Publication: Tumuhimbise, G. A., Namutebi, A., & Muyonga, J. H. (2009). Microstructure and In Vitro Beta Carotene Bioaccesibility of Heat Processed Orange Fleshed Sweet Potato. Plant Foods for Human Nutrition, 64(4), 312–318.doi:10.1007/s11130-009-0142-z 
https://link.springer.com/article/10.1007%2Fs11130-009-0142-z

Crop released?: Yes
Crop being tested?: No
Priority of crop in the country: Top
Priority of the crop producction in the country: Top
Priority of the crop consumption in the country: Top
Priority of the micronutrient deficit in the country: Medium

Country where the study/ analisis was conducted: Uganda
Food product or intermediate product origin: Uganda
Crop origin: Uganda

Study: Absorption / Bioaccessibility / Bioavailability / Bioconversion / Bioefficacy

Food state: Final product

Process / Model

• In vitro
• Frying
• Boiling
• Steaming
• Baking

Food products

• Ready to eat