The development of crops that by harvest have accumulated higher amounts of a particular
micronutrient than standard crops is known as biofortification. Biofortified staple crops such …

The fruit of the oil palm tree (Elaeis guineesis) is the source of antioxidant-rich red palm oil.
Red palm oil is a rich source of phytonutrients such as tocotrienols, tocopherols …

Biofortification increases micronutrient content in staple crops through conventional
breeding, agronomic methods, or genetic engineering. Bioaccessibility is a prerequisite for a …

Vitamin A, an essential micronutrient for health, can be obtained from various food sources
including cassava products made from either traditional white cassava varieties fortified with …

Red palm oil (RPO), which is rich in micronutrients, especially carotenoids, is different from
its deodorized counterpart, palm oil. It is considered as one of the most promising food …

Biofortification (increasing the micronutrient content of food before harvest) has been
successfully used to nutritionally improve staple foods in low-and middle-income countries …

Cassava is a food plants brought from the New World to the Tropical Africa where it does
now establish (Blench, 2014). The utilization of cassava as food for America's societies …

Dietary and human factors have been found to be the major factors influencing the
bioavailability of micronutrients, such as provitamin A carotenoid (pVAC), iron, and zinc, in …

Latar belakang: Faktor-faktor yang mempengaruhi kualitas minyak goreng diantaranya
adalah kandungan Free Fatty Acid (FFA), warna, serta Cloud point. Semua faktor ini perlu …

Food fortification is an effective strategy to combat vitamin A deficiency. Gari, a cassava-
based West African food product, is an interesting product to fortify with vitamin A, but the low …