Consumption Patterns, Perceptions And Total Carotenoids, Iron And Zinc Contents Of Yellow Flesh Cassava

Abstract

Background: In Ghana, more than 60 % of under 6 year old children are estimated to suffer from sub-clinical vitamin A deficiency. Bio-fortification is the process of breeding nutrients into crops and it provides a relatively economical, sustainable way of giving out more micronutrients. Cassava is also the leading crop in terms of energy intake and per capita consumption in Ghana thus bio-fortifying cassava with provitamin A can improve the vitamin A composition of this staple food and provide a relatively economical, sustainable way of giving out more vitamin A to the poor. This will reduce the prevalence of severely malnourished people who require treatment by interventions with supplementary foods, as well as help them maintain improved nutritional status. Yellow flesh cassava proposes to be an avenue to solving micronutrient deficiencies specifically vitamin A in Africa. There is therefore the need to determine the nutrient profile, perception and knowledge of yellow flesh cassava. Objective: 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. Methods: 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 bio accessibility 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 perception of yellow flesh cassava among Ghanaians. Results: 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±0.07 to 182.05±0.07 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±0.01 mg/100g. In vitro bio-accessibility of carotenoids for boiled roots had a highest of 104.42±0.88%, gari had a 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 had knowledge about yellow flesh cassava. 51.2% were willing to accept yellow flesh cassava. Conclusions: This study has established the T.C, Fe and Zn contents of the new yellow cassava roots and leaves cultivars in Ghana. Fermentation, drying, roasting and boiling retained some carotenoids after processing but solar drying over a long period of time 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.