Effects of Processing, Cooking, and Storage on β-carotene Retention and Bioaccessibility in Biofortified Cassava (Manihot esculenta)

Abstract

Objectives: 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. The objective of the present study was to measure the impact of traditional African processing and cooking methods on β-carotene concentration and bioaccessibility of cassava-based foods in order to help direct plant breeding efforts and estimate the potential impact of biofortified cassava on vitamin A status. Methods: Biofortified cassava was processed and cooked to prepare the following traditional dishes: gari, eba, fermented and non-fermented fufu, and boiled cassava. β-carotene concentrations were measured using HPLC and bioaccessibility was tested using simulated in vitro digestion. Results: Eba, non-fermented fufu, and gari retained the most β-carotene (43.6, 42.2, and 41.0%, respectively) and 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). Increases in bioaccessible β-carotene concentrations in eba, and fufu products were not significant. After three days of storage at room temperature, fermented flour and gari preparations lost >62% β-carotene, while nonfermented flour was more stable. Conclusions: 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.