This research presentation investigated the storage stability of β-carotene in gari processed from yellow cassava varieties TMS 01/1371 and TMS 01/1412 under different storage conditions. Gari samples were stored under sunlight, electric light, in polyethylene bags excluding light, or excluding both light and oxygen. Samples were tested weekly for 4 weeks. Results showed β-carotene degraded fastest when exposed to sunlight and was most stable when excluded from both light and oxygen. Variety TMS 01/1371 retained β-carotene better during storage. The study provides guidance on optimal packaging and storage conditions to maximize β-carotene retention in gari for vitamin A deficient populations.

1. A RESEARCH PRESENTATION
Titled:
Investigation of the storage stability of β-carotene in
gari processed from yellow fleshed cassava
(Manihot esculenta Crantz)
Cosmos I. Onyiba* and Simeon I. Egba
14th August, 2015

2. Biofortification, the process of adding nutritional value to a crop has been used to
increase the concentration of Pro-vitamin A (β-carotene) in cassava through
convectional breeding and modern biotechnology. This is a promising tool in the
fight against health issues resulting from Vitamin A deficiency (VAD); many thanks
to the efforts of HarvestPlus Nigeria, International Institute of Tropical Agriculture
(IITA), Ibadan and National Root Crop Research Institute (NRCRI), Umudike.
Gari, a product of the Pro-vitamin A cassava has been picked as a case study for
this research work since it serves as the major staple food in Nigeria and West
Africa. Degradation of β-carotene in gari (processed from yellow flesh cassava) has
been a major challenge to research; and has been linked with cooking, processing
and storage under conditions such as heat, light and oxygen (Bechoff et al., 2010).
Thus, of what use would it be if significant amount of this nutrient is lost during
storage prior to consumption by the target population (especially the VAD
population)?
Introduction

3. Aim and Experiment Design
Aim
This research work was aimed at determining the best storage conditions that will
allow maximum retention of β-carotene in gari obtained from two different yellow
fleshed cassava roots (TMS 01/1371 and TMS 01/1412).
Experimental Design
The experimental gari samples processed from each clone were paired (i.e. TMS
01/1371 and TMS 01/1412) into four groups with respect to four different storage
conditions. The storage conditions for each sample group were as follows: Exposure
to sunlight and oxygen; Exposure to electric bulb light (yellow light) and oxygen;
storage in black polyethylene bag (light exclusion only); and Exclusion of light and
oxygen. Gari samples for the β-carotene determinations were collected from each
group on weekly basis for a total period of four (4) weeks. T-test, ANOVA and
Summary Charts were done using IBM SPSS Statistics version 20.

4. Figure 1: Changes in β-carotene content of TMS 01/1371
samples
Results

5. Figure 2: Changes in β-carotene content of TMS 01/1412
samples

6. Figure 3: TMS 01/1371 weekly percentage retention of β-carotene
in stored gari

7. Figure 4: TMS 01/1412 weekly percentage retention of β-carotene
in stored gari

8. Key Research Findings
 During processing of the β-carotene cassava to gari, a very significant
amount of the nutrient was lost especially during garification; and this
was due to the high temperature applied at the gelatinization phase of
the garification (roasting).
 The degradation (loss) of β-carotene in the experimental gari follows the
first order kinetics; and this Loss could be caused by thermal
degradation, auto-oxidation and photo-degradation.
 Exposure of the β-carotene gari to direct sunlight has higher detrimental
effects than storage under electric bulb light (60watt yellow light).
 The exclusion of the β-carotene gari from light and oxygen retains more
appreciable amount of the nutrient.
 High temperature and oxygen acts as an activating catalyst for photo-
degradation of β-carotene in the experimental gari.

9.  The stability and retention rates of β-carotene in gari during processing
and storage may vary according to the genetic differences in the yellow
fleshed varieties. some varieties may show better stability (when stored
in certain conditions) than the others.
 There may be other factors that affect the storage stability of the β-
carotene gari; thus further research is required.
 The experimental gari samples obtained from the yellow fleshed
cassava variety TMS 01/1371 showed better stability during storage
(for a duration of 4 weeks) when compared with TMS 01/1412
experimental gari samples.

10. Conclusions
This research study has been able to prove that conditions for storage
of the experimental gari from TMS 01/1412 and TMS 01/1371
significantly affect the stability of their β-carotene contents. Gari
samples from both varieties stored in light and oxygen exclusion (Group
D) showed better stability during the period of storage; and TMS
01/1371 gari samples had significantly higher percentage retention than
those of TMS 01/1412. Fortunately, this study has given an insight to
food technologist on the best conditions for packaging the β-carotene
gari. However, this means of packaging should be cost efficient
enough to allow maximum retention of the nutrient; aid market
distribution and delivery among the vitamin A deficient (VAD)
population.

11. Theory guides…..but Experiment
decides!!!