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Please use this identifier to cite or link to this item: http://hdl.handle.net/10204/4311

Title: Effect of processing on β-carotene levels in sorghum
Authors: Reddy, J
Erasmus, C
Mlotshwa, L
Taylor, J
Dlamini, NR
Keywords: β-carotene
Sorghum
Vitamin A deficiency
CSIR Conference 2010
Issue Date: 1-Sep-2010
Publisher: CSIR
Citation: Reddy, J, Erasmus, C, Mlotshwa, L et al. 2010. Effect of processing on β-carotene levels in sorghum. CSIR 3rd Biennial Conference 2010. Science Real and Relevant. CSIR International Convention Centre, Pretoria, South Africa, 30 August – 01 September 2010, pp 1
Abstract: Sorghum, a staple food in Africa, does not contain adequate amounts of provitamin A carotenoids to address the problem of vitamin A deficiency which affects up to 31 million people on the continent1. One attempt to solve this problem is through fortification with β-carotene, the primary compound in the carotenoid group due to its high provitamin A activity. Due to their high level of unsaturation (Figure 1), provitamin A carotenoids are unstable and are degraded by heat treatment and exposure to light and oxygen during processing and prolonged storage. Due to the importance of β-carotene in preventing diseases such as night blindness, the stability and retention of β-carotene have been tested in many foodstuffs that have been suggested for improving human nutrition.
Description: CSIR 3rd Biennial Conference 2010. Science Real and Relevant. CSIR International Convention Centre, Pretoria, South Africa, 30 August – 01 September 2010
URI: http://hdl.handle.net/10204/4311
Appears in Collections:CSIR Conference 2010
Analytical science
General science, engineering & technology
Agroprocessing and chemical technology

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