Variations in micronutrient concentrations and retentions in fufu made from yellow-fleshed cassava as a function of genotype and processing methods

• Published in: Frontiers in nutrition (Lausanne) 2024-05, Vol.11, p.1295609-1295609
• Main Authors: Williams-Ngegba, Martha Shirley Epiphaneia, Onabanjo, Oluseye Olusegun, Anthony, Nyahabeh Mariama, Alamu, Emmanuel Oladeji, Maziya-Dixon, Busie, Oguntona, Emmanuel Babatunde
• Format: Article
• Language: English
• Subjects: genotype; micronutrients; Nutrition; processing; retentions; yellow-fleshed; β-carotene
• ISSN: 2296-861X; 2296-861X
• DOI: 10.3389/fnut.2024.1295609

The biofortification of staple foods such as cassava is one of the technological breakthroughs in the nutritional improvement of foods. is one of the fermented cassava products produced and consumed in major West African countries, including Sierra Leone, and the majority of the processes involved in its production have direct and indirect effects on its properties. This study looked at how the concentration and retention of micronutrients in yellow-fleshed cassava varied depending on genotype and processing method. Six yellow-fleshed cassava root genotypes (TMS-070557, TMS-011371, TMS-011412, TMS-011663, TMS-083724, TMS-083774) and one white (TME 419 as a control) were processed into using both conventional (oven and sun-dried) and traditional (bowl and river) methods. The Statistical Analysis System (SAS) version 9.4 was used to analyze data using means, percentages, analysis of variance and means separated by least significant differences (LSD). In the modified traditional river method, raw and cooked samples had significantly higher β-carotene concentrations and true retention (TR) percentages (11.06  g/g (46.77%) and 4.54 g/g (16.94%), respectively) than other genotypes (p