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dc.contributor.author Reddy, J
dc.contributor.author Erasmus, C
dc.contributor.author Mlotshwa, L
dc.contributor.author Taylor, J
dc.contributor.author Dlamini, NR
dc.date.accessioned 2010-09-02T11:25:06Z
dc.date.available 2010-09-02T11:25:06Z
dc.date.issued 2010-09-01
dc.identifier.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 en
dc.identifier.uri http://hdl.handle.net/10204/4311
dc.description CSIR 3rd Biennial Conference 2010. Science Real and Relevant. CSIR International Convention Centre, Pretoria, South Africa, 30 August – 01 September 2010 en
dc.description.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. en
dc.language.iso en en
dc.publisher CSIR en
dc.subject β-carotene en
dc.subject Sorghum en
dc.subject Vitamin A deficiency en
dc.subject CSIR Conference 2010 en
dc.title Effect of processing on β-carotene levels in sorghum en
dc.type Poster en


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