Abstract
Carotenoids in bio-fortified gari are degraded by light and oxidation during storage resulting in fading of their yellow color. In this study, gari from yellow-root (bio-fortified) cassava varieties (YCVs) were evaluated for color change during storage in two seasons. About 400 g of fresh gari samples of five YCVs (IITA-TMSI011368, IITA-TMSI011371, IITA-TMSI011412, IITA-TMSI070539 and IITA-TMS-I070593) and white-root variety (TMEB419-check) were packaged in transparent plastics to ensure exposure to light. The samples were evaluated monthly for color change using a chart with a scale of 1 (white) to 8 (pink) for 12 months in each season. Data collected were subjected to ANOVA, descriptive and correlation analyses. Reduction in yellow color intensity was observed among the yellow gari samples in the first month from average of 4.40 to 3.53 representing about 20% decrease. At 12 months after processing, varieties IITA-TMSI011368 and IITA-TMSI011371 had the highest (68%) and least (58%) yellow pigment retention, respectively. There was significant variation among the varieties for gari color change and yellow pigment retention over the storage period. Therefore, carotenoid content in bio-fortified gari depends on the cassava variety and storage period. These factors should be considered in future breeding program to improve cassava for carotenoid content.
Publisher
Peertechz Publications Private Limited
Reference42 articles.
1. 1. Gil JL, Buitrago AJ. La Yuca En La Alimentacion Animal. In: Ospinab, Ceballosh, Editors. La Yuca En El Tercer Milenio: Sistemas Modernos De Producción, Procesamiento, Utilización Y Omercialización. Cali, Colombia :International Center for Tropical Agriculture. 2002; 527-569.
2. Some physical and chemical properties of starch isolates of cassava genotypes;Charles;Starch/Starke,2004
3. 3. Montagnac JA, Davis CR, Tanumihardjo SA. Nutritional value of cassava for use mutant in cassava (Manihot esculenta Crantz). Journal of Agricultural and Food Chemistry. 2009; 56(16): 7215-7222.
4. 4. Gegios A, Amthor R, Maziya-Dixon B, Egesi C, Mallowa S, Nungo R, Gichuki S, Mbanaso A, Manary MJ. Children consuming cassava as a staple food are at risk for inadequate zinc, iron, and vitamin A intake. Plant Foods Hum Nutr. 2010 Mar;65(1):64-70. doi: 10.1007/s11130-010-0157-5. PMID: 20165984; PMCID: PMC2840668.
5. 5. Wardlaw GM, Hamp IJS, Disilvestro RA. Perspective in Nutrition. NewYork, USA: McGraw- Hall. 2004; 332.
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献