{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,13]],"date-time":"2026-11-13T08:22:21Z","timestamp":1794558141309,"version":"4.9.1"},"reference-count":28,"publisher":"Springer Science and Business Media LLC","issue":"1","license":[{"start":{"date-parts":[[2020,7,11]],"date-time":"2020-07-11T00:00:00Z","timestamp":1594425600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0"},{"start":{"date-parts":[[2020,7,11]],"date-time":"2020-07-11T00:00:00Z","timestamp":1594425600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0"}],"content-domain":{"domain":["link.springer.com"],"crossmark-restriction":false},"short-container-title":["BMC Res Notes"],"published-print":{"date-parts":[[2020,12]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec>\n<jats:title>Objective<\/jats:title>\n<jats:p>Cyanide is a highly toxic compound, and the consumption of products containing cyanide is a significant public health concern. Conversely, <jats:italic>\u03b2<\/jats:italic>-carotene possesses essential nutritional attributes for human health, therefore the characterisation and quantification of both compounds in food products is fundamental. Herein, cyanide and \u03b2-carotene levels in two flours produced from the roots of two varieties of cassava (<jats:italic>Manihot esculenta crantz<\/jats:italic>), namely UMUCASS-38(TMS 01\/1371) and NR-8082, and their associated food products were detected and quantified.<\/jats:p>\n<\/jats:sec><jats:sec>\n<jats:title>Results<\/jats:title>\n<jats:p>The cyanide content of NR-8082 and UMUCASS-38 flours was determined at 18.01\u2009\u00b1\u20090.01\u00a0ppm and 17.02\u2009\u00b1\u20090.02\u00a0ppm (mean\u2009\u00b1\u2009SD), respectively. These flours contained significantly higher (<jats:italic>p\u2009<\/jats:italic>&lt;\u20090.05) than the residual cyanide levels determined in the cookies and cake produced therefrom with levels of 10.00\u2009\u00b1\u20090.00\u00a0ppm and 7.10\u2009\u00b1\u20090.14\u00a0ppm (mean\u2009\u00b1\u2009SD), respectively. The levels of \u03b2-carotene determined in both the cake and cookie samples varied significantly (<jats:italic>p\u2009<\/jats:italic>&lt;\u20090.05). The highest levels of \u03b2-carotene at 6.53\u2009\u00b1\u20090.02\u00a0\u00b5g\/g (mean\u2009\u00b1\u2009SD) were determined in raw roots of UMUCASS-38. While NR-8082 levels of \u03b2-carotene were less than UMUCASS-38 at 1.12\u2009\u00b1\u20090.02\u00a0\u00b5g\/g (mean\u2009\u00b1\u2009SD). Processing the roots into flour reduced the \u03b2-carotene content to 4.78\u2009\u00b1\u20090.01\u00a0\u00b5g\/g and 0.76\u2009\u00b1\u20090.02\u00a0\u00b5g\/g (mean\u2009\u00b1\u2009SD) in UMUCASS-38 and NR-8082 flours, respectively. Cookies and cake produced from flour derived from the UMUCASS-38 variety had (mean\u2009\u00b1\u2009SD) 2.15\u2009\u00b1\u20090.01\u00a0\u00b5g\/g and 2.84\u2009\u00b1\u20090.04\u00a0\u00b5g\/g of \u03b2-carotene, respectively.<\/jats:p>\n<\/jats:sec>","DOI":"10.1186\/s13104-020-05175-2","type":"journal-article","created":{"date-parts":[[2020,7,11]],"date-time":"2020-07-11T05:02:48Z","timestamp":1594443768000},"update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":19,"title":["Characterization of yellow root cassava and food products: investigation of cyanide and \u03b2-carotene concentrations"],"prefix":"10.1186","volume":"13","author":[{"given":"Chiemela S.","family":"Odoemelam","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Benita","family":"Percival","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zeeshan","family":"Ahmad","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ming-Wei","family":"Chang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dawn","family":"Scholey","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Emily","family":"Burton","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Polycarp N.","family":"Okafor","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0207-2246","authenticated-orcid":false,"given":"Philippe B.","family":"Wilson","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"297","published-online":{"date-parts":[[2020,7,11]]},"reference":[{"key":"5175_CR1","unstructured":"FAOSTAT http:\/\/www.fao.org\/faostat\/en\/#data\/QC\/visualize."},{"key":"5175_CR2","volume-title":"Encyclopedia of food and culture","author":"SH Katz","year":"2003","unstructured":"Katz SH, Weaver WW. 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