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.