Development of an Improved Steamer for Optimum Retention of Carotenoids in Attiéké Produced from Biofortified Cassava (Manihot esculenta Crantz) Roots.
Date
2023-09-22
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Publisher
Wiley
Abstract
Attiéké, made from biofortified (yellow) cassava genotypes, requires a new cooking method to minimize carotenoid degradation duringprocessing. Thus, this research is aimed at designing and building a more efficient steamer to produce high-quality attiéké frombiofortified cassava roots. Using three improved biofortified cassava genotypes (IBA141092, IBA070593, and IBA011368) obtainedfrom IITA research farms, attiéké samples were produced using traditional and developed steamers. The results show that thedeveloped steamer outperformed the traditional steamer; it was 1.5 times faster, used less fuel (2.6 times less), and had higher truecarotenoid retention. The developed steamer genotype IBA070593 had the highest true retention of 90.4 percent, while the traditionalsteamer genotype IBA0141092 had the lowest carotenoid retention of 61.9 percent and the highest in the developed steamer (62.4percent). When compared to the traditional steamer, the developed steamer had better cooking performance and a more extraordinary ability to retain carotenoids. Thus, the developed steamer is recommended for attiéké processors due to its improvedcooking performance, and using this steamer to produce attiéké from biofortified cassava will help to alleviate vitamin A deficiencyamong attiéké consumers
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Citation
Alamu, E.O., Sangodoyin, O.M., Diallo, T., Kolawole, P.O., Olajide, J.O., Jekayinfa, S.O., Abass, A., Tran, T., Awoyale, W., Parkes, E. and Maziya-Dixon, B. (2023). Development of an Improved Steamer for Optimum Retention of Carotenoids in Attiéké Produced from Biofortified Cassava (Manihot esculenta Crantz) Roots. Journal of Food Processing and Preservation, 1-13. https://doi.org/10.1155/2023/665389