Consumption patterns, perceptions and total carotenoids, iron and zinc contents of yellow flesh cassava

Abstract. Duah EA, Steiner-Aseidu M, Danquah AO. 2018. Consumption patterns, perceptions, and total carotenoids, iron, and zinc contents of yellow flesh cassava. Biofarmasi J Nat Prod Biochem 18: 13-28. The main objective was to investigate consumption patterns of white cassava, knowledge, perceptions and the nutritive profiles of yellow flesh cassava roots and leaves and its relationship to the recommended daily allowance for vitamin A. Total carotenoids, iron and zinc contents in fresh yellow cassava leaves, roots and products (gari, konkonte, boiled cassava roots and leaves), antioxidant activity and the in vitro bioaccessibility of the carotenoids were determined using standard methods. A cross-sectional survey was carried out to identify the consumption patterns of white cassava, the knowledge, and the perception of yellow flesh cassava among Ghanaians. Total carotenoids (T.C), iron (Fe) and zinc (Zn) for fresh roots ranged from 4.73±0.11 to 10.11±0.18 µg/g; 87.35±3.18 to 146.25±1.20 mg/100g; 0.30± 0.01 to1.55±0.07 mg/100g, respectively. T.C, Fe and Zn for fresh leaves ranged from 792.93±0.98 to 2649.20±29.10 µg/g; 118.35±0.070 to 07182.05± mg/100g; 3.75±0.64 to 15.50±0.14 mg/100g respectively. T.C for gari was between 3.21±2.79 and 7.39±1.06 µg/g, iron 118.75±0.64 to 181.85±2.05 mg/100g and zinc, 0.25±0.07 to 0.80±0.14 mg/100g. Iron and zinc contents for the kokonte samples ranged from 101.45±0.64 to 116.30± 0.14 mg/100g and 0.15±0.07 to 0.70±0.01 mg/100g, however, T.C was not detectable. T.C for boiled roots were between 1.22±0.05 and 2.14±0.11µg/g. Iron content for the samples ranged from 118.75±0.64 to 181.85±2.05 mg/100g and for zinc, 0.60±0.01 to 1.30±0.01 mg/100g. T.C for boiled leaves was between 524.39±9.89 and 1323.5±15.6 µg/g, iron; 95.90±0.01 and 148.75±2.76 mg/100g and zinc 0.60±0.01-1.30±0.01mg/100g. In vitro bio-accessibility of carotenoids for boiled roots had the highest of 104.42±0.88%, gari had the highest value of 57.22±9.01%, and boiled leaves 0.28±0.01%. Gari recorded the highest frequency of consumption. 36.6% of the respondents knew yellow flesh cassava. 51.2% were willing to accept yellow flesh cassava. Fermentation, drying, roasting, and boiling retained some carotenoids after processing, but solar drying over a long period completely degraded carotenoids in yellow cassava roots. Cassava leaves had higher retention of carotenoids, but cassava roots had more bio-accessible carotenoids. Carotenoids in yellow flesh cassava leaves had antioxidant properties that have the potential to help combat free radicals in the body. The knowledge and “willingness to accept” yellow cassava was low among Ghanaians. Yellow cassava will serve as a promising source of provitamin A.