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 β‐carotene from cassava roots that had been boiled, oven‐dr...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2007-02, Vol.87 (3), p.388-393
Main Authors: Chávez, AL, Sánchez, T, Ceballos, H, Rodriguez-Amaya, DB, Nestel, P, Tohme, J, Ishitani, M
Format: Article
Language:English
Subjects:
bioavailability
Biological and medical sciences
carotenoid
cassava root
Feeding. Feeding behavior
Food industries
Fundamental and applied biological sciences. Psychology
true retention
Vertebrates: anatomy and physiology, studies on body, several organs or systems
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Summary: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 β‐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 β‐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
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.2704