Journal of Nutrition & Food Sciences
Open Access
ISSN: 2155-9600
ISSN: 2155-9600
Department of Home Economics, Alvan Ikoku Federal College of Education, P.M.B. 1033, Owerri, Imo State, Nigeria
Research Article
Effect of Processing Method on the Proximate Composition and �-Carotene Contents of Yellow Fleshed Cassava and Orange Fleshed Sweet Potato
Author(s): Ukozor Alphonsus U.C, Okwulehie Felicia C, Mbah Cynthia A, Olubiyi Elizabeth O, Lemchi Stella N, Ohaka Regina A and 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 respec.. View More»