Effect of vitamin A biofortification on the nutritional composition of cassava flour (gari) and evaluation of its glycemic index in healthy adults

The nutritional and anti-nutritional compositions of cassava flour (gari) processed from white (TMS 30572) and vitamin A-biofortified yellow (TMS 07/0593) cassava cultivars were evaluated using standard methods. In addition, the glycemic index (GI) of eba (local food made from the two gari samples) was also evaluated. The yellow gari had significantly higher crude fiber and sugar but lower starch contents compared to the white gari. Similarly, -carotene (7.34 mu g/g) and total carotenoids (13.10 mu g/g) levels were significantly higher in yellow gari compared to white gari with 4.97 mu g/g and 8.75 mu g/g -carotene and total carotenoids levels, respectively. Eba from yellow gari eba showed a significant (p<.05) lower GI (76.3) compared to white gari eba (85.7). Data obtained from this study showed that eba made from yellow gari had an intermediate GI while eba from white gari had a high GI value. Practical applicationsVitamin A-biofortified cassava varieties have been developed as a sustainable strategy to reduce the prevalence of vitamin A deficiency (VAD) in areas where cassava is a staple food. However, information on its nutritional and health promoting potentials is limited. Hence, the current trend in terms of acceptability and production of vitamin A-biofortified cassava is low when compared with the white cassava varieties in Nigeria. Thus, results obtained in this study would further provide the needed information to enhance general perspectives on the inherent potentials these new cassava varieties has to offer. Furthermore, data obtained from this study could serve as a valuable source of information for dietitians and other health professionals in proper menu planning, in the management of hyperglycemia.