Retention of pro-vitamin A carotenoid in composite bread baked with high-quality cassava flour from yellow-fleshed cassava roots.
| dc.contributor.author | Awoyale Wasiu, Abass B. Adebayo, Alamu O. Emmanuel, Maziya-Dixon Bussie, | |
| dc.date.accessioned | 2024-10-09T03:40:38Z | |
| dc.date.available | 2024-10-09T03:40:38Z | |
| dc.date.issued | 2018-09-30 | |
| dc.description.abstract | Background:As one of the most widely consumed foods, breadis one of the most important agricultural products. Bread made from high-quality cassava flour is consumed in some parts of Sub-Sahara Africa (SSA). The bread has no pro-vitamin S carotenoids (pVAC) due to the use of artificial colorants. Consequently, there is a need for the use of pVAC rich foods for bread production. Foods that are rich with pro-vitamin A carotenoids can be converted into retinol in the human body and whose bioconversion contributes to the reduction of vitamin A deficiency diseases (VAD). VAD has caused annual loss of life in SSA, especially in Nigeria. The yellow-fleshed cassava root might contribute to the reduction of this disease. The high quality yellow cassava flour (YHQCF) produced from yellow-fleshed cassava root maycontribute to thepVACcompositionof bread. As a result, there is aneed for the evaluation of the retention of pVACin composite bread baked with high qualitycassava flour from yellow-fleshed cassava roots.Aim:To evaluated the retention of pro-vitamin A carotenoid in composite bread baked with high qualitycassava flour from yellow-fleshed cassava roots.Methods:The YHQCF was producedfrom TMS01/1368 cassava variety. The bread loavesconsisted of 20% and 100% YHQCFand were produced by mixing the sugar, margarine, yeast, improver, and salt with the composite flour and YHQCF respectively, after which water was added and mixed to get thehomogenous dough. The dough was proofed for 2.5 hours, kneaded, cut into shape, placed in a lubricated baking pan, and baked at 200oCfor 30 min. Analyses of the pro-vitamin A (cis and trans-β carotene)and dry matter contentwere carried out on all the samples,including samples from the YHQCF production steps using standard methods. The samples from the YHQCF production steps were chosen and analyzedfor pVAC in order to check the levels of degradation of the pVAC from the raw cassava rootto using the rootfor flourproductionand the quantity of pVAC retainedwhen 100% of the YHQCF is used for bread production compared to 20% composite. The β-carotene nutrient retention of the breadwas also calculated.Results:The resultsdemonstratedhowthe total pVAC content of the raw yellow-fleshedcassava root was 16.83 μg/g dry basis with 29% dry matter (DM) content. Subsequent processing by peeling, washing, grating, and dewatering into granules (56% DM) caused 48% reduction in the pVAC contentwhich was reduced to 40% after drying and milling the dried grits into YHQCF (97% DM). Preparation of recipe for bread demonstratedhowthe20% composite flour dough (61% DM) contained 0.29 μg/g dbpVAC representing 1.72% retention, which was later reduced to 0.25 μg/g dbpVAC or 1.49% retention after baking (62%DM). On the other hand, bread loaves baked from 100% YHQCF (67% DM) retained 0.74 μg/g dbpVAC representing 4.40% of the 16.83 μg/g dbpVAC in the starting raw material. Conclusions:Thebread produced from 100% YHQCF may contribute to the pro-vitamin A status of bread consumersin SSAmore than the 20% YHQCF composite. However, both bread samples are low in pVAC. In order to attain the required retinol equivalent level after bioconversion in the human body, consumption of other foods rich in vitamin A would be requiredto attain the required retinol equivalent level after bioconversionin the human bodybut can be enhanced if consumed with other foods rich in vitamin A. | |
| dc.identifier.citation | 56. Wasiu Awoyale, Adebayo B. Abass, Emmanuel O. Alamu, Bussie Maziya-Dixon (2018): Retention of pro-vitamin A carotenoid in composite bread baked with high-quality cassava flour from yellow-fleshed cassava roots. Functional Foods in Health and Disease, 8(9): 438-446. https://ffhdj.com/index.php/ffhd/article/view/534/1166. | |
| dc.identifier.uri | https://ffhdj.com/index.php/ffhd/article/view/534/1166. | |
| dc.identifier.uri | https://kwasuspace.kwasu.edu.ng/handle/123456789/2427 | |
| dc.language.iso | en | |
| dc.title | Retention of pro-vitamin A carotenoid in composite bread baked with high-quality cassava flour from yellow-fleshed cassava roots. | |
| dc.type | Article |