Impact of Genotype and Cooking Style on the Content, Retention, and Bioacessibility of β-Carotene in Biofortified Cassava (Manihot esculenta Crantz) Conventionally Bred in Brazil

Biofortification is a strategy for decreasing micronutrient deficiencies in vulnerable populations by increasing nutrient density in staple food crops. Roots from five varieties of cassava biofortified with beta-carotene (beta C), three parental accessions, and one variety of commonly consumed white cassava from Brazil were investigated. Roots from biofortified varieties contained up to 23-fold higher beta C than white cassava, and the additional complement of beta C was primarily the all-trans isomer. At least 68% of beta C per gram fresh weight was retained after boiling or boiling and briefly frying. Micellarization of fit during simulated digestion of fried root exceeded that of boiled root. Apical uptake of all-trans-beta C from mixed micelles by Caco-2 cells was affected by an interaction between variety and cooking style. These results suggest that Brazilian cassava biofortified with beta C has the potential to reduce vitamin A deficiency without requiring major changes in local and ethnic styles of home cooking.