文章基本信息

标题：Bioavailability of Beta Carotene in Traditional Fermented, Roasted Granules, Gari from Bio-Fortified Cassava Roots
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作者：Olapeju O. Phorbee ; Ibiyemi O. Olayiwola ; Silifat A. Sanni 等
期刊名称：Food and Nutrition Sciences
印刷版ISSN：2157-944X
电子版ISSN：2157-9458
出版年度：2013
卷号：4
期号：12
页码：1247-1254
DOI：10.4236/fns.2013.412159
出版社：Scientific Research Publishing
摘要：Vitamin A Deficiency (VAD) is a major public health issue and of global concern, as it affects millions of preschool children and pregnant women worldwide. Bio-fortification has emerged as a technology with potential to sustainably alleviate VAD especially in the sub-Saharan Africa, using staples like cassava. This work studied bioavailability of beta carotene (BC) in two processed gari samples from bio-fortified cassava varieties: 01/1412 and 01/1371, using 40 weanling albino rats, grouped into four, acclimatized for 1 week and fed experimentally for 4 weeks. Plasma beta carotene (PBC) was determined with HPLC while bioavailable BC calculated using conventional linear dose response plot. The mean rat weight gain was 5.3 g with significant difference (pGari from bio-fortified cassava roots processed traditionally, had appreciable bioavailable BC, which can contribute to the fight against VAD and improve nutritional status in developing countries although the magnitude of the problem requires a combination of strategies, of which bio-fortification is just one. However, further work is necessary on public awareness and adoption of the product.
关键词：Bioavailability; Bio-Fortification; Beta-Carotene; Cassava; Gari