Leafy vegetables fortification enhanced the nutritional profile and reduced the glycemic index of yellow cassava pasta-Reference-Cited by-同舟云学术

Leafy vegetables fortification enhanced the nutritional profile and reduced the glycemic index of yellow cassava pasta

Published:2022 Issue:11 Volume:13 Page:6118-6128
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Lawal Oluranti M.¹²^ORCID,Fogliano Vincenzo¹^ORCID,Rotte Imke¹,Fagbemi Tayo N.²,Dekker Matthijs¹,Linnemann Anita R.¹

Affiliation:

1. Food Quality and Design, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands

2. Food Science and Technology Department, Federal University of Technology, Akure, Nigeria

Abstract

The inclusion of leafy vegetables in vegetable-fortified yellow cassava pasta reduced the glycemic index and showed appreciable bioaccessibility of micronutrients.

Funder

Tertiary Education Trust Fund

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2022/FO/D2FO00072E

Reference79 articles.

1. Comparing Characteristics of Root, Flour and Starch of Biofortified Yellow-Flesh and White-Flesh Cassava Variants, and Sustainability Considerations: A Review

2. Novel application of biofortified crops: consumer acceptance of pasta from yellow cassava and leafy vegetables

3. Cassava traits and end-user preference: Relating traits to consumer liking, sensory perception, and genetics

4. Retention of Pro-Vitamin A Content in Products from New Biofortified Cassava Varieties

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