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Retention of pro-vitamin A carotenoid in composite bread baked with high quality cassava flour from yellow-fleshed cassava root

dc.contributor.authorAwoyale, W.
dc.contributor.authorAbass, A.
dc.contributor.authorMaziya-Dixon, B.
dc.date.accessioned2019-12-04T11:26:30Z
dc.date.available2019-12-04T11:26:30Z
dc.date.issued2018-09-30
dc.identifier.citationAwoyale, W., Abass, A. & Maziya-Dixon, B. (2018). Retention of pro-vitamin A carotenoid in composite bread baked with high quality cassava flour from yellow-fleshed cassava root. Functional Foods in Health and Disease, 8(9), 438-446.
dc.identifier.issn2160-3855
dc.identifier.urihttps://hdl.handle.net/20.500.12478/4628
dc.descriptionOpen Access Journal
dc.description.abstractBackground: As one of the most widely consumed foods, bread is one of the most important agricultural products. Bread made from high-quality cassava flour is consumed in some parts of Sub-Sahara Africa (SSA). The bread has no pro-vitamin S carotenoids (pVAC) due to the use of artificial colorants. Consequently, there is a need for the use of pVAC rich foods for bread production. Foods that are rich with pro-vitamin A carotenoids can be converted into retinol in the human body and whose bioconversion contributes to the reduction of vitamin A deficiency diseases (VAD). VAD has caused annual loss of life in SSA, especially in Nigeria. The yellow-fleshed cassava root might contribute to the reduction of this disease. The high quality yellow cassava flour (YHQCF) produced from yellow-fleshed cassava root may contribute to the pVAC composition of bread. As a result, there is a need for the evaluation of the retention of pVAC in composite bread baked with high quality cassava flour from yellow-fleshed cassava roots.
dc.description.sponsorshipInternational Fund for Agricultural Development
dc.format.extent438-446
dc.language.isoen
dc.rightsCC-BY-NC-ND-4.0
dc.subjectCassava
dc.subjectBread
dc.subjectNutrition
dc.subjectFlours
dc.subjectCarotenoids
dc.titleRetention of pro-vitamin A carotenoid in composite bread baked with high quality cassava flour from yellow-fleshed cassava root
dc.typeJournal Article
dc.description.versionPeer Review
cg.contributor.crpAgriculture for Nutrition and Health
cg.contributor.crpRoots, Tubers and Bananas
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.coverage.regionAfrica
cg.coverage.regionWest Africa
cg.coverage.countryNigeria
cg.creator.identifierWasiu Awoyale: 0000-0002-3635-1414
cg.creator.identifierAdebayo Abass: 0000-0003-1376-3608
cg.researchthemeSOCIAL SCIENCE & AGRIBUSINESS
cg.researchthemeNUTRITION & HUMAN HEALTH
cg.isijournalISI Journal
cg.authorship.typesCGIAR single centre
cg.iitasubjectAgribusiness
cg.iitasubjectCassava
cg.iitasubjectNutrition
cg.journalFunctional Foods in Health and Disease
cg.howpublishedFormally Published
cg.accessibilitystatusOpen Access
local.dspaceid101306
cg.targetaudienceScientists
cg.identifier.doihttps://dx.doi.org/10.31989/ffhd.v8i9.534


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