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

dc.contributor.authorMaziya-Dixon, B.
dc.contributor.authorDixon, Alfred G.O.
dc.contributor.authorSsemakula, G.N.
dc.date.accessioned2019-12-04T11:14:00Z
dc.date.available2019-12-04T11:14:00Z
dc.date.issued2009
dc.identifier.citationMaziya‐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.
dc.identifier.issn0950-5423
dc.identifier.urihttps://hdl.handle.net/20.500.12478/2597
dc.descriptionPublished online: 21 Feb 2008
dc.description.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.
dc.format.extent2350-2357
dc.language.isoen
dc.subjectCarotenoid
dc.subjectCassava Storage Roots
dc.subjectGenotypes
dc.subjectNutrient
dc.subjectCassava Processing
dc.subjectYellow-Fleshed Cassava Varieties
dc.subjectHydraulic Press
dc.titleChanges in total carotenoid content at different stages of traditional processing of yellowfleshed cassava genotypes
dc.typeJournal Article
dc.description.versionPeer Review
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.coverage.regionAfrica
cg.coverage.regionWest Africa
cg.coverage.countryNigeria
cg.authorship.typesCGIAR single centre
cg.iitasubjectCassava
cg.iitasubjectFood Security
cg.iitasubjectGenetic Improvement
cg.iitasubjectImpact Assessment
cg.iitasubjectValue Chains
cg.iitasubjectHandling, Transport, Storage And Protection Of Agricultural Products
cg.iitasubjectMarkets
cg.iitasubjectNutrition
cg.iitasubjectPost-Harvesting Technology
cg.journalInternational Journal of Food Science and Technology
cg.howpublishedFormally Published
cg.accessibilitystatusLimited Access
local.dspaceid93401
cg.targetaudienceScientists
cg.identifier.doihttps://dx.doi.org/10.1111/j.1365-2621.2007.01638.x


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