Impact of Style of Processing on Retention and Bioaccessibility of β-Carotene in Cassava (Manihot esculanta, Crantz)

Abstract

We previously demonstrated that the quantity of beta-carotene (BC) partitioning in mixed micelles during simulated small intestinal digestion, i.e., the bioaccessibility, of boiled cassava is highly correlated with the BC content of different cultivars. However, cassava is also traditionally prepared by fermentation and roasting. These different methods of preparation have the potential to affect both the retention and bioaccessibility of BC. Here, we first compared retention of BC in boiled cassava, gari (fermentation followed by roasting), and fufu (fermentation followed by sieving and cooking into a paste) prepared from roots of three cultivars. BC content in unprocessed cultivars ranged from 6-8 microg/g wet weight, with cis isomers accounting for approximately one-third of total BC. Apparent retention of BC was approximately 90% for boiled cassava and fufu. In contrast, roasting fermented cassava at 195 degrees C for 20 min to prepare gari decreased BC content by 90%. Retention was increased to 63% when temperature was decreased to 165 degrees C and roasting was limited to 10 min. Processing was also associated with a decline in all-trans-BC and concomitant increase in 13-cis-BC. The efficiency of micellarization of all-trans and cis isomers of BC during simulated digestion was 25-30% for boiled cassava and gari and independent of cultivar. However, micellarization of BC isomers during digestion of fufu was only 12-15% (P < 0.05). These differences in retention and bioaccessibility of BC from cassava products prepared according to traditional processing methods suggest that gari and fufu may provide less retinol activity equivalents than isocaloric intake of boiled cassava.

Micronutrient (provitamin A and iron/zinc) retention in biofortified crops

“…Gari, the most popular method of cassava processing in Nigeria, is both roasted and fermented. It appears that the final provitamin A content in gari is largely a function of the intensity and duration of roasting, with values ranging from 10% retention in gari roasted at 195°C for 20 minutes to 63% retention for gari roasted at 165°C for 10 minutes [26]. Retention also varied based on the cassava variety used, demonstrating a strong genotype effect on levels of retention.…”

Retention of Provitamin A Carotenoids in Staple Crops Targeted for Biofortification in Africa: Cassava, Maize and Sweet Potato

“…Simply boiling of cassava roots or rapid boiling of fermented cassava paste to prepare fufu is used in the traditional African cooking to reduce the total cyanogen content (Thakkar et al, 2009). Table 2 shows the results from five studies have evaluated the effect of boiling on cassava with the average pVAC retention among cultivars and studies ranging from 56 to 100% (Iglesias et al, 1997, Nascimento et al, 2006, Chavez et al, 2007, and Thakkar et al, 2009and Ceballos et al, 2012. All studies followed the same protocol-boiling cassava for 30 minutes-with one study reporting to have boiled cassava in a covered pot (Chavez et al, 2007).…”

“…Ten years earlier, a study of 28 genotypes using similar boiling conditions found that b-carotene retention ranged from 33 to 98% (Iglesias et al, 1997). In recent years, greater attention has been given to the differences in dry matter content among genotypes and the parts of the root used for the retention studies (Thakkar et al, 2009 andCeballos et al, 2012). Thakkar et al, 2009 evaluated the effect of boiling among the TMS 016 1371, TMS 016 1412, and TMS 016 1663 cassava cultivars which initially contained total b-carotene levels of 6.2-7.8 mg6 g FW (25.9-40.9 mg6 g DW).…”

“…In recent years, greater attention has been given to the differences in dry matter content among genotypes and the parts of the root used for the retention studies (Thakkar et al, 2009 andCeballos et al, 2012). Thakkar et al, 2009 evaluated the effect of boiling among the TMS 016 1371, TMS 016 1412, and TMS 016 1663 cassava cultivars which initially contained total b-carotene levels of 6.2-7.8 mg6 g FW (25.9-40.9 mg6 g DW). Due to the difference in the dry matter content before (18-25%) and after (19.1 § 0.52%) boiling, the authors decided to express the results per unit of dry weight.…”

Variations of β-carotene retention in a staple produced from yellow fleshed cassava roots through different drying methods

“…There is some information on the effect of processing methods on the physical, microbial, and nutritional qualities of fermented dried flour and dough from white varieties [15,16,17], especially the effects of drying methods on their physiochemical properties [18,19].…”