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Home / File / Presentation 20: Stability of β-carotene during baking of orange-fleshed sweet potato-wheat composite bread and estimated contribution to vitamin A requirements

Presentation 20: Stability of β-carotene during baking of orange-fleshed sweet potato-wheat composite bread and estimated contribution to vitamin A requirements

Orange-fleshed sweet potato (OFSP) is known to be a rich source of β-carotene, a precursor of vitamin A and a potential tool for fighting vitamin A deficiency (VAD) in developing countries.  OFSP flour was incorporated into wheat flour at 10, 20 and 30% (w/w) substitution levels. The stability of β-carotene during baking and the contribution of OFSP-wheat composite breads to vitamin A requirements were evaluated. The retention of all-trans-β-carotene in breads containing 10, 20 and 30% OFSP flour was 62.7, 71.4 and 83% respectively after baking. Breads containing 20% and 30% OFSP flour could be used for the eradication of vitamin A deficiency as they were found to meet 29 and 89.2% (100 g portion) respectively of the recommended dietary allowance (RDA) of vitamin A amongst children aged between 3-10 years. The latter would meet nearly a half of the RDA of vitamin A for pregnant and lactating women.

Authors: Madjaliwa Nzamwita

Subjects: MPU CoP

Pages:

Publication Date: 2017

Identifier: Orange-fleshed sweet potato, all-trans-β-carotene, retention, recommended dietary allowance

Rights: Attribution 4.0 International (CC BY 4.0) - You can copy, distribute, display and perform the work and evolved versions of it. You must give the original creator credit for the work.

Keywords: all-trans-β-carotene, Orange-fleshed sweet potato, recommended dietary allowance, Retention