Effect of processing and oil type on carotene bioaccessibility in traditional foods prepared with flour and puree from orange-fleshed sweetpotatoes
This study assessed carotene retention and bioaccessibility following in vitro digestion on traditional foods having OFSP among the ingredients
Abstract
Consumption of Orange鈥怓leshed sweetpotato (OFSP) and products as source of provitamin A is being promoted to tackle vitamin A deficiency (VAD) in sub鈥怱aharan Africa. However, limited information is available on 尾鈥恈arotene retention in foods and delivery after digestion. The study assessed carotene retention and bioaccessibility following in vitro digestion on traditional foods having OFSP among the ingredients. Sunflower oil, margarine and beef fat were evaluated on their effect on 尾鈥恈arotene bioaccessibility. Porridge and chapatis were prepared with either OFSP puree or flours in the formulations. Carotene retention was highest in chapatis (83%) as compared to porridge (65%). Micerallisation efficiency of all鈥恡rans 尾鈥恈arotene was comparable between similar products but greater in chapatis (62%) than porridge (11%). Sunflower oil had the highest all鈥恡rans 尾鈥恈arotene bioaccessibility compared to margarine and beef fat. The results support the promotion of consumption of OFSP鈥恇ased products as good source of provitamin A to fight VAD.
Citation
Chilungo, S.; Muzhingi, T.; Truong, V.D.; Allen, J.C. 2019. Effect of processing and oil type on carotene bioaccessibility in traditional foods prepared with flour and puree from orange鈥恌leshed sweetpotatoes. International Journal of Food Science & Technology. ISSN: 0950-5423. 54. pp. 2055鈥�2063