Table 3.
Retention of total β-carotene in red palm oil (RPO)-based soups*
| Dish name | Raw ingredients | Cooked dish | |||||
|---|---|---|---|---|---|---|---|
| Name | Amount (g) | β-Carotene† (μg) | Amount (g) | Yield factor | β-Carotene with RPO‡ (μg/100 g) | β-Carotene without RPO† (μg/100 g) | |
| Stew | Tatase | 69 | 1587 | – | – | 1746 | |
| Chili pepper | 39 | 250 | – | – | 244 | ||
| Onion | 62 | – | – | – | – | ||
| Tomato | 183 | 1142 | – | – | 1405 | ||
| Palm oil | 200 | 137 360 | – | – | – | ||
| Seasoning | 4 | – | – | – | – | ||
| Salt | 2 | – | – | – | – | ||
| Water | 250 | – | – | – | – | ||
| Total | 809 | 140 761 | 370 | 0·46 | 5946 | 3395 | |
| Egusi soup | Tatase | 108 | 2484 | 2732 | |||
| Chili pepper | 78 | 499 | 488 | ||||
| Onion | 96 | – | – | ||||
| Palm oil | 250 | 171 700 | – | ||||
| Amaranthus | 200 | 5780 | 5480 | ||||
| Melon | 60 | – | – | ||||
| Salt | 10 | – | – | ||||
| Water | 550 | – | – | ||||
| Total | 1352 | 180 463 | 935 | 0·69 | 9908 | 8700 | |
*
The carotenoid content of RPO is based on analysed value.
†
Values are based on the reported values in the West-African Food Composition Table(17).
‡
Values are based on laboratory analyses of cooked dish.