Relevant Studies used in Promoting Biofortification in Nigeria

RELEVANT STUDIES USED IN PROMOTING BIOFORTIFICATION IN NIGERIA Bechoff A, Chijioke U, Tomlins K, Govinden P, Ilona P, Westby A and Boy E. (2015). Carotenoid stability during storage of yellow gari made from biofortified cassava or with palm oil. Journal of Food Composition and Analysis, Vol. 44: 36-44 https://doi.org/10.1016/j.jfca.2015.06.002 De Moura FF, Moursi M, Lubowa A, Ha B, Boy E, Oguntona B., et al. (2015). Cassava Intake and Vitamin A Status among Women and Preschool Children in Akwa-Ibom, Nigeria. PLoS ONE 10(6):e0129436 https://doi.org/10.1371/journal.pone.0129436 Maziya-Dixon B, Awoyale W and Dixon A. (2015). Effect of Processing on the Retention of Total Carotenoid, Iron and Zinc Contents of Yellow-fleshed Cassava Roots. Journal of Food and Nutrition Research, Vol. 3(8): 483-488 http://pubs.sciepub.com/jfnr/3/8/2/ Zhu C, Cai Y, Gertz E, La Frano M, Burnett D and Burri B. (2015). Red palm oil–supplemented and biofortified cassava gari increase the carotenoid and retinyl palmitate concentrations of triacylglycerol-rich plasma in women.

Journal of Nutrition Research, Vol. 35 (11): 965-974 https://doi.org/10.1016/j.nutres.2015.08.003 Awoyale W, Maziya-Dixon B, Menkir A, (2016). Retention of Pro-vitamin A Carotenoids in Ogi Powder as Affected by Packaging Materials and Storage Conditions. Journal of Food and Nutrition Research, Vol. 4(2): 88-93 http://pubs.sciepub.com/jfnr/4/2/4 Oparinde A, Banerji A, Birol E and Ilona P. (2016). Information and consumer willingness to pay for biofortified yellow cassava: evidence from experimental auctions in Nigeria. The Journal of the International Association of Agricultural Economists, Vol. 47(2): 215-233 http://onlinelibrary.wiley.com/doi/10.1111/agec.12224/abstract Ilona P, Bouis H, Palenberg M, Moursi M and Oparinde A (2017). Vitamin A cassava in Nigeria: crop development and delivery. African Journal of Food, Agriculture, Nutrition and Development, Vol 17 (2): 12000-12025 https://www.ajol.info/index.php/ajfand/article/view/155130 Olapeju O. P., Ibiyemi O. O. and Silifat A. S. (2013). Bioavailability of Beta Carotene in Traditional Fermented, Roasted Granules, Gari from Bio-Fortified Cassava Roots. Food and Nutrition Sciences, Vol. 4: 1247-1254 http://dx.doi.org/10.4236/fns.2013.412159 Efficacy of Pro-Vitamin A Biofortified (Yellow Cassava) Foods In Improving Vitamin A Status In Children 3-5 Years Old In Nigeria (A Randomized Control Trial) Proximate and micronutrient content analysis of biofortified cassava and maize crops and their value-added products www.HarvestPlus.org

ŠPHOTO: AFOLABI IBUKUN

Bechoff A, Tomlins K, Fliedel G, Lopez-Lavalle L, Westby A, Hershey C and Dufour D. (2016).

Cassava traits and end-user preference: relating traits to consumer liking, sensory perception, and genetics. Critical

Reviews in Food Science and Nutrition http://dx.doi.org/10.1080/10408398.2016.1202888 Omodamiro R. M., Oti E., Etudaiye H. A., Egesi C., Olasanmi B. and Ukpabi U. J. (2012). Production of fufu from yellow cassava roots using the odourless flour technique and the traditional method: Evaluation of carotenoids retention in the fufu. Pelagia Research Library, Advances in Applied Science Research, Vol. 3 (5): 2566-2572 http://www.imedpub.com/articles/production-of-fufu-from-yellow-cassava-roots-using-the-odourlessflourtechnique-and-the-traditional-method-evaluation-ofcarotenoid.pdf

COLLABORATING RESEARCH INSTITUTES AND UNIVERSITIES International Food Policy Research Institute (IFPRI) International Center for Tropical Agriculture (CIAT) International Institute of Tropical Agriculture (IITA) Research Institutions

International Potato Center (CIP) International Center for Research in Semi-Arid Tropics (ICRISAT) National Root Crops Research Institute (NRCRI), Umudike Institute for Agricultural Research (IAR), Zaria Institute of Agricultural Research & Training (IAR&T), Ibadan Wageningen University and Research Centre, Netherlands Western Human Nutrition Research Center, USDA, USA University of California, USA Natural Resources Institute, University of Greenwich, United Kingdom University of Delhi, India

Universities and Colleges of Agriculture

Institute for Development Strategy, Germany Obafemi Awolowo University (OAU), Osun State University of Ibadan – Oyo State Federal University of Agriculture, Abeokuta, Ogun State Akwa Ibom State University (AKSU) Kwara State University Federal College of Agriculture, Akure (FECA), Ondo State

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HarvestPlus leads a global effort to improve nutrition and public health by developing and disseminating staple food crops that are rich in vitamins and minerals. We work with public and private sector partners in more than 40 countries.

HarvestPlus is part of the CGIAR Research Program on Agriculture for Nutrition and Health (A4NH) which helps realize the potential of agricultural development to deliver gender-equitable health and nutritional benefits to the poor