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Effect of processing and oil type on carotene bioaccessibility in traditional foods prepared with flour and puree from orange‐fleshed sweetpotatoes
Author(s) -
Chilungo Sarah,
Muzhingi Tawanda,
Truong VanDen,
Allen Jonathan C.
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14106
Subject(s) - food science , carotene , orange (colour) , chemistry , sunflower oil , fortification , vitamin , carotenoid , sunflower , vegetable oil , biology , agronomy , biochemistry
Summary Consumption of Orange‐Fleshed sweetpotato ( OFSP ) and products as source of provitamin A is being promoted to tackle vitamin A deficiency ( VAD ) in sub‐Saharan Africa. However, limited information is available on β‐carotene retention in foods and delivery after digestion. The study assessed carotene retention and bioaccessibility following in vitro digestion on traditional foods having OFSP among the ingredients. Sunflower oil, margarine and beef fat were evaluated on their effect on β‐carotene bioaccessibility. Porridge and chapatis were prepared with either OFSP puree or flours in the formulations. Carotene retention was highest in chapatis (83%) as compared to porridge (65%). Micerallisation efficiency of all‐trans β‐carotene was comparable between similar products but greater in chapatis (62%) than porridge (11%). Sunflower oil had the highest all‐trans β‐carotene bioaccessibility compared to margarine and beef fat. The results support the promotion of consumption of OFSP ‐based products as good source of provitamin A to fight VAD .