Stability of β-carotene during baking of orange-fleshed sweet potato-wheat composite bread and estimated contribution to vitamin A requirements

Orange-fleshed sweet potato (OFSP) is known to be a rich source of beta-carotene, a precursor of vitamin A and a potential tool for fighting vitamin A deficiency (VAD) in developing countries. OFSP flour was incorporated into wheat flour at 10, 20 and 30% (w/w) substitution levels. The stability of beta-carotene during baking and the contribution of OFSP-wheat composite breads to vitamin A requirements were evaluated. The retention of all-trans-beta-carotene in breads containing 10, 20 and 30% OFSP flour was 62.7, 71.4 and 83% respectively, after baking. Breads containing 20% and 30% OFSP flour could be used for the eradication of vitamin A deficiency as they were found to meet 29 and 89.2% (100 g portion) respectively, of the recommended dietary allowance (RDA) of vitamin A amongst children aged 3-10 years. The latter would meet nearly a half of the RDA of vitamin A for pregnant and lactating women. (C) 2017 Elsevier Ltd. All rights reserved.