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Changes in total carotenoid content at different stages of traditional processing of yellow‐fleshed cassava genotypes
Author(s) -
MaziyaDixon Busie,
Dixon Alfred G. O.,
Ssemakula Gorrettie
Publication year - 2009
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/j.1365-2621.2007.01638.x
Subject(s) - carotenoid , roasting , randomized block design , food science , pressing , chemistry , horticulture , raw material , biology , biochemistry , organic chemistry
The changes in content of total carotenoid at each stage of processing cassava storage roots were investigated with three improved yellow‐fleshed cassava varieties (TMS 94/0006, TMS 01/1235 and TMS 01/1371) grown in 2005/2006 in a randomised complete block design with two replications at Ibadan, Nigeria. When the cassava roots were grated to a mash, results obtained indicate that there was a significant reduction in total carotenoid content for all the genotypes. The reduction was highest for TMS 01/1235 (1.20 μg g −1 ), intermediate for TMS 01/1371 (0.78 μg g −1 ) and least for TMS 94/0006 (0.35 μg g −1 ). In most cases, we observed higher total carotenoid concentration, especially when the intermediate step involved pressing to remove excess water, and during roasting compared with the initial concentration in the raw cassava storage roots. In conclusion, grating, drying and cooking to a paste resulted in reduction of total carotenoid content, while roasting and pressing resulted in higher carotenoid concentration. A change in total carotenoid content during processing depends on variety, processing method, especially unit operation and the initial total carotenoid content of the variety.