Retention of pro-vitamin A carotenoid in composite bread baked with high quality cassava flour from yellow-fleshed cassava root
| dc.contributor.author | Awoyale Wasiu, Abass B. Adebayo, Maziya-Dixon Busie, | |
| dc.date.accessioned | 2024-09-30T03:52:46Z | |
| dc.date.available | 2024-09-30T03:52:46Z | |
| dc.date.issued | 2018-09-30 | |
| dc.description.abstract | As one of the most widely consumed foods, bread is 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 may contribute to the pVAC composition of bread. As a result, there is a need for the evaluation of the retention of pVAC in composite bread baked with high quality cassava flour from yellow-fleshed cassava roots | |
| dc.identifier.citation | Awoyale W., Abass A.B., Maziya-Dixon B. Retention of pro-vitamin A carotenoid in composite bread baked with high quality cassava flour from yellow-fleshed cassava root. Functional Foods in Health and Disease 2018; 8(9): 438-446. DOI: https://doi.org/10.31989/ffhd.v8i9.534 | |
| dc.identifier.other | https://doi.org/10.31989/ffhd.v8i9.534 | |
| dc.identifier.uri | https://kwasuspace.kwasu.edu.ng/handle/123456789/2409 | |
| dc.language.iso | es | |
| dc.title | Retention of pro-vitamin A carotenoid in composite bread baked with high quality cassava flour from yellow-fleshed cassava root | |
| dc.type | Article |