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Cassava is a root crop that serves as a primary caloric source for many African communities despite its low content of β-carotene (βC). Carotenoid content of roots from wild type (WT) and three transgenic lines with high βC were compared after cooking and preparation of nonfermented and fermented flours according to traditional African methods. The various methods of processing all decreased βC content per gram dry weight regardless of genotype. The greatest loss of βC occurred during preparation of gari (dry fermentation followed by roasting) from WT and transgenic lines. The quantities of βC 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 βC cassava will provide individuals with greater quantities of bioaccessible βC.


Mark L Failla, Chureeporn Chitchumroonchokchai, Dimuth Siritunga, Fabiana F De Moura, Martin Fregene, Mark J Manary, Richard T Sayre. Retention during processing and bioaccessibility of β-carotene in high β-carotene transgenic cassava root. Journal of agricultural and food chemistry. 2012 Apr 18;60(15):3861-6

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PMID: 22458891

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