Proximate Composition Ani) Beta Carotene Retention Level Of Food Products (Garri, Fufu And Tapioca) Made From Biofortifed Cassava (Manihot Esculenta Crantz)

ABSTRACT

Deficiency of vitamin A in the diet represents one of the key challenges affecting the developing world. However, beta-carotene is the most available/important source of pro-vitamin A in the diets of most people living in developing countries. It reportedly provides about 66% of vitamin A in their diets. This study therefore aimed at determining the proximate and beta carotene retention level of food products (garri, fufu and tapioca) made from bio-fortified cassava. The cassava was harvested, peeled, washed and kept ready for processing. It was processed into garri. tapioca and fufu. Result showed that most of the nutrients increased after processing while some reduced. Among those that increased include crude protein content in garri fufu and tapioca which is 2.O6gllOOg, l.29g/lOOg and i.82g/lOOg respectively. Ash contents of garri (l.90g/lOOg) and lapioca (I.78g/lOOg). Ilowever, beta-carotene content of the sample which was formally 28.43.ig/g was reduced after processing to 4.58p.g/g in garri, 8.54jig/g in fufu and 5.77.tg/g in tapioca. This is an indication that caution should be applied during the course of processing to reduce micronutrient loss.