Work

Dynamics of Total Carotenoid Content of Yellow Root Cassava Varieties During Gari Processing

Year: 2025

Type: conference-paper

Abstract: Changes in the total carotenoid content (TCC) of three yellow root cassava varieties, IBAI070593, IBAI011368, and IBAI070539, and a check white root variety (TMSI30572) as influenced by each gari processing stage were investigated in this study. In two cropping seasons, fresh storage roots were harvested 12 months after planting, analyzed for TCC (μg/g), and processed into gari. The TCCs in grated mash, fermented and dewatered mash, and gari were determined following the Bioanalyt procedure. Across processing stages and varieties, significant variations in TCC were found. The TCC levels followed the order of garification (10.46) > fermentation and dewatering (9.84) > peeling (8.78) > grating (7.62), with IBAI070593 exhibiting the highest TCC.

DOI: 10.3390/proceedings2025118013

Authors: Ibukunolu Oluwadamilola Udemba, Bunmi Olasanmi, Peter Iluebbey

Institutions: University of Ibadan, Institute of Agricultural Research and Training, Obafemi Awolowo University, International Institute of Tropical Agriculture, International Institute of Tropical Agriculture

Language: English

Topic: Cassava research and cyanide

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

OpenAlex ID: W4411000443

FWCI:

Cites: 25

Cited by:

Related to: 10