Journal of Food and Nutrition Research
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Journal of Food and Nutrition Research. 2015, 3(8), 483-488
DOI: 10.12691/jfnr-3-8-2
Open AccessArticle

Effect of Processing on the Retention of Total Carotenoid, Iron and Zinc Contents of Yellow-fleshed Cassava Roots

Busie Maziya-Dixon1, , Wasiu Awoyale1 and Alfred Dixon1

1International Institute of Tropical Agriculture, Oyo Road, Ibadan, Oyo State, Nigeria

Pub. Date: October 08, 2015

Cite this paper:
Busie Maziya-Dixon, Wasiu Awoyale and Alfred Dixon. Effect of Processing on the Retention of Total Carotenoid, Iron and Zinc Contents of Yellow-fleshed Cassava Roots. Journal of Food and Nutrition Research. 2015; 3(8):483-488. doi: 10.12691/jfnr-3-8-2


BACKGROUND: It was envisaged that processing of yellow-fleshed cassava roots might affect the micronutrient composition. Hence, three yellow-fleshed cassava roots were grown for 12 months in a randomized complete block design with three replications at Ibadan, Nigeria, to evaluate the effects on total carotenoid, iron, and zinc retention after processing the roots. Raw and processed storage roots were analyzed using standard methods. Percentage true nutrient retention was calculated using the concentration of each parameter adjusted for changes in weight. RESULT: There were significant genotypic differences (P<0.01) for all the evaluated characteristics. The mean total carotenoid concentration of the unprocessed storage roots was 4.90 μg/g, mean iron content was 7.47 mg/kg, and mean zinc content was 8.95 mg/kg. The concentration after processing varied depending on the product. Results indicated that boiled cassava retained the highest amount of iron and zinc, also of total carotenoid (73.5%) This was followed by gari (44.9%) and raw fufu (40.8%); cooked fufu had the lowest (21.5%). CONCLUSION: Processing cassava storage roots resulted in a significant reduction in micronutrient retention and this depended on the processing method and genotype.

carotenoid iron zinc processing cassava nutrient retention

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