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Effects of processing, cooking, and storage on β‐carotene retention and bioaccessibility in biofortified cassava ( Manihot esculenta ) (646.4)
Author(s) -
La Frano Michael,
Zhu Chenghao,
Burri Betty
Publication year - 2014
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.28.1_supplement.646.4
Subject(s) - manihot esculenta , food science , biofortification , fortification , carotene , fermentation , beta carotene , staple food , vitamin , manihot , vitamin c , nutrient , microbiology and biotechnology , biology , chemistry , carotenoid , botany , agriculture , micronutrient , biochemistry , ecology , organic chemistry
Biofortification of cassava with β‐carotene is currently being tested in African populations where cassava is a staple food and vitamin A deficiency is a public health problem. Measuring the impact of traditional African processing and cooking on β‐carotene concentration and bioaccessibility of cassava‐based foods can help direct plant breeding efforts and estimate the potential impact of biofortified cassava on vitamin A status. Biofortified cassava was processed and cooked to prepare the following traditional dishes: gari, eba, fermented and non‐fermented fufu, and boiled cassava. Eba, non‐fermented fufu, and gari retained the most β‐carotene (43.6, 42.2, and 41.0%, respectively) while boiled cassava and fermented fufu retained the least (24.9, and 21.7%, respectively). Gari and boiled cassava bioaccessibility was 17‐ and 12‐fold higher than raw cassava, respectively (P < 0.001), while increases in bioaccessible β‐carotene concentrations in eba, and fufu products were not significant. Unfortunately, after just three days of storage at room temperature fermented flour and gari preparations lost >62% β‐carotene, while nonfermented flour was more stable. These results suggest that biofortified cassava prepared as gari or boiled might provide useful amounts of β‐carotene to alleviate vitamin A deficiency, if storage conditions are optimized. Grant Funding Source : Supported by HarvestPlus