Abstract
This study evaluated the interaction between changes in fermentation period and
nutrient/antinutrient composition of indigenous white cassava (IWC) gari and
provitamin A biofortified yellow cassava (pVABYC) gari. For both the cassava
varieties, as the fermentation time was increased from 2 to 5 days, the moisture and fat
contents increased significantly whereas the ash and fibre contents reduced
significantly. Phytate level decrease by 15.8% and 10% in the IWC gari and pVABYC
gari respectively due to increase in fermentation period from 2 to 5 days. Tannin
reduced by 3.4% and 5.1% while cyanogenic potential decreased by 10% and 27.8% in
the IWC gari and pVABYC gari respectively due to increase in fermentation period
from 2 to 5 days. As the fermentation time increased from 2 to 5 days, the total
carotenoids, β-carotene, and provitamin A carotenoids reduced by 20.7%, 22.2%, and
23.4%, respectively, for pVABYC and by 22.6%, 21.4%, and 20.7%, respectively, for
IWC. The percentage retention of the total carotenoids, β-carotene, and provitamin A
carotenoids in the gari samples obtained from the two cassava varieties decreased
significantly with an increase in the fermentation time. In conclusion, as the
fermentation time increases, pVABYC is found to have a better nutritional retention
capacity than IWC. Thus, pVABYC gari retains more nutrient in addition to providing
100% more β-carotene than IWC.
Olarewaju Michael Oluba. (2020) Nutrient and antinutrient retention in indigenous white cassava gari and provitamin A biofortified yellow cassava gari fermented over different time periods, Asian Journal of Agriculture and Biology, Volume 8, Issue 1.
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