carotenoid contentduring processing depends on variety, processing method, especially unit operation and the initial totalcarotenoid content of the variety.en
dcterms.accessRightsLimited Access
dcterms.audienceScientistsen
dcterms.available2008-02-21
dcterms.bibliographicCitationMaziya‐Dixon, B., Dixon, A.G. & Ssemakula, G. (2009). Changes in total carotenoid content at different stages of traditional processing of yellow‐fleshed cassava genotypes. International Journal of Food Science and Technology, 44(12), 2350-2357.en
dcterms.extent2350-2357en
dcterms.issued2009-12
dcterms.languageen
dcterms.licenseCopyrighted; all rights reserved
dcterms.publisherWileyen
dcterms.subjectcarotenoiden
dcterms.subjectcassava storage rootsen
dcterms.subjectgenotypesen
dcterms.subjectnutrienten
dcterms.subjectcassava processingen
dcterms.subjectyellow-fleshed cassava varietiesen
dcterms.subjecthydraulic pressen
dcterms.subjectfood scienceen
dcterms.typeJournal Article

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