Bioaccessibility of Vitamins and Minerals in Processed Tubers and Leaves of Manihot esculenta Crantz Varieties
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Date
2024
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Journal of Food Quality
Abstract
Manihot esculenta Crantz (cassava) is an important food crop in developing nations, with its tubers and leaves being a source of
ascorbic acid, thiamin, ribofavin, and niacin (vitamins) and calcium, iron, potassium, and zinc (minerals). Malnutrition
prevalence in some Kenyan Counties that relied on cassava-based diets has partly been attributed to processing methods and/or
nutrient bioaccessibility. Te study area Kilif County grows Kibandameno and Tajirika cassava varieties and is on record for high
prevalence of undernutrition. Te levels of vitamins and minerals, and their bioaccessibility in raw, boiled, and deep-fried tubers,
and pounded then boiled leaves of Kibandameno and Tajirika cassava varieties were studied. Digestion was done using static
gastrointestinal digestion prior to the determination of vitamins (by HPLC) and minerals (by AAS and AES). Bioaccessibility of
both vitamins and minerals was signifcantly higher (P < 0.001) in boiled followed by deep-fried and lowest in raw tubers.
Bioaccessibility ranged between 27% (Fe)–85% (vitamin C) in boiled, 20% (Fe)–79% (vitamin B1) in deep-fried, and 15%
(Fe)–(72% (K) in raw tubers. Bioaccessibility in processed leaves was signifcantly higher (P < 0.001) than in raw. Tis ranged
between 11% (Fe)–81% (vitamin B1) in processed and between 8% (Fe)–67% (K) in raw leaves. Processing therefore signifcantly
reduced levels of ascorbic acid, thiamin, ribofavin, niacin, calcium, iron, potassium, and zinc in raw tubers and leaves of
Kibandameno and Tajirika Manihot esculenta Crantz varieties. Teir bioaccessibility however signifcantly increased, being higher
in tubers than in leaves
Description
Research Article
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Citation
Ojiambo, O. C., Nawiri, P. M., & Nyambaka, H. (2024). Bioaccessibility of vitamins and minerals in processed tubers and leaves of Manihot esculenta Crantz varieties. Journal of Food Quality, 2024, Article ID 8280498. https://doi.org/10.1155/2024/8280498