HIGHLIGHTS
- who: Toluwalope Emmanuel Eyinla and colleagues from the Department of Human Nutrition, College of Medicine, University of Ibadan, have published the article: Retention of Pro-Vitamin A Content in Products from New Biofortified Cassava Varieties, in the Journal: Foods 2019, 8, 177 of /2019/
- what: This study provides evidence that retention of β-carotene in biofortified cassava is not only dependent on genotype, but also on the processing method.
- future: While this study proves that short fermentation can result in improved retention of β-carotene content further studies may be needed to ascertain the effect . . .
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