Dynamics of Total Carotenoid Content of Yellow Root Cassava Varieties During Gari Processing †
Abstract
:1. Introduction
2. Materials and Methods
3. Results
4. Discussion
5. Conclusions
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
Abbreviations
TCC | Total carotenoid content |
VAD | Vitamin A deficiency |
YRCVs | Yellow root cassava varieties |
PVACs | Pro-vitamin A carotenoids |
References
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Source of Variation | Degree of Freedom | Mean Square | Sum of Squares |
---|---|---|---|
Replication | 2 | 0.17 | 0.35 |
Season | 1 | 1.28 *** | 1.28 |
Processing stage | 3 | 18.68 *** | 56.04 |
Variety | 3 | 555.83 *** | 1667.49 |
Processing stage × season | 3 | 2.22 *** | 6.67 |
Season × variety | 3 | 4.11 *** | 12.34 |
Processing stage × variety | 9 | 14.64 *** | 131.76 |
Processing stage × season× variety | 9 | 2.37 *** | 21.37 |
Variety | Fresh Storage Root | Grated Mash | Fermented and Dewatered Mash | Gari | Fresh Root | Grated Mash | Fermented and Dewatered Mash | Gari | Fresh Storage Root | Grated Mash | Fermented and Dewatered Mash | Gari |
---|---|---|---|---|---|---|---|---|---|---|---|---|
2019 | 2020 | Average | ||||||||||
IBAI010593 | 10.85 | 8.56 | 10.08 | 16.58 | 9.61 | 9.20 | 10.91 | 13.79 | 10.23 | 8.87 | 10.49 | 15.19 |
IBAI010539 | 6.69 | 6.37 | 8.07 | 8.52 | 9.91 | 8.03 | 10.26 | 8.72 | 8.30 | 7.20 | 9.17 | 8.62 |
TMSI30572 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 |
IBAI011368 | 6.85 | 6.16 | 9.93 | 6.86 | 8.78 | 5.39 | 9.80 | 8.13 | 7.81 | 5.78 | 9.86 | 7.50 |
*LSD (p < 0.05) | 0.16 | 0.70 | 0.16 | 0.12 | 1.21 | 0.20 | 0.63 | 0.55 | 0.19 | 0.15 | 0.16 | 0.39 |
Variety | Peeling to Grating | Grating to Fermentation and Dewatering | Fermentation and Dewatering to Roasting |
---|---|---|---|
IBAI070593 | −13.20 | 18.13 | 47.93 |
IBAI070539 | −1.20 | 11.83 | −6.00 |
TMSI011368 | −25.99 | 70.59 | −24.04 |
Processing Stage | Total Carotenoid Content (µg/g) |
---|---|
Peeling | 8.78 |
Grating | 7.62 |
Fermentation and dewatering | 9.84 |
Garification | 10.46 |
LSD (p < 0.05) | 0.29 |
Season | |
First | 8.97 |
Second | 9.36 |
LSD (p < 0.05) | 0.20 |
Processing Stages | Fresh Storage Root TCC |
---|---|
Post-grating TCC | 0.925 *** |
Post-dewatering TCC | 0.966 *** |
Post-garification TCC | 0.920 *** |
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Udemba, I.O.; Olasanmi, B.; Iluebbey, P. Dynamics of Total Carotenoid Content of Yellow Root Cassava Varieties During Gari Processing. Proceedings 2025, 118, 13. https://doi.org/10.3390/proceedings2025118013
Udemba IO, Olasanmi B, Iluebbey P. Dynamics of Total Carotenoid Content of Yellow Root Cassava Varieties During Gari Processing. Proceedings. 2025; 118(1):13. https://doi.org/10.3390/proceedings2025118013
Chicago/Turabian StyleUdemba, Ibukunolu Oluwadamilola, Bunmi Olasanmi, and Peter Iluebbey. 2025. "Dynamics of Total Carotenoid Content of Yellow Root Cassava Varieties During Gari Processing" Proceedings 118, no. 1: 13. https://doi.org/10.3390/proceedings2025118013
APA StyleUdemba, I. O., Olasanmi, B., & Iluebbey, P. (2025). Dynamics of Total Carotenoid Content of Yellow Root Cassava Varieties During Gari Processing. Proceedings, 118(1), 13. https://doi.org/10.3390/proceedings2025118013