ArticleFoods (Basel, Switzerland)2020
Proximate Composition, Cyanide Content, and Carotenoid Retention after Boiling of Provitamin A-Rich Cassava Grown in Ghana.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
5 citing papers in PubMed, 37 citations in OpenAlex.
- Validation of single nucleotide polymorphism markers associated with hydrogen cyanide, total carotenoid and dry matter contents in cassava (Frontiers in plant science · 2026Article
- Flour on Gluten-Free Muffins from Different Edible Cassava Varieties in Thailand.Foods (Basel, Switzerland) · 2022Article
- Image-based phenotyping of cassava roots for diversity studies and carotenoids prediction.PloS one · 2022Article
- Phenotypic diversity and selection in biofortified cassava germplasm for yield and quality root traits.Euphytica: Netherlands journal of plant breeding · 2022Article
- CRISPR-Cas9-mediated knockout ofFrontiers in plant science · 2022Article
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Authors and funding
6 authors at 3 institutions in 3 countries.
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Abstract
Biofortified yellow-fleshed cassava is important in countries with high cassava consumption, to improve the vitamin A status of their populations. Yellow- and white-fleshed cassava were evaluated over three locations for proximate composition and cyanide content as well as retention of carotenoids after boiling. There was significant variation in the crude fiber, fat, protein and ash content of the genotypes. All but one of the yellow-fleshed cassava genotypes recorded higher protein values than the white-fleshed local genotypes across locations. The cyanide content of the genotypes varied between locations but was within the range of sweet cassava genotypes, but above the maximum acceptable recommended limit. Micronutrient retention is important in biofortified crops because a loss of micronutrients during processing and cooking reduces the nutritional value of biofortified foods. Total carotenoid content (TCC) ranged from 1.18-18.81 μg.g
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Registered trials
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