Processing Effects on the Total Carotenoid Content and Acceptability of Food Products from Cultivars of Biofortified Cassava (Manihot esculenta crantz)

O M Oluranti

Abstract



Cassava (Manihot esculenta) is generally low in vitamins and micronutrients. The biofortified varieties are high in Vitamin A precursors. This study was conducted to determine the effects of traditional processing methods on the proximate composition, total carotenoid content and consumer acceptability of four different cassava products (fufu, gari, lafun and pupuru) commonly consumed in West Africa from three cultivars of low-cyanide biofortified cassava roots- TMS 01/1368, TMS 01/1371 and TMS 01/1412. The carotenoid contents were determined before and after traditional processing in order to establish the effect of processing on carotenoid retention. The acceptability of the processed biofortified cassava products was determined by sensory evaluation. All the products have comparable ash, crude protein and crude fibre contents. The carotenoid contents of the raw dried cassava cultivars ranged from 17.9μg/g to 27.11μg/g for the three cultivars. The carotenoid contents of gari ranged between 4.78 and 14.82 μg/g, for lafun, 9.33 and 11.53 μg/g; pupuru, 5.80 and 12.81 μg/g and fufu, 10.6 and 17.5 μg/g. Fufu from TMS 01/1412 had the highest carotenoid content with 98% retention compared to less than 60% retention in the other two varieties. The sensory evaluation showed that all the products were generally acceptable with no significant difference (p less than 0.05) across the varieties of the cassava.

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