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Development of an improved steamer for optimum retention of carotenoids in Attieke produced from biofortified cassava (Manihot esculenta Crantz) roots

dc.contributor.authorAlamu, E.O.
dc.contributor.authorSangodoyin, O.M.
dc.contributor.authorDiallo, T.A.
dc.contributor.authorKolawole, P.
dc.contributor.authorOlajide, J.O.
dc.contributor.authorJekayinfa, S.O.
dc.contributor.authorAbass, A.
dc.contributor.authorTran, T.
dc.contributor.authorAwoyale, W.
dc.contributor.authorParkes, E.
dc.contributor.authorMaziya-Dixon, B.
dc.date.accessioned2023-10-23T15:31:40Z
dc.date.available2023-10-23T15:31:40Z
dc.date.issued2023
dc.identifier.citationAlamu, E.O., Sangodoyin, O.M., Diallo, T.A., Kolawole, P., Olajide, J.O., Jekayinfa, S.O., ... & Maziya-Dixon, B. (2023). Development of an improved steamer for optimum retention of carotenoids in Attiéké produced from biofortified cassava (Manihot esculenta Crantz) roots. Journal of Food Processing and Preservation, 2023: 6653897, 1-13.
dc.identifier.issn0145-8892
dc.identifier.urihttps://hdl.handle.net/20.500.12478/8302
dc.description.abstractAttiéké, made from biofortified (yellow) cassava genotypes, requires a new cooking method to minimize carotenoid degradation during processing. Thus, this research is aimed at designing and building a more efficient steamer to produce high-quality attiéké from biofortified cassava roots. Using three improved biofortified cassava genotypes (IBA141092, IBA070593, and IBA011368) obtained from IITA research farms, attiéké samples were produced using traditional and developed steamers. The results show that the developed steamer outperformed the traditional steamer; it was 1.5 times faster, used less fuel (2.6 times less), and had higher true carotenoid retention. The developed steamer genotype IBA070593 had the highest true retention of 90.4 percent, while the traditional steamer genotype IBA0141092 had the lowest carotenoid retention of 61.9 percent and the highest in the developed steamer (62.4 percent). When compared to the traditional steamer, the developed steamer had better cooking performance and a more extraordinary ability to retain carotenoids. Thus, the developed steamer is recommended for attiéké processors due to its improved cooking performance, and using this steamer to produce attiéké from biofortified cassava will help to alleviate vitamin A deficiency among attiéké consumers.
dc.description.sponsorshipCGIAR Trust Fund
dc.format.extent1-13
dc.language.isoen
dc.subjectCassava
dc.subjectVarieties
dc.subjectProcessing
dc.subjectFood Security
dc.titleDevelopment of an improved steamer for optimum retention of carotenoids in Attieke produced from biofortified cassava (Manihot esculenta Crantz) roots
dc.typeJournal Article
cg.contributor.crpRoots, Tubers and Bananas
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.contributor.affiliationLadoke Akintola University of Technology
cg.contributor.affiliationAlliance of Bioversity International and CIAT
cg.contributor.affiliationKwara State University
cg.coverage.regionAfrica
cg.coverage.regionWest Africa
cg.coverage.countryCote d’Ivoire (Ivory Coast)
cg.coverage.hubSouthern Africa Hub
cg.coverage.hubHeadquarters and Western Africa Hub
cg.researchthemeBiotech and Plant Breeding
cg.researchthemeNutrition and Human Health
cg.identifier.bibtexciteidALAMU:2023f
cg.isijournalISI Journal
cg.authorship.typesCGIAR and developing country institute
cg.iitasubjectAgronomy
cg.iitasubjectBiofortification
cg.iitasubjectCassava
cg.iitasubjectFood Security
cg.iitasubjectNutrition
cg.iitasubjectPost-Harvesting Technology
cg.iitasubjectValue Chains
cg.journalJournal of Food Processing and Preservation
cg.notesOpen Access Article; Published online: 22 Sept 2023
cg.accessibilitystatusOpen Access
cg.reviewstatusPeer Review
cg.usagerightslicenseCreative Commons Attribution 4.0 (CC BY 0.0)
cg.targetaudienceScientists
cg.identifier.doihttps://doi.org/10.1155/2023/6653897
cg.iitaauthor.identifierAlamu Emmanuel Oladeji: 0000-0001-6263-1359
cg.iitaauthor.identifierOlakunle sangodoyin: 0000-0002-5108-8570
cg.iitaauthor.identifierJOHN OLAJIDE: 0000-0002-7015-8677
cg.iitaauthor.identifierSimeon Jekayinfa: 0000-0002-7325-9748
cg.iitaauthor.identifierAdebayo Abass: 0000-0003-1376-3608
cg.iitaauthor.identifierThierry Tran: 0000-0002-9557-3340
cg.iitaauthor.identifierWasiu Awoyale: 0000-0002-3635-1414
cg.iitaauthor.identifierE J Parkes: 0000-0003-4063-1483
cg.iitaauthor.identifierBusie Maziya-Dixon: 0000-0003-2014-2201
cg.futureupdate.requiredNo
cg.identifier.issue6653897
cg.identifier.volume2023
cg.contributor.acknowledgementsThis study was carried out as part of the CGIAR Research Program on Roots, Tubers, and Bananas (RTB) and was funded by the CGIAR Trust Fund contributors (https://www.cgiar.org/funders). The authors acknowledge Mr. Adesokan Michael of the IITA Food and Nutrition Sciences Laboratory, Mr. Braimoh Bamidele of IITA Facilities Management Services, and the entire attiéké processors who participated in the scoping study, preceding design, and fabrication of attiéké steamer.


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