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Open AccessArticle

Proximate Composition, Cyanide Content, and Carotenoid Retention after Boiling of Provitamin A-Rich Cassava Grown in Ghana

1
Department of Plant Sciences, University of the Free State, Bloemfontein 9300, South Africa
2
CSIR-Crops Research Institute, Kumasi 03220, Ghana
3
International Institute of Tropical Agriculture, Ibadan 200001, Nigeria
4
Department of Nutrition and Food Science, University of Ghana, Accra 23321, Ghana
*
Author to whom correspondence should be addressed.
Foods 2020, 9(12), 1800; https://doi.org/10.3390/foods9121800
Received: 3 September 2020 / Revised: 1 December 2020 / Accepted: 2 December 2020 / Published: 4 December 2020
Biofortified yellow-fleshed cassava is important in countries with high cassava consumption, to improve the vitamin A status of their populations. Yellow- and white-fleshed cassava were evaluated over three locations for proximate composition and cyanide content as well as retention of carotenoids after boiling. There was significant variation in the crude fiber, fat, protein and ash content of the genotypes. All but one of the yellow-fleshed cassava genotypes recorded higher protein values than the white-fleshed local genotypes across locations. The cyanide content of the genotypes varied between locations but was within the range of sweet cassava genotypes, but above the maximum acceptable recommended limit. Micronutrient retention is important in biofortified crops because a loss of micronutrients during processing and cooking reduces the nutritional value of biofortified foods. Total carotenoid content (TCC) ranged from 1.18–18.81 μg.g−1 and 1.01–13.36 μg.g−1 (fresh weight basis) for fresh and boiled cassava, respectively. All the yellow-fleshed cassava genotypes recorded higher TCC values in both the fresh and boiled state than the white-fleshed genotypes used as checks. View Full-Text
Keywords: carotenoid retention; cassava biofortification; cyanide; protein content carotenoid retention; cassava biofortification; cyanide; protein content
MDPI and ACS Style

Boakye Peprah, B.; Parkes, E.Y.; Harrison, O.A.; van Biljon, A.; Steiner-Asiedu, M.; Labuschagne, M.T. Proximate Composition, Cyanide Content, and Carotenoid Retention after Boiling of Provitamin A-Rich Cassava Grown in Ghana. Foods 2020, 9, 1800. https://doi.org/10.3390/foods9121800

AMA Style

Boakye Peprah B, Parkes EY, Harrison OA, van Biljon A, Steiner-Asiedu M, Labuschagne MT. Proximate Composition, Cyanide Content, and Carotenoid Retention after Boiling of Provitamin A-Rich Cassava Grown in Ghana. Foods. 2020; 9(12):1800. https://doi.org/10.3390/foods9121800

Chicago/Turabian Style

Boakye Peprah, Bright; Parkes, Elizabeth Y.; Harrison, Obed A.; van Biljon, Angeline; Steiner-Asiedu, Matilda; Labuschagne, Maryke T. 2020. "Proximate Composition, Cyanide Content, and Carotenoid Retention after Boiling of Provitamin A-Rich Cassava Grown in Ghana" Foods 9, no. 12: 1800. https://doi.org/10.3390/foods9121800

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