Journal of Food Technology Research
December 2020, Volume 7, 2, pp 154-162
Carotenoid, Attieke, Chickwangue, Fufu, Pupuru, Biofortified cassava.
Abu, J. O., Badifu, G. I. O., & Akpapunan, M. A. (2006). Effect of crude palm-oil inclusion on some physico-chemical properties of gari, a fermented cassava food product. Nigerian Food Journal, 24(1), 73-79. Available at: 10.4314/nifoj.v24i1.33670.
Aman, R., Carle, R., Conrad, J., Beifuss, U., & Schieber, A. (2005). Isolation of carotenoids from plant materials and dietary supplements by high-speed counter-current chromatography. Journal of Chromatography A, 1074(1–2), 99–105. Available at: https://doi.org/10.1016/j.chroma.2005.03.055.
Carvalho, L. J., Oliveira, A. G., Godoy, R. O., Pacheco, S., Nutti, M., de Carvalho, J. V., . . . Fukuda, W. (2012). Retention of total carotenoid and β-carotene in yellow sweet cassava (manihot esculenta crantz) after domestic cooking. Food & Nutrition Research, 56(1), 15788. Available at: https://doi.org/10.3402/fnr.v56i0.15788.
Charles, A. L., Sriroth, K., & Huang, T.-c. (2005). Proximate composition, mineral contents, hydrogen cyanide and phytic acid of 5 cassava genotypes. Food Chemistry, 92(4), 615-620. Available at: https://doi.org/10.1016/j.foodchem.2004.08.024.
Chavez, A., Sanchez, T., Ceballos, H., Rodriguez‐Amaya, D., Nestel, P., Tohme, J., & Ishitani, M. (2007). Retention of carotenoids in cassava roots submitted to different processing methods. Journal of the Science of Food and Agriculture, 87(3), 388-393. Available at: https://doi.org/10.1002/jsfa.2704.
De Moura, F. F., Moursi, M., Lubowa, A., Ha, B., Boy, E., Oguntona, B., Sanusi, R. A., & Maziya-Dixon, B. (2015). Cassava intake and vitamin a status among women and preschool children in Akwa-Ibom, Nigeria. PLOS ONE, 10(6), e0129436. Available at: https://doi.org/10.1371/journal.pone.0129436.
Ferreira, C. F., Alves, E., Pestana, K. N., Junghans, D. T., Kobayashi, A. K., Santos, V. J., & Fukuda, W. (2008). Molecular characterization of cassava (manihot esculenta crantz) with yellow-orange roots for beta-carotene improvement. Crop Breeding and Applied Biotechnology, 8, 23–29. Available at: https://doi.org/10.12702/1984-7033.v08n01a04.
Hahn, S. (1997). Traditional processing and utilization of cassava in Africa: IITA research guide, No. 41 (pp. 42). Ibadan, Nigeria: International Institute of Tropical Agriculture.
Heuberger, C. (2005). Cyanide content of cassava and fermented products with focus on Attieke and Attieke Garba. Doctoral Thesis. A Publication of Swiss Federal Institute of Technology Zurich. Retrieved from: https://doi.org/10.3929/ethz-a-005182128.
Hillocks, R. J. (2002). Cassava in Africa. In: Hillocks, R. J., Thresh, J. M., and Bellotti, A. C. Cassava: biology, production and utilization. Centre for Agriculture and Bioscience International, 3, 41-54. Available at: https://doi.org/10.1079/9780851995243.0041.
Lawal, O. M., Badejo, A. A., & Fagbemi, T. N. (2015). Processing effect on the total carotenoid content and acceptability of products from cultivars of biofortified cassava manihot esculenta crantz. Applied Tropical Agriculture Volume, 20(2), 104-109.
Olapeju, O. P., Ibiyemi, O. O., & Sanni, S. A. (2013). Bio-availability of beta carotene in traditional fermented, roasted granules, gari, from bio-fortified cassava roots. Food and Nutrition Sciences, 4(12), 1247-1254. Available at: https://doi.org/10.4236/fns.2013.412159.
Oliveira, R. A., De Carvalho, M. L., Nutti, R. M., & De Carvalho, L. J. (2010). Assessment and degradation study of total carotenoid and-carotene in bitter yellow cassava manihot esculenta crantz varieties. African Journal of Food Science, 4(4), 148-155.
Rawel, H. M., & Kroll, J. (2003). The importance of cassava manihot esculenta crantz as a staple in tropical countries. German Food Review, 99(3), 102-111.
Taleon, V., Sumbu, D., Muzhingi, T., & Bidiaka, S. (2019). Carotenoids retention in biofortified yellow cassava processed with traditional African methods. Journal of the Science of Food and Agriculture, 99(3), 1434-1441. Available at: https://doi.org/10.1002/jsfa.9347.
Ukenye, E., Ukpabi, U., Chijoke, U., Egesi, C., & Njoku, S. (2013). Physicochemical, nutritional and processing properties of promising newly bred white and yellow fleshed cassava genotypes in Nigeria. Pakistan Journal of Nutrition, 12(3), 302-305. Available at: 10.3923/pjn.2013.302.305.
Ukpabi, U., & Ndimele, C. (1990). Evaluation of the quality of gari produced in Imo State. Nigerian Food Journal, 8, 105-110.
Uzomah, A., Ubbaonu, C., & Osuji, C. (2005). Vitamin A retention in\" palm oil-gari\" during processing and storage. Nigerian Food Journal, 23(1), 69-73.
Van Jaarsveld, P., Marais, D. W., Harmse, E., Nestel, P., & Rodriguez-Amaya, D. (2006). Retention of β-carotene in boiled, mashed orange-fleshed sweet potato. Journal of Food Composition and Analysis, 19(4), 321-329. Available at: https://doi.org/10.1016/j.jfca.2004.10.007.