Innovation – Open view page
General information
| Innovation ID | 52 |
| Version ID | 17 |
| Innovation Title | Pro-Vitamin A rich cassava bread and other baked products |
| Innovation description | Different transformed products based on biofortified cassava with detailed information on the retention of Pro Vitamin A Carotene. |
| Reporting Staff | Elizabeth Parkes (IITA) |
| Year (Reporting) | 2017 |
| Reporting status | Approved |
| Innovation Type | Production systems and Management practices |
Stage reached
| Stage of Innovation | Stage 3: available/ ready for uptake |
| Year (Stage) | 2017 |
| Stage Description | Not defined |
| Has a lead organization | yes |
| Lead Organization | International Institute of Tropical Agriculture |
| Top 5 contributors | No contributors |
Contributions and mapping
| All partners | International Center for Tropical Agriculture-CGIAR Center/Program (Center); International Institute of Tropical Agriculture-CGIAR Center/Program (Center) |
| Main CRP | CGIAR Research Program on Roots, Tubers and Bananas |
| Flagship project | FP4-Nutritious RTB food and added value through postharvest intervention |
| Cluster | CA4.3-Biofortified cassava varieties for improved nutrition and livelihoods |
| Other CRPs-Flagships-Clusters |
Scope
| Geographic scope | National |
| Regions | |
| Countries | Nigeria |
Targeted outcomes
| Main Sub-IDO | Increased value capture by producers |
| Other Sub-IDO | |
| Other Sub-IDO |
Evidences
| Evidences | "Wasiu Awoyale. (30/11/2017). Retention of PVAC in composite bread baked with HQCF from yellow-fleshed cassava roots.""Emmanuel Alamu, Bussie Maziya-dixon, Alfred Gilbert Dixon. (13/8/2017). Evaluation of proximate composition and pasting properties of high quality cassava flour (HQCF) from cassava genotypes (Manihot esculenta Crantz) of b-carotene-enriched roots. Food Science and Technology, 86, pp. 501-506.""Wasiu Awoyale, Adebayo Abass, Emmanuel Alamu, Bussie Maziya-dixon. (1/1/2017). Consumer's acceptability and willingness-to-pay for composite bread baked with high quality cassava flour from yellow-fleshed cassava roots. Nigeria." |
Linked Elements
| Milestones |
| Outcome Impact Case |
| Policy |