జర్నల్ ఆఫ్ న్యూట్రిషన్ & ఫుడ్ సైన్సెస్
అందరికి ప్రవేశం

నైరూప్య

Effect of Processing Method on the Proximate Composition and ß-Carotene Contents of Yellow Fleshed Cassava and Orange Fleshed Sweet Potato

Ukozor Alphonsus U C, Okwulehie Felicia C, Mbah Cynthia A, Olubiyi Elizabeth O, Lemchi Stella N, Ohaka Regina, IHEME Geraldine O

Background

Bio-fortification of cassava and sweet potato, common staples processed into many products in Nigeria, is gaining ground. But the need to ascertain the degree of retention of ß-Carotene after processing is imperative.

Objectives

The objectives of this work were to assess the effects of processing method on the proximate composition and ß-Carotene contents of bio-fortified cassava and sweet potato.

Materials and Methods

Fresh, mature yellow fleshed cassava (YFC) and orange fleshed sweet potato (OFSP) samples were washed, peeled and divided into four portions. One portion of cassava was processed into cassava flakes (CFK); the second portion was fermented into fufu (CFF). The third was processed into cassava meal (CML)-gari; while the fourth was processed into cassava flour (CFL)-control. Each potato portion was respectively sliced and roasted (PRS); boiled (PBL); fried (PFR), and pulverized, sun-dried and milled into flour (PFL)-control. Each sample was analyzed for proximate composition and ß-Carotene.

Result

There were significant increases (p<0.05) in the proximate composition of all cassava products except carbohydrate. ß-Carotene was most retained in gari (CML)-189.95%; but least retained in CFF, fufu (akpu)-22.52% In potato, all samples were also significantly different in protein and ash, whereas in crude fiber, PFL (control) was significantly different from the other samples. ß-Carotene was most retained in PRS (roasted)-73.73%, but least retained in the fried sample,PFR-48.48%.

Conclusion

Processing made significant improvements on the proximate composition and ß-Carotene (pro-vitamin A) value of the bio-fortified cassava and potato. Boiling and fermentation of the cassava, and boiling of the potato should be adopted in processing.