Chenghao Zhu

Effects of Processing, Cooking, and Storage on β-carotene Retention and Bioaccessibility in Biofortified Cassava (Manihot esculenta)

Michael La Frano, Chenghao Zhu & Betty Burri · European Journal of Nutrition & Food Safety · 2015

Objectives: Biofortification of cassava with β-carotene is currently being tested in African populations where cassava is a staple food and vitamin A deficiency is a public health problem. The objective of the present study was to measure the impact of traditional African process...

Open access Research Article 10.9734/EJNFS/2015/20874

Assessing the Potential of Biofortified Cassava for Improving Indices of Vitamin A Status: Update on Human Studies

Betty Burri, Chenghao Zhu, Josh Katz, Jade Tso & Michael La Frano · European Journal of Nutrition & Food Safety · 2015

Objectives: Cassava usually contains essentially no beta-carotene (BC). However, cassava is being bred to increase its BC content. Our objective was to test how effective biofortified cassava is at increasing BC and vitamin A (VA) concentrations in healthy adult women. Methods: T...

Open access Research Article 10.9734/EJNFS/2015/20882