Variations of β-carotene retention in a staple produced from yellow fleshed cassava roots through different drying methods

Abstract

Background: New yellow cassava fresh roots biofortified with β-carotene are becoming popular in Sub-Saharan Africa in the making of traditional products for households. However, β- carotene is susceptible to rapid depletion during processing. This study aimed to investigate the impact of using different drying methods in processing these fresh Cassava roots and in attempting to increase pro-vitamin A content. Methods: We processed four newly released yellow fleshed cassava varieties (01/1371, 07/593, 07/539, and 07/0220) into fermented cassava chips, flour, and corresponding dough with sun, oven, and flash drying methods respectively. The β-carotene contents were analyzed using High Performance Liquid Chromatography (HPLC). Percentage true retention (%TR) was computed. Results: The results demonstrated that %TR in chips (13.7%), flour (11.7%), and dough (5.48%) from sun drying method had the highest level of β-carotene retention compared to oven (11.3%, 7.30%, and 3.47%) and flash (8.8%, 3.33%, and 1.24%) drying methods. The duration, intensity of heat used for drying, and variety had a significant effect on β-carotene retention. Variety 07/0220 with the highest β-carotene concentration (7.81±0.13µ/g) in the fresh roots did not necessarily have the highest concentration after processing. These results suggest that β-carotene retention is not only variety specific but also depends on the method of processing. Conclusion: These results will support ongoing breeding efforts aimed at increasing pro-vitamin A content in Cassava. The information may also be significant to solutions considering fermented cassava flour and dough in Vitamin A deficient populations.