{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,20]],"date-time":"2026-06-20T21:21:27Z","timestamp":1781990487504,"version":"3.54.5"},"reference-count":46,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2021,6,7]],"date-time":"2021-06-07T00:00:00Z","timestamp":1623024000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/100000865","name":"Bill and Melinda Gates Foundation","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100000865","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Nutr."],"abstract":"<jats:p>Gari, a fermented granular cassava food product, continues to play a major role in the diets of West Africans. The white cassava commonly used for this product is devoid of provitamin A but may have a significant concentration of cyanogenic compounds. The physicochemical and functional properties of partial substitution of cassava with orange-fleshed sweetpotato (OFSP) to process gari were investigated. Two commonly consumed products \u201c<jats:italic>eba\u201d<\/jats:italic> and \u201c<jats:italic>soaked gari<\/jats:italic>\u201d were prepared from the various formulations and sensorially assessed. Cassava OFSP composite gari (77% cassava:23% OFSP, 75% cassava:25% OFSP, and 73% cassava:27% OFSP) did not significantly (<jats:italic>p<\/jats:italic> &amp;gt; 0.05) influence the moisture content (3.39%\u22125.42%, <jats:italic>p<\/jats:italic> = 0.38), water absorption capacity (589\u2013671 mL\/g, <jats:italic>p<\/jats:italic> = 0.22), and swelling index (3.75\u20134.17, <jats:italic>p<\/jats:italic> = 0.08) compared with that of 100% cassava gari. Expectedly, increasing the levels of OFSP incorporation significantly (<jats:italic>p<\/jats:italic> &amp;lt; 0.001) resulted in color change from white (<jats:italic>L<\/jats:italic>* = 83.99, <jats:italic>a<\/jats:italic>* = 0.93, <jats:italic>b<\/jats:italic>* = 16.35) to orange (<jats:italic>L<\/jats:italic>* = 69.26, <jats:italic>a<\/jats:italic>* = 7.74, <jats:italic>b<\/jats:italic>* = 28.62). For \u03b2-carotene, the 73% cassava:27% sample was ~5.2 times more than the level in 100% cassava gari. Also, it had lower residual cyanogenic compounds (0.37 vs. 1.71 mg\/kg, <jats:italic>p<\/jats:italic> &amp;lt; 0.001, measured as hydrogen cyanide) compared with cassava-only gari. The sensory scores by the 100 panelists using a five-point hedonic scale (1 = dislike extremely to 5 = like extremely) exceeded the minimum threshold (3) for acceptance. Within the limits of this study, OFSP can be composited with cassava up to 27% to process gari that has similar physicochemical properties and sensorial preference as that of cassava only. Furthermore, the OFSP-composited gari contains a significant amount of provitamin A and have a reduced residual cyanogenic compound. Thus, the composited gari could play a significant role in addressing vitamin A deficiency in Ghana compared to the 100% cassava only.<\/jats:p>","DOI":"10.3389\/fnut.2021.646051","type":"journal-article","created":{"date-parts":[[2021,6,7]],"date-time":"2021-06-07T04:49:31Z","timestamp":1623041371000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":8,"title":["Cassava Orange-Fleshed Sweetpotato Composite Gari: A Potential Source of Dietary Vitamin A"],"prefix":"10.3389","volume":"8","author":[{"given":"Richard Atinpoore","family":"Atuna","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Matthew Atongbiik","family":"Achaglinkame","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Trudy Abla Sitsofe","family":"Accorley","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Francis 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