TITLE:
Bioavailability of Beta Carotene in Traditional Fermented, Roasted Granules, Gari from Bio-Fortified Cassava Roots
AUTHORS:
Olapeju O. Phorbee, Ibiyemi O. Olayiwola, Silifat A. Sanni
KEYWORDS:
Bioavailability; Bio-Fortification; Beta-Carotene; Cassava; Gari
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.4 No.12,
December
5,
2013
ABSTRACT: Vitamin A Deficiency (VAD) is a major
public health issue and of global concern, as it affects millions
of preschool children and pregnant women worldwide. Bio-fortification has
emerged as a technology with potential to sustainably alleviate VAD especially
in the sub-Saharan Africa, using staples like cassava. This work studied bioavailability
of beta carotene (BC) in two processed gari samples from bio-fortified cassava varieties: 01/1412 and 01/1371, using 40
weanling albino rats, grouped into four, acclimatized for 1 week and fed
experimentally for 4 weeks. Plasma beta carotene (PBC) was determined with HPLC
while bioavailable BC calculated using conventional linear dose response plot. The mean rat weight gain was 5.3 g with
significant difference (pGari from bio-fortified cassava roots
processed traditionally, had appreciable bioavailable BC, which can contribute
to the fight against VAD and improve nutritional status in developing countries
although the magnitude of the problem requires a combination of strategies, of
which bio-fortification is just one. However, further work is necessary on
public awareness and adoption of the product.