Retention during Processing and Bioaccessibility of β-Carotene in High β-Carotene Transgenic Cassava Root

Cassava is a root crop that serves as a primary caloric source for many African communities despite its low content of beta-carotene (beta C). Carotenoid content of roots from wild type (WT) and three transgenic lines with high beta C were compared after cooking and preparation of nonfermented and fermented flours according to traditional African methods. The various methods of processing all decreased beta C content per gram dry weight regardless of genotype. The greatest loss of beta C occurred during preparation of gari (dry fermentation followed by roasting) from WT and transgenic lines. The quantities of beta C in cooked transgenic cassava root that partitioned into mixed micelles during in vitro digestion and transported into Caco-2 cells were significantly greater than those for identically processed WT root. These results suggest that transgenic high beta C cassava will provide individuals with greater quantities of bioaccessible beta C.