Carotenoid loss after drying and storage of OFSP
Nov 12, 2010 12:13 PM
Biofortified orange-fleshed sweetpotato (OFSP) is being promoted to tackle vitamin A deficiency, a serious public health problem affecting children and pregnant/lactating women in sub-Saharan Africa. The aim of the study was to quantify and understand the factors influencing carotenoid losses in dried OFSP. Losses were determined in chips after drying and storage. A preliminary study demonstrated that carotenoid levels were not significantly different following either solar or sun drying. Carotenoid loss after drying was generally correlated with high initial moisture content and high carotenoid content in fresh sweetpotato roots. Losses of pro-vitamin A were less than 35% in all cases. Flour made from OFSP could therefore be a significant source of provitamin A. In contrast, storage of chips at room temperature in Uganda and Mozambique for four months resulted in high losses of pro-vitamin A (ca. 70-80% loss from the initial dried product).
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