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标题：Effect of Processing on the Retention of Total Carotenoid, Iron and Zinc Contents of Yellow-fleshed Cassava Roots
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作者：Busie Maziya-Dixon ; Wasiu Awoyale ; Alfred Dixon 等
期刊名称：Journal of Food and Nutrition Research
印刷版ISSN：2333-1119
电子版ISSN：2333-1240
出版年度：2015
卷号：3
期号：8
页码：483-488
DOI：10.12691/jfnr-3-8-2
出版社：Science and Education Publishing
摘要：BACKGROUND: It was envisaged that processing of yellow-fleshed cassava roots might affect the micronutrient composition. Hence, three yellow-fleshed cassava roots were grown for 12 months in a randomized complete block design with three replications at Ibadan, Nigeria, to evaluate the effects on total carotenoid, iron, and zinc retention after processing the roots. Raw and processed storage roots were analyzed using standard methods. Percentage true nutrient retention was calculated using the concentration of each parameter adjusted for changes in weight. RESULT: There were significant genotypic differences (P<0.01) for all the evaluated characteristics. The mean total carotenoid concentration of the unprocessed storage roots was 4.90 μg/g, mean iron content was 7.47 mg/kg, and mean zinc content was 8.95 mg/kg. The concentration after processing varied depending on the product. Results indicated that boiled cassava retained the highest amount of iron and zinc, also of total carotenoid (73.5%) This was followed by gari (44.9%) and raw fufu (40.8%); cooked fufu had the lowest (21.5%). CONCLUSION: Processing cassava storage roots resulted in a significant reduction in micronutrient retention and this depended on the processing method and genotype.
关键词：carotenoid; iron; zinc; processing; cassava; nutrient retention